Here is an outstanding Turkey Meatloaf recipe from Sicily! Ground turkey is mixed with mashed potatoes instead of bread crumbs, formed into a loaf, and simmered in wine-scented tomato sauce.
Meatloaf may be one of the most iconic American dishes, yet it's also a popular dish across the globe. Dozens of countries have their own version. South Africans call theirs Boboti. In Italy meatloaf is called polpettone, which means 'Big Meatball' - an exciting and comforting concept!
Lately I've been cooking my way through one of my old cookbooks, Foods of Sicily and Sardinia. When I came across a recipe for Sicilian style turkey meatloaf, it called out to me.
I love the use of cooked potatoes to soften and bind the turkey. I adore the lively fresh flavors of garlic, parsley and capers. It's an elegant departure from the typical ketchup and breadcrumb meatloaf (not that I don't love that one too!).
Let's make Sicilian Turkey Meatloaf!
Who needs bread crumbs when you have potatoes? The use of mashed or grated boiled potatoes in this recipe is pure genius. The meatloaf is melt-in-your-mouth tender and delicious!
- Boil The Potatoes: Boil potatoes in their skins. When they're cool, peel and grate or mash them.
- Make the Meatloaf Mixture: Combine the potatoes with the ground turkey, garlic, parsley, capers, salt, pepper and chopped anchovies. Anchovies are optional here but highly recommended. I know not everyone loves them but they add a lot of great umami flavor to the meatloaf.
- Shape: Form the mixture into a loaf, working on a well-floured surface to keep the meat from sticking. Make sure you have a good coating of flour, which will help hold the delicate loaf together when it's sautéed. For gluten-free, use white rice flour or your favorite gluten-free flour mix.
- Simmer: Heat olive oil in a large heavy pot or Dutch oven and sauté the meatloaf on both sides, until lightly browned. Pour in white wine and tomato puree. Cover the pot and let the meatloaf simmer gently in wine-scented tomato sauce, for 45 minutes, basting from time to time.
Encased in a heavy pot with wine and pureed tomatoes, this turkey meatloaf simmers slowly to tender perfection!
What to serve with this turkey meatloaf
- Olive Oil and Roasted Garlic Mashed Potatoes
- Sicilian-style Carrots cooked in wine
- Insalata Tricolori - The perfect salad to serve with any Italian meal
Here's the Sicilian Turkey Meatloaf Recipe. If you make this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Sicilian Turkey Meatloaf with Potatoes Capers and Wine
- Total Time: 1 hour 35 mins
- Yield: 6-8 1x
Description
Tender tasty Italian Turkey meatloaf, simmered in wine-scented tomato sauce. Adapted from a recipe in the cookbook "Foods of Sicily and Sardinia"
Ingredients
- 1 pound all purpose potatoes (White, yellow, or Yukon golds)
- kosher salt
- 1 pound ground white or dark meat turkey
- 3 large garlic cloves, finely minced (1 ½ tablespoons)
- 4 tablespoons finely chopped Italian flat leaf parsley leaves
- 3 heaping tablespoons capers, drained and finely chopped
- 4 oil packed anchovy fillets finely chopped (optional, but highly recommended)
- Salt & fresh ground black pepper
- ¼ teaspoon dried oregano
- 3 tablespoons all-purpose flour, plus more for flouring your work surface (for gluten-free use gluten-free flour)
- ⅓ cup olive oil
- 1 cup dry white wine (Vermouth is a good choice)
- 1 28-ounce can good quality Italian plum tomatoes, pureed in a blender or food processor (see notes about canned tomatoes, below)
- Salt and fresh ground black pepper
Instructions
- To Prepare the Meatloaf: Boil potatoes in salted water for 30-35 minutes, until very soft. Drain potatoes, set in a large bowl, and cool for 30 minutes. When cool, peel and grate potatoes, using the large holes on a hand cheese grater or in your food processor with the shredding blade attachment. (You can boil the potatoes up to a day ahead and store them in the fridge)
- In a large bowl combine grated potatoes, ground turkey, garlic, parsley, capers, anchovies, oregano, 1 teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons flour. Use your hands to fully combine everything.
- Sprinkle about ¼ cup of flour on a cutting board or work surface. Pat the meat mixture together and set it on the floured surface. Roll it, coating it completely with flour, and shape it into a loaf that's about 3 inches high (make sure it's a good size to fit into your pot)
- To Cook The Meatloaf: Heat ⅓ cup olive oil over medium heat in a large heavy pot or Dutch oven with a lid. When oil is hot but not smoking, carefully transfer the meatloaf (I suggest using two spatulas) to the pot. Sauté for 2 minutes and then gently and carefully turn the meatloaf over and sauté for 2 minutes on the other side. Pour in the wine. Lift the loaf up a bit with the spatulas to let some of the wine slip underneath. Cover the pot. Lower the heat to a simmer. Cook for 15 minutes, shifting the loaf once or twice to allow the wine to get under it. Pour the pureed tomatoes over and around the meatloaf. Sprinkle in a pinch of salt and a few grinds of pepper. Cover the pot and simmer for 20 minutes more, basting the loaf, from time to time, with the sauce. Remove the pot from the heat and let the meatloaf rest, covered for a ½ hour.
- Carefully transfer the meatloaf to a platter. Just before serving, heat the sauce and pour it over the meatloaf. Slice meatloaf. Serve with sauce spooned on top. Garnish with parsley and capers.
Notes
Make This Gluten Free: There's only a small amount of flour in this recipe. It's used to coat the meatloaf before sautéing. In place of wheat flour, you can easily substitute white rice flour or your favorite gluten-free flour mix.
Notes On Canned Tomatoes: Canned pureed or crushed tomatoes can be used in this recipe but I have found that the quality is much better if you buy canned whole plum tomatoes and crush or puree them yourself. My favorite canned tomatoes are from the San Marzano region. My second favorite is Muir Glenn Organic or another organic brand.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Main Course
- Method: simmer
- Cuisine: Italian
David J.
Surprisingly, I didn't have any potatoes, so just went ahead with 2lb. of ground turkey and a more traditional breadcrumb and 2 eggs that I'd been planning on before finding this recipe. I used an oblong dutch oven, and was nervous about flipping the loaf, but it went well. Let it finish in the oven. Used marinara sauce, which was just fine. Definitely see where anchovies would punch up the flavor, and potatoes would be fun to try out. One could put some green olives in the leftover wine sauce, too. Overall, a great treat, thanks.
Lisa
Thanks for your version David. It's good to know that this recipe can be simplified with eggs and breadcrumbs and a jar of marinara sauce, and still be a success!
Cathy
Can this be made in the oven?
Lisa
Sure. You can put the pot in the oven instead of simmering it on the stove. Maybe bring it to a simmer on the stove and then into a 300ºF oven.
Alex G
This is incredible, And when you have leftovers you can just cut a slice of it, put it between two pieces of bread and cook it in a pan or panini press if you have one.
Adam
Have not made this yet, but when I do I will probably add something for texture. I often find that ground turkey is ground so fine that cooked product doesn't have the right mouth feel. I've had success with adding celery or even better, diced water chestnuts. Not too Sicilian, I know, but I doubt ground turkey is either.
Lisa
Nice idea - let me know how it turns out if you make it!
Glory Sasser
Hi!
I'm late to arrive upon this post. However, I recently tried this recipe and loved the creativity it inspired in my cooking. I did get a dryer result than I expected, so I'm looking for tips on how to keep the loaf more moist. I may try adding half dark meat turkey meat to the white meat and also make sure I'm not adding to much potato into the recipe.
Laura @MotherWouldKnow
Yum! I love meatloaf but often don't feel like having that much red meat. So this version has all the taste and none of the meat "issues." I love the addition of anchovies - you and I are among the few who do love those salty fish:), but that's OK, I'll invite you over and we can have this meatloaf with a baguette, a beatuiful salad and lots of wine. .
Rachel @ Simple Seasonal
I only ever make my Mom's traditional all-American meatloaf. This Sicilian one looks so flavorful, and clearly I need to branch out!
Nina Soria
Made this recipe this past weekend and wow, was it ever a hit!!! I doubled everything just to have leftovers.....even better the next day. And yes, the anchovies really add flavor, so stick to Lisa's recommendation. This was by far THE BEST meatloaf recipe I've ever tasted!
Thank you Lisa!!
Lisa Goldfinger
Thanks Nina, I'm really happy to know that you enjoyed the meatloaf :)!
Carol at Wild Goose Tea
I am a MAJOR meatloaf lover. I even order it in restaurants. Normally I only order things in restaurants that I don't cook well or never heard of or am too lazy to fix.
But I see meatloaf on the menu and my eyes light up like a creature in a horror movie.
This is an outstanding meatloaf. Wow, well done!
Rachel (Rachel's Kitchen NZ)
Oh, this looks so delicious - Lisa - love Sicilian flavours.