|
January 17, 2026 
|
|
|
Good morning! Today we have for you:
 |
| Melissa Knific’s easy turkey meatloaf. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
A toast to turkey meatloaf
Every so often, I have to make a turkey meatloaf. Not a roast turkey breast, not turkey meatballs — a turkey meatloaf.
There’s something so satisfying about building such a hearty, substantial meal out of a lean, inexpensive protein. Turkey meatloaf is a homey and humble meal, a self-aware dinner that knows you need both sturdiness and softness, a generous dish that understands that, let’s be honest, you’re mostly making it for the leftovers. But that’s skipping ahead. A hot turkey meatloaf dinner is a charming triptych: a meatloaf slice with a red ribbon of ketchupy glaze, curved green bean batons and a beanbag chair of mashed potatoes.
Melissa Knific’s terrific, five-star recipe uses seasoned breadcrumbs, garlic powder and Worcestershire sauce to give the ground turkey an umami oomph; some grated apple adds a little sweetness and keeps the meatloaf from drying out. It freezes well, too, so consider making two loaves — one for tonight and one for when future you needs a warm hug in loaf form. (Defrost your meatloaf in the fridge overnight before reheating.)
Lastly, I just want to share this comment from Joe Stone, a reader, because it’s so lovely:
My wife and I participate in a local Meals for Neighbors program. It delivers an evening meal once a week from December through the winter to whoever requests it. This turkey meatloaf has been a reliable standby we depend on for one of the two or three meals we may end up preparing when we take our turn. We make enough to assure some meatloaf sandwiches for ourselves. The only modification we have made aside from increasing the proportions when needed is using a lighter hand on the topping. We look forward to making the recipe for a duo of meatloaf lovers like ourselves who otherwise wouldn’t get around to it for two. |
Featured Recipe
View Recipe →
Looking for more recipes for ground turkey? Look no further, friends: Here are 11 easy ground turkey recipes for no-fuss dinners. I’ve pulled out three more reader favorites for you below.
|
Go-to ground turkey dinners |
|
|
|
|
|
Today’s specials
Coconut-ginger soup with greens: This new Yasmin Fahr recipe is ready for whatever adaptations you’d like to throw at it. Could you swap in rice noodles for the rice? Add tofu, beans or shredded chicken? Drizzle with chile crisp before serving for a bit of spice and crunch? Yes, great idea, don’t mind if I do.
Chicken adobo: Chicken adobo is delicious any time of year, but I find it really hits the spot when it’s cold out — those assertive soy-vinegar flavors slice through the winter blahs. I serve Naz Deravian’s take on this classic dish with rice, of course, and I usually add some sliced cucumbers on the side for a bit of juicy crunch.
Tahini-honey cottage cheese bowl: I know cottage cheese has resurged as a food trend of sorts in recent years. I would like to say, however annoyingly or pretentiously, that I’ve always loved cottage cheese, and a bowl of it with some jam swirled in remains a favorite snack of mine. Here, Ali Slagle tops hers with drizzles of tahini and honey to add notes of sesame and sweetness; if the berries at my market look sad, I might add a spoonful of my trusty jam.
And before you go
My favorite chicken soup is whichever one my husband is handing to me as I sit sniffling on the couch, a wadded up Kleenex in one hand and a half-empty electrolyte drink in the other. That being said, some soups are more delicious than others, and Ali Slagle has assembled seven smart cooking tips for making really, really good chicken soup. I very much agree with Tip No. 7, “finish it with fistfuls of fresh herbs,” not only because that adds a welcome dose of freshness and green, but also because it’s a helpful way to use up those inevitable odds and ends of parsley, cilantro and dill I always seem to have.
Thanks for reading!
|
|
 | Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox |
|
|
|
 | Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox |
|
|
