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Turkey Meatloaf with Herb Sage Gravy


2lb Turkey, Ground, 90/10, defrosted

5 oz. Oats

4 oz carrots - small ½” diced

4 oz celery – small ¼” diced

4oz. Onions - small ¼’ diced

¼ tsp. ground black pepper

¼ tsp. thyme, dried

¼ tsp. Sage Ground

4 oz. parsley fresh chopped

2 Tbsp.  Liquid egg mix2tsp. Worcestershire sauce

2 tsp whole grain mustard

1Tbsp. Ketchup tomato


Defrost turkey in refrigerator ahead of time.

1 day ahead:

Mix together small chopped vegetables, herbs, spices, ketchup, mustard and Worcestershire sauce and cover tightly to allow flavors to develop overnight.

In a med   kitchen aid bowl, break up   ground turkey into small pieces and add all other ingredients.

 Start mixing on a slow speed using the Paddle. Mix for about 5 minutes

Allow all ingredients to mix and incorporate evenly and thoroughly.

Slide Mixture onto a greased baking tray or Pyrex baking dish.

 Form into a rectangle Loaf shape about 1” high.

Form even sides with your hands pressing together to remove any air pockets.

Place in center of   a preheated oven.

Bake at 300*F for 20 minutes,   rotate pan and continue cooking slowly for another 20 minutes.

Check internal temperature, which should reach 165*F at a minimum.

 Continue cooking and checking temperature every 5 minutes until this temperature is reached.

Remove from oven and allow to cool a bit before slicing.

Here at POH we like to serve our Turkey with Mashed potatoes, Sage gravy, Green Beans, and Cranberry sauce.

 Herb Sage Gravy Recipe


2 Tbsp. oil

1lb onions - ¼ “diced

8 oz. mushroom sliced,

1tbsp garlic cloves - chopped

2 cup white wine

2 Tbsp. Sage, fresh chopped

1 Tbsp. parsley, fresh chopped

½ Tbsp. Thyme, fresh chopped

1 Tsp salt

1 Tsp Black pepper, ground

2 cups water

4 oz. corn starch slurry


Heat medium Braiser, with oil.

Add onions and Mushrooms to hot pan and sauté for a few minutes.

Cooking on high heat, Stir onions and mushrooms as they start to caramelized.

Add garlic stir into onion/mushrooms.

Add wine to deglaze pan.

Add fresh herbs and spices. Lower heat and continue cooking to reduce wine for 5 minutes.

Add water and bring to a boil for 2 minutes.

Add slurry and whisk in smoothly to thicken and remove from heat.

Taste and enjoy over Turkey and Mashed Potatoes.

Serve 3 0z per serving.


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