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Chef Megan Mitchell

Online Cookbook

Caprese Turkey Meatloaf

  • Serves: 4
  • Complexity: easy
  • Print
Caprese Turkey Meatloaf


  • 1 small yellow onion, 1/4-inch dice
  • 2 cloves garlic, minced
  • Extra virgin olive oil, for drizzling
  • 1 pound ground dark meat turkey, preferably organic
  • 1/4 cup chopped basil
  • 2 eggs, lightly beaten
  • 1/2 cup breadcrumbs
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 4 ounces low moisture mozzarella cheese, cubed
  • 7 small tomatoes on the vine, thinly sliced
  • Large basil leaves, for garnish
  • Cooking spray


  1. Preheat oven to 350°F.

  2. Bring a medium sized skillet up to heat over medium high. Drizzle in a little oil and add the onions. Sauté for about 5 minutes or until they soften and start to caramelize. Add in the garlic, cook for 2-3 minutes. Remove from heat.

  3. Pour the onion and garlic mixture into a large bowl and combine with the basil, eggs, breadcrumbs, salt and pepper. Mix together. Add in the ground turkey and mix just until combined. Fold in the mozzarella.

  4. Spray a loaf pan with cooking spray. Transfer the meat mixture to the pan, mounding it up a little in the center. Take about 7-8 slices of tomato and layer them on top of the meatloaf. Sprinkle with a little salt and pepper.

  5. Take the remaining slices of tomato and lay them flat on a baking sheet. Drizzle with a little oil and sprinkle with salt and pepper. Bake the meatloaf and the sheet of tomatoes for about 1 hour. Check with a meat thermometer, it should read 165°F. The tomatoes are done when they start to look jammy and have softened.

  6. To serve place a few of the fresh basil leaves under some of the tomatoes on the meatloaf. Serve each slice with extra roasted tomatoes.

    Recipe Courtesy of Megan Mitchell

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