Turkey Meatloaf with Creole Sauce

Serves 6 to 8


2 tablespoons olive oil
3 cloves garlic, minced
2 stalks celery, finely diced
1 onion, finely diced
1 red or green bell pepper, finely diced
2 pounds ground turkey
2 eggs, lightly beaten
1 ¼ cups panko breadcrumbs
1 packet Savory Choice
1 tablespoon hot pepper sauce
1 tablespoon paprika
1 teaspoon ground coriander
1 ½ teaspoons salt

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
1 small green bell pepper, diced
1 to 2 cloves garlic, minced
1 14.5-ounce can diced tomatoes with their juice
1 packet Savory Choice Turkey Broth Concentrate
1 bay leaf
½ teaspoon salt
1 to 2 tablespoons hot pepper sauce (such as Frank’s, Crystal, or Tabasco)
1 tablespoon minced fresh thyme
4 scallions, thinly sliced, for garnish


To make the meatloaf, preheat the oven to 400ºF. Combine all of the meatloaf ingredients in a bowl and mix with your hands to combine well. Transfer the mixture to an oiled baking sheet and form it into a loaf about 8 inches long and 4 inches wide. Bake in the preheated oven for about 45 to 55 minutes, until it is cooked through.

While the meatloaf is cooking, make the sauce. Heat the oil over medium heat, add the onion, celery, and bell pepper and cook, stirring frequently, until beginning to soften, about 5 minutes. Add the garlic and tomatoes, along with their juice, and cook, stirring frequently, for another minute or two. Add the Savory Choice Turkey Broth Concentrate and salt and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce thickens, about 15 minutes. Stir in the hot pepper sauce and fresh thyme. Taste and adjust seasoning as needed.

When the meatloaf is cooked through, remove it from the oven, tent with foil, and let rest for 10 minutes. Slice the meatloaf and serve immediately with the sauce spooned over the top and garnished with scallions.