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Thai Chile Turkey Meatloaf

  • Beginner
  • 6 servings
  • 35 min
Baking Success Or Baking Mess


2 teaspoons Mazola® Corn Oil
1/2 cup finely minced onion
1/2 cup finely minced mushrooms
1/2 cup finely minced celery
1 package (19 to 20 ounces) 99% lean ground turkey breast
1 egg, slightly beaten
3 tablespoons sweet Thai chile sauce
1 tablespoon reduced sodium soy OR tamari sauce
1 teaspoon garlic powder
1/4 teaspoon black medium grind pepper
1/3 cup panko OR white bread crumbs
2 tablespoons minced flat leaf parsley
2 tablespoons sweet Thai chile sauce, for glaze
Cucumber Relish
1 medium cucumber, very thinly sliced
3 green onions, sliced diagonally
2 to 3 teaspoons sugar
1 tablespoon rice vinegar
1/2 teaspoon red crushed pepper


Preheat oven to 375°F.

Heat oil in a skillet over medium-high heat. Add onions, mushrooms and celery; sauté 2 to 3 minutes or until softened. Remove from heat, set aside.

Combine egg, 3 tablespoons chile sauce, soy sauce, garlic powder, black pepper, panko, parsley and sautéed vegetables in a large mixing bowl. Add turkey and mix until well combined; clean hands work best for this.

Place meatloaf mix into an 8-1/2 x 4-inch loaf pan OR mini-loaf pans coated with cooking spray. Drizzle with 2 tablespoons chile sauce. Bake 45 to 50 minutes for large loaf, 20 to 25 minutes for small loaves. Let rest 5 minutes before serving. Serve with cucumber relish.

Cucumber Relish – Combine all ingredients in a mixing bowl; toss well and let sit 3 minutes for flavors to develop.

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