0 (0)


The Overland Cafe's turkey meatloaf

The Overland Cafe's turkey meatloaf
Anne Cusack / Los Angeles Times

Dear SOS: The Overland serves a moist, well-seasoned turkey loaf. Would you please research? Jeanne Parker Los Angeles Dear Jeanne: Chalk it up to a little extra love in the form of marinara sauce. Along with the traditional ground meat, ... Read more

Total time: 1½ hours | Serves 4 to 6
  • 1 tablespoon oil
  • 3 tablespoons finely diced carrots
  • 3 tablespoons finely diced summer squash
  • 3 tablespoons finely diced bell pepper
  • 3 tablespoons finely diced onion
  • 2 1/2 pounds ground turkey
  • 3 eggs
  • 1/2 cup bread crumbs
  • 1 1/2 cups marinara sauce, divided
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste

Step 1Heat the oven to 350 degrees.

Step 2In a sauté pan heated over medium-high heat, add the oil along with the carrots, squash, bell pepper and onion. Cook, stirring frequently, until the vegetables are tender, about 5 minutes. Remove from heat.

Step 3In a large bowl, knead together the ground turkey, eggs, bread crumbs, sautéed vegetables, one-half cup marinara and the salt and pepper to form a uniform mixture. Because marinara sauce will vary in saltiness by brand, to check the seasoning, break off a little of the meatloaf mixture and sauté it until browned, then taste it and adjust the seasoning if needed with extra salt and/or pepper.

Step 4Place the mixture in a loaf pan, mounding the loaf to mimic the shape of a loaf of bread. Bake the loaf until set and a thermometer inserted in the center of the loaf reaches 165 degrees, about 1 hour. Meanwhile, warm the remaining 1 cup marinara sauce.

Step 5Remove from heat and cool slightly on a rack to set before serving. Serve the meatloaf warm, with the extra marinara brushed over the loaf before slicing or ladled over the slices as they are served.


Thick and Chewy Chocolate Chunk Cookies
Thick and Chewy Chocolate Chunk Cookies

Sephardi chicken soup with herb-flecked kneidelach
Sephardi chicken soup with herb-flecked kneidelach

Korean fried chicken (Yangnyeom dak)
Korean fried chicken (Yangnyeom dak)

Shrimp vindaloo
Shrimp vindaloo

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Old Venice's Greek lemon chicken
Naked ribs
Chilled pea soup with fines herbes
Slow-cooked salmon