Turkey Meatloaf Wellington combines a delicious turkey meatloaf wrapped in buttery and crispy phyllo dough sheets.
Turkey Meatloaf Wellington takes a classic comfort food and gives it an elegant twist. Wrapped in flaky phyllo and infused with flavors that make it truly stand out, this dish brings the best of both worlds – comfort and sophistication. It’s perfect for dinner parties, special occasions, or even a unique family dinner. No one will believe this turkey meatloaf delivers that comfort-food taste. It’s a fantastic version of a delicious classic.
Why You Should Make This Meatloaf Recipe
- A unique and delicious twist on the traditional meatloaf with the buttery and crispy touch of phyllo.
- Makes for an impressive presentation at the dining table or gathering.
- The flavorful combination of turkey and the chosen spices – every bite is memorable.
- Versatile, whether it’s a regular family dinner or a special event, this dish fits right in.
Turkey Meatloaf Wellington Ingredients
- Ground turkey
- Yellow onion adds a hint of sweetness and depth to the meatloaf.
- Salt and fresh ground black pepper
- Fresh thyme leaves for a subtle herby flavor.
- Dried parsley
- Panko crumbs help to bind the meatloaf together.
- Eggs also act as a binding agent for the meatloaf mixture.
- Skim milk to keep the meatloaf moist and tender.
- Phyllo sheets provide a crispy, flaky exterior.
- Melted butter will be used to brush between the phyllo layers.
How To Make Turkey Meatloaf Wellington
- Preheat the oven to 375˚F. Line a pan with parchment paper or grease it with cooking spray.
- Mix together the turkey, onion, seasonings, herbs, panko crumbs, eggs, and milk. Set aside.
- Layer half the phyllo sheets on the pan, brushing each sheet with butter before adding the next.
- Add half of the meatloaf mixture over the phyllo, leaving space at the ends. Fold and roll the phyllo to wrap up the meat mixture. Repeat with the remaining ingredients to make a second meatloaf.
- Bake for 45 minutes or until golden and flaky.
- Remove from the oven and let it rest before slicing and serving.
- Always keep unused phyllo sheets covered with a damp cloth to prevent them from drying out.
- Don’t skimp on the butter when brushing the phyllo sheets. The butter helps achieve a crispy texture.
- The turkey mixture should be moist but not wet. If it releases too much liquid during baking, it could make the phyllo dough soggy.
- Make sure to seal the edges of the phyllo dough properly to prevent the filling from oozing out.
- If you want to check if the meatloaf is fully cooked, insert a meat thermometer into it and pull it out when the internal temperature registers at 165˚F.
- Let the Wellington rest after baking to allow the juices to redistribute throughout the meatloaf.
- Store leftovers in an airtight container in the refrigerator.
Turkey Meatloaf Wellington
- 2 pounds ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper, or to taste
- 1 cup panko crumbs
- 2 large eggs
- ½ cup milk
- 16 phyllo sheets
- 4 tablespoons butter, melted
- Preheat oven to 375˚F.
- In a large mixing bowl, combine the ground turkey, diced onion, garlic, Worcestershire sauce, parsley, thyme, oregano, paprika, salt, pepper, panko crumbs, eggs, and milk; mix until thoroughly combined and set aside.
- Lightly grease a jelly roll pan or line it with parchment paper.
- Layer 8 pieces of phyllo sheets on the prepared pan, brushing each sheet with the melted butter before adding the next.
- Spoon half of the turkey mixture down the center third of the phyllo dough within 1 inch of the ends. Fold up the short sides to enclose the filling.
- Then, roll it up, jelly-roll style, starting with the long side. Repeat with the remaining ingredients to make one more loaf.
- Bake for 45 minutes. Remove from oven and let rest for 10 to 15 minutes.
- Cut and serve.
- Tuck the phyllo sheets under a damp cloth so they don’t dry out while you work on the rest.
- You need to use melted butter when dealing with the phyllo sheets. It’s the secret sauce to getting that awesome crunch.
- Keep an eye on your turkey mixture – too much liquid, and you risk a soggy phyllo situation. If it feels too wet, add a bit more panko crumbs.
- When wrapping up that meatloaf, make sure you’re tucking in the edges real tight.
- To check for doneness, pop in a meat thermometer and wait for it to hit the 165˚F mark.
- After baking, give your Wellington some resting time.
- Keep leftovers in an airtight container and store them in the fridge.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.