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Turkey Meatloaf with Leeks and Chard


  • 1 tablespoon olive oil
  • 1 large leek cleaned and sliced
  • 1 bundle chard leaves cut into ribbons
  • 2 pounds ground dark meat turkey
  • 2 beaten eggs
  • 3/4 cup bread crumbs cracker crumbs, or cooked rice
  • 2 cloves garlic crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons or thereabouts ketchup
  • 1/2 red onion thinly sliced


  • Preheat oven to 350 degrees F.
  • Heat a large skillet over medium high heat. Add olive oil and heat until it shimmers. Add leeks and cook for 3 to 4 minutes, until they start to soften. Add the chard leaves and continue to cook until wilted. Once the chard has cooked down, remove the pan from the heat.
  • In a large bowl, combine the ground turkey, eggs, crumbs/rice, garlic cloves, salt, and pepper. Using a fork, combine the ingredients.
  • Add the cooked leeks and chard and stir until just combined.
  • Turn the meat mixture into a loaf pan and even out the surface. Spread the ketchup on the surface of the meat and evenly sprinkle the onions on top.
  • Bake for 35 to 45 minutes, until the meatloaf is fully cooked. If you have an instant read thermometer, it should read 165 degrees F when the meatloaf is done.
  • Once it is done, remove it from the oven and let it cool for a couple minutes. Eat and be happy.


I learned the trick of arranging the sliced onions on the top of meatloaf from Trisha Yearwood when I was writing a column for the Food Network's blog and regularly made recipes from their TV personalities.