Stuffed Turkey Meatloaf with Cheddar Cheese Centre
This stuffed turkey meatloaf is a sure hit. It's a perfect dish to serve during special dinners. Check out the easy recipe here.
Equipment
9x5 inch (23x13cm) loaf pan
Large mixing bowl
Instant-read thermometer
Aluminium foil
Cutting board (large)
Ingredients
2 pounds ground turkey (minced turkey) - minced turkey, about 900g
½ medium yellow onion - chopped- 1 cup full-fat coconut milk - 240ml
3 cloves garlic - minced, about 1 tablespoon
1 medium egg- 1 cup plain breadcrumbs - 120g
1 teaspoon salt
1 teaspoon ground black pepper- 1 teaspoon dried sweet basil
½ teaspoon red pepper flakes - crushed
½ cup cheddar cheese - shredded, 60g
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- In a large mixing bowl, combine the ground turkey, chopped onion, coconut milk, minced garlic, egg, breadcrumbs, salt, black pepper, dried sweet basil, and red pepper flakes. Mix with your hands or a spoon until just combined — do not overmix or the meatloaf will become dense.2 pounds ground turkey (minced turkey), 1/2 medium yellow onion, 1 cup full-fat coconut milk, 3 cloves garlic, 1 medium egg, 1 cup plain breadcrumbs, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon dried sweet basil, 1/2 teaspoon red pepper flakes
- Press half the turkey mixture firmly and evenly into a 9x5 inch (23x13cm) loaf pan, making sure there are no air gaps. Spread the shredded cheddar cheese in an even layer on top, keeping it at least ½ inch from the edges. Press the remaining turkey mixture over the cheese layer, sealing the edges so the cheese stays enclosed.1/2 cup cheddar cheese
- Bake at 350°F / 175°C (180°C fan-forced) for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the centre reads 165°F (74°C). Let rest for 10 minutes before slicing — this allows the juices to redistribute and the cheese layer to set so slices hold together cleanly.
Notes
Storage: Cool completely before storing. Refrigerate in an airtight container for up to 4 days. Freeze individual slices wrapped in plastic wrap then foil for up to 3 months; thaw overnight in the fridge.
Make-Ahead: Assemble the full loaf (including the cheese layer) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the bake time if going straight from the fridge to the oven.
Substitutions: Swap coconut milk for whole milk or evaporated milk in the same quantity. Ground chicken works as a 1:1 replacement for ground turkey with the same cook time and temperature target.
Pro Tip: Press the first layer of turkey mixture firmly and evenly into the pan — loose packing creates air gaps that cause the loaf to crack when sliced. Keep the cheese at least ½ inch from the edges to prevent it leaking and burning on the pan sides.
Reheating: Place slices in a covered skillet over medium-low heat with a tablespoon of water for about 5 minutes, or microwave loosely covered at 50% power in 90-second intervals until the internal temperature reaches 165°F (74°C).
Nutrition
Serving: 1servingCalories: 371kcalCarbohydrates: 16gProtein: 42gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 120mgSodium: 677mgPotassium: 613mgFiber: 1gSugar: 2gVitamin A: 225IUVitamin C: 2mgCalcium: 126mgIron: 4mg
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