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turkey meatloaf with pot pie gravy

turkey meatloaf with pot pie gravy

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5 from 1 review

  • Author: Sepideh Esmaili Campos




  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (½ for the meatloaf, ½ for the gravy)
  • 1 stick celery, finely diced
  • 3 cloves garlic, minced
  • 2 pounds ground turkey
  • 3 tablespoons fresh dill, chopped
  • ½ cup fresh parsley leaves, chopped (flat or curly will work)
  • 2 tablespoons fresh chives, chopped fine
  • ⅔ cup bread crumbs
  • 2 tablespoons whole grain dijon mustard
  • 2 eggs
  • 2 teaspoons sea salt
  • ½ teaspoon ground black pepper


  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 carrots, finely chopped
  • 2 sticks celery, finely chopped
  • Sea salt
  • 3 tablespoons all purpose flour
  • 3 cups low sodium chicken broth
  • 1 cup frozen peas (don’t defrost)
  • Pinch of cayenne pepper
  • 1 tablespoon cold butter
  • Zest of 1 lemon
  • Juice of ½ fresh lemon
  • Ground black pepper
  • 1 recipe of your favorite mashed potatoes or these fluffy buttermilk mashed potatoes


  1. Preheat oven to 375 degrees fahrenheit and line a baking sheet with aluminum foil.
  2. Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Add half of the chopped onion, all of the celery, and garlic to the pan.
  3. Cook, stirring often, until translucent and the onions are starting to brown, 5-6 minutes.
  4. Let the onions cool slightly.
  5. In a large mixing bowl combine the turkey, dill, parsley, chives, bread crumbs, mustard, eggs, salt, black pepper, and cooled onion mixture. Don’t clean out the pan you used for the onions, you can make the gravy in the same pan.
  6. Combine the meat thoroughly with clean hands.
  7. Transfer the meat onto the prepared baking sheet and form into an even loaf.
  8. Drizzle the remaining olive oil over the meat and spread evenly over the meatloaf.
  9. Bake the meatloaf on the middle rack of the oven until fully cooked and the internal temperature is 165 degrees, 30-40 minutes (depending on the thickness of your loaf).
  10. While the meatloaf cooks, prepare your gravy.
  11. Melt the butter over medium-low heat in the medium saucepan.
  12. Add the second half of the onion, the garlic, carrots, and celery along with ½ teaspoon salt.
  13. Sautee, stirring often, until the vegetables are soft and starting to turn light brown, 8-10 minutes.
  14. Sprinkle the flour over the vegetables and cook for a couple minutes, stirring to coat the vegetables with flour.
  15. While whisking, slowly pour the broth into the pan. A little at a time at first then the rest of the broth to prevent lumps.
  16. Bring the mixture to a bubble and simmer until the gravy has thickened, 20-30 minutes depending on the size of your pan.
  17. Add the frozen peas, the cayenne, and the lemon zest to the gravy. Cook for a few minutes until the peas have warmed through, about 3 minutes.
  18. Off the heat add a tablespoon of cold butter, stirring continuously to incorporate the butter into the sauce.
  19. While stirring, add the juice of ½ small lemon.
  20. Taste the gravy and add salt and black pepper to taste.
  21. Slice the meatloaf into hearty portions and serve over mashed potatoes. Generously spoon gravy over the meatloaf and potatoes. Serve hot.