Sunday Supper & More

Turkey meat loaf with sweet-and-sour sauce

(Food Styling/Catherine Smart; Wendy Maeda/Globe Staff)
June 8, 2011

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Serves 4 with leftovers


2 cans (14 ounces each) tomato sauce
3/4 cup distilled white vinegar
1/3 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup water

1. In a large bowl, combine the tomato sauce, vinegar, sugar, mustard, Worcestershire, and water.

2. Stir thoroughly. Set aside 2 cups of the sauce for the chop suey.


1 cup plain white bread crumbs
3/4 cup milk
3 eggs
1 onion
2 pounds ground dark-meat turkey
1/2 pound ground beef
2 teaspoons kosher salt
1 teaspoon pepper

1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.

2. In a medium bowl combine bread crumbs, milk, and eggs. Set aside for 10 minutes.

3. Grate the onion into the bread crumb mixture. Add the turkey, beef, salt, pepper, and 1/2 cup of the sauce. Work with your hands until thoroughly combined.

4. Divide the mixture in half and form 2 loaves. Set the loaves side by side in the baking dish. Pour the remaining 2 cups of sauce over and around the loaves. Cover with foil. Bake for 30 minutes. Remove the foil and baste the loaves with sauce. Continue cooking, uncovered, for 30 minutes. (Total cooking time is 1 hour.)

5. Slice the meat loaf and set aside 4 thick slices for the chop suey. Serve the meat loaf with the sauce in the dish.

Debra Samuels