Turkey and Beef Meatloaf

“My intent was to make Cranberry Bog Turkey Burgers, ala Rachael Ray. Upon discovering that I had defrosted both beef and turkey rather than 2 pounds of turkey, I took her recipe and added my own twists to make a tender and moist meatloaf. The listed amounts of spices and herbs yield a mild flavor so if you like more punch, you'll want to increase them. For better slicing, let the loaves rest after baking or they will crumble under your knife. Mashed potatoes and cranberry sauce make great side dishes with this recipe.”
1hr 20mins
2 loaves

Ingredients Nutrition


  1. In a large bowl, mix the beef, turkey, poultry seasoning & parsley. Set aside.
  2. In a small bowl, slightly beat the eggs then stir in the milk. Submerge the bread cubes, mixing gently to break them up.
  3. In a medium fry pan, melt the butter then add the apple, onion & celery. Sprinkle with salt & saute until the onions are translucent.
  4. Stir apple, onion, celery mixture into the meats then add the bread, milk & eggs.
  5. Work the mixture gently (I use my hands) until well combined.
  6. Divide in half & shape 2 loaves in a 9X13" baking dish.
  7. Tent with foil and bake in a 350º oven for 45 minutes.
  8. Remove from oven, pour off juices and reserve.
  9. Return loaves to oven (minus their tent) for another 15 minutes or until juices run clear. Let rest for 5-10 minutes while you make the gravy.
  10. Gravy:.
  11. Strain reserved pan juices and if needed, add water to equal 1 cup.
  12. Pour drippings & water into the pan you used to saute the apples/onions/celery. Whisk in the flour.
  13. Cook and stir over medium low heat until gravy thickens. Stir in the ground thyme & cook for 2-3 minutes more. Salt and pepper to taste.
  14. Slice the loaves into portions, top with the gravy and serve.

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