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Melanie Barnard's Truck-Stop Turkey Loaf

Melanie Barnard’s Truck-Stop Turkey Loaf
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Yield: 6 to 8 servings

Inspired by a turkey loaf at an Indiana truck stop, Barnard developed this recipe, which easily passes her grandma's ten-trucks-in-the-parking-lot rating test.


  • 1-1/2 pounds ground turkey
  • 1 onion, finely chopped
  • 1 cup uncooked quick oats
  • 1/2 cup chopped flat-leaf parsley
  • 1/3 cup milk
  • 1/2 cup bottled chili sauce, divided
  • 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 egg


Preheat oven to 350 degrees F. In a large mixing bowl, use your hands to gently but thoroughly combine the turkey, onion, oats, parsley, milk, 1/4 cup of the chili sauce, thyme, salt, pepper, and egg. In a 13x9-inch baking pan, shape the mixture into a 9x5-inch loaf, or pat it into a 9x5-inch loaf pan, smoothing the top. Spread the remaining 1/4 cup chili sauce over the top. Bake until the loaf is firm, the top is browned, and a meat thermometer inserted into the center of the loaf registers 160 degrees F, about 1-1/4 hours. Let the meat loaf stand in the pan for 10 minutes before slicing.
Updated Monday, March 24th, 2003

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