Ground Turkey Meatloaf with Air-Fried Rosemary Potatoes
Ground Turkey Meatloaf with Air-Fried Rosemary Potatoes
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Category
Dinner
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
The goal was easy... minimal prep, all oven time. Turkey gets a bad reputation for being dry, but it’s usually because people cook it like beef instead of treating it like poultry.
Ingredients
- 1 lb ground turkey (93% lean)
- ½ cup breadcrumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 small onion, grated
- 1 clove garlic, finely minced
- 1 tablespoon ketchup
- 1 teaspoon salt
- ½ teaspoon pepper
- For the glaze
- 2 tablespoons ketchup
- 1 teaspoon apple cider vinegar
- 1 teaspoon brown sugar
- For the potatoes
- 3 small russets or 5–6 golds, cut into chunks
- 1 tablespoon olive oil
-
1 teaspoon fresh rosemary
- Salt and pepper
Directions
- Preheat oven to 375°F.
- Line a small sheet pan with parchment.
Mix all meatloaf ingredients just until combined, no kneading, no overthinking.
- Shape into a loaf about 1½ inches thick.
- Whisk the glaze ingredients and brush half over the top.
- Bake 35–40 minutes, spooning off any liquid halfway through.
- Brush with the remaining glaze for the last 5 minutes to let it set glossy.
- Meanwhile, toss the potatoes with oil, rosemary, salt, and pepper.
- Air-fry at 400°F for 18–20 minutes, shaking once midway, until crisp edges form.
- Rest the loaf 5–10 minutes before slicing so the juices redistribute and the starch sets.
Recipe Note
The vinegar cuts the sweetness so the glaze tastes cooked, not candied.
Turkey won’t brown like beef, trust temperature, not color.
Serve it with the potatoes and a quick vegetable if your conscience insists.