LAYERED TURKEY MEATLOAF

5 from 2 votes

Layered Turkey Meatloaf is a budget-friendly meal that's baked in a springform pan, making it a real showstopper when it's time to serve.

Prep Time10

Cook Time1 45

Course: budget main course, Main Course, Main Course - Poultry

Keyword: layered turkey meatloaf, leftover turkey meatloaf, turkey meatloaf

Servings: servings

Calories: 352kcal

Author: Renee Goerger

Ingredients

2 pounds ground turkey
2 teaspoons salt
1 teaspoon pepper
1 tablespoon olive oil
1 can (15 ounces) diced tomatoes drained
1 small red onion grated (about ½ cup)
1 cup bread crumbs
¼ cup Parmesan cheese
1 tablespoon rubbed sage
1 bag (16 ounces) frozen chopped kale thawed and squeezed dry
⅛ teaspoon freshly grated nutmeg
3 cups prepared mashed potatoes
1 cup shredded sharp cheddar cheese
3 tablespoons chopped chives

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Instructions

-Preheat oven to 350-degrees Fahrenheit
-In a large bowl, combine the first nine ingredients. Mix well.
-Press the meatloaf mixture into the bottom of a prepared springform pan that has been sprayed with cooking spray.
-Place the springform pan onto a parchment-lined baking sheet and bake the meatloaf in the preheated oven for 50-55 minutes.
-Remove the meatloaf from the oven and top it evenly with the kale and the mashed potatoes.
-Increase the oven temperature to 425-degrees Fahrenheit and continue baking for an additional 30-35 minutes.
-Top the mashed potatoes with the shredded cheese and return it to the oven until the cheese melts.
-Remove from the oven and allow the meatloaf to sit for at least 20 minutes.
-Release the springform sides from the meatloaf and carefully place the loaf on a serving platter.
-Garnish with chopped chives.
-Slice the meatloaf into wedges and serve.

Notes

*Note - to prevent sliding of the pan bottom on the serving platter, fold a few wet paper towels on the plate before adding the meatloaf. The towels will help anchor the springform pan bottom to the serving platter.

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