Trade in your go-to meatloaf recipe and spice up your weeknights with this quick and easy Turkey Meatloaf with Harissa. Adding this chili pepper paste to the meat and glaze elevates this turkey meatloaf recipe to another level by giving it a nice kick without being overpowering. If you have ever been put off by dry and crumbly turkey meatloaf before like I was, fear not, this one has a tender, moist and melt in your mouth texture…soft enough but still has the right amount of bite. If you’re lucky enough to have leftovers, place a warm slice between two toasted pieces of bread and top with lettuce, cheese, pickles and mayo. Delicious!
This is the latest addition to my harissa craze that started a few months ago. It’s like I was harissaing (I know it’s not a verb but it should be!) everything, from roast chicken to salmon, stews, salads and even feta (Alison Roman has a harissa marinated feta recipe that is to die for). I find it’s such a flavor bomb that really compliments everything – I was even making my own for a while! It’s easy to understand why it’s such a staple in Middle Eastern and North African cuisines.
Since different brands can be quite different, taste it first, and if it’s very spicy, use less. Personally, I prefer the DEA brand, it’s fiery but I find the heat is well balanced.
Harissa Turkey Meatloaf
Materials
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- Kosher salt and pepper
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 1/2 tbsp harissa (divided) more or less depending on your taste and spice level of your harissa
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1/4 cup milk
- 1/2 cup fresh italian parsley finely chopped
- 1 pound ground turkey
- 2/3 cup ketchup
Instructions
- Preheat the oven to 425 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions and garlic and cook over medium-low heat, stirring occasionally, for about 6 minutes, until the onions are translucent but not brown. Season with salt and pepper.
- Add the tomato paste, Worcestershire and 2 tablespoons of the harissa to the onion, stir to combine.
- In another bowl, beat the eggs and add the panko, milk and parsley and whisk to combine. Add the onion mixture and stir to combine. Add the turkey, season with kosher salt and pepper and mix lightly with a fork. Don’t mash or the meat loaf will be dense.
- Shape the mixture into an oval or rectangular loaf on a sheet pan covered with parchment paper.
- In a small bowl, stir to combine the ketchup with the remaining 2 1/2 tablespoons of harissa. Spread the mixture evenly on top. Bake for 40 to 45 minutes, until the internal temperature is 165 degrees F and the meatloaf is cooked through. *Optional: A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.
If you like spicy dishes, also try my Thai Green Curry Chicken or my Thai Tom Yum Soup with Shrimps:
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