Latino Turkey Loaf

By Chef Jimmy Gherardi, FWMCS, CMC


2 tbsp vegetable oil

2-1/2 c chopped sweet onions

1/2 c minced garlic

1 tbsp salt

1 tbsp freshly ground black pepper

2 tbsp dried thyme

1 tbsp ground cumin

2 tbsp Worcestershire sauce

1/3 c milk

1-1/4 c chunky salsa

2-1/2 c fresh bread crumbs

5 Large eggs, beaten


Oil for loaf pans As needed



Over medium heat, in a large stockpot, heat oil. Add onions, garlic, salt, pepper, thyme and cumin. Sauté until onions and garlic are translucent but not brown. Remove from heat.

Add Worcestershire sauce, milk, salsa and bread crumbs. Stir to combine well. Cool slightly. Add eggs, stir well. Gently blend in ground turkey and mix until well combined.

Divide the mixture and form into loaves. Place in 2 oiled loaf pans.

Bake in a preheated 350 degree F oven approximately 50-60 minutes for a 9x5-inch loaf pan or until the internal temperature registers 165 degrees F.

Remove from oven and allow to rest for at least 10 minutes before cutting.