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Mains

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.


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