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Turkey Meatloaf Wellington | www.diethood.com | Delicious and extremely flavorful Turkey Meatloaf wrapped in flaky phyllo dough sheets.

Turkey Meatloaf Wellington

Katerina | Diethood
Turkey Meatloaf Wellington combines a delicious turkey meatloaf wrapped in buttery and crispy phyllo dough sheets.
Servings : 8 Serves
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Calories: 298 kcal | Carbohydrates: 19 g | Protein: 30 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 132 mg | Sodium: 390 mg | Potassium: 418 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 364 IU | Vitamin C: 1 mg | Calcium: 41 mg | Iron: 1 mg

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.

Course: Main Course
Cuisine: English
Keyword: ground turkey, phyllo sheets, wellington recipe