Some time back I came across a lasagna meatloaf recipe thinking what a novel idea, but then completely forgot about it, until now. I recall the instructions were not very clear and a little wonky, so I improvised one of my own, using ground turkey in place of beef—which of course you could use if so inclined.
I thought it might be an issue locating fresh lasagna sheets, but our local supermarket had them in the dairy aisle with other fresh pastas. You’ll just need to cut them down to the size of your loaf pan for easy layering.
A few things to keep in mind. First, don’t forget to prep the loaf pan with cooking spray, otherwise you might have an issue getting it to easily come out of the pan when inverting it onto a baking sheet. Second, try to completely cover the sides with the meat mixture so that when it’s done and resting, the interior cheese mixture doesn’t start oozing out (like mine did). Finally, it is critical to let it rest after broiling so that you don’t end up with a soupy mess when you begin to slice the loaf.
Although it is not indicated in the recipe below, next time I may add an egg to the ricotta mixture which should help firm up the interior. Other than that, the Hubster loved the Lasagna Stuffed Turkey Meatloaf (I think even more than I did!). Served with a simple salad, it was more than enough for a satisfying meal.
Lasagna Stuffed Turkey Meatloaf
- 1 lb. ground turkey
- 2/3 cup breadcrumbs
- 1/4 cup finely chopped parsley
- 3 cloves garlic, finely minced
- 2 eggs, whisked
- 1 Tbsp. tomato paste
- 2 tsp. salt, divided
- 1 1/2 tsp. pepper, divided
- 2 cups ricotta
- 4 fresh lasagna noodles cut to loaf pan length and width
- 1 1/2 cups tomato sauce, or your preferred marinara; more for serving
- 8 oz. Mozzarella, cut into thin slices
- Grated parmesan, optional
- Preheat oven to 350ºF.
- Spray the interior of a large loaf pan with cooking spray.
- In a large bowl mix together turkey, bread crumbs, eggs, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, garlic slices and tomato paste until combined.
- Press 3/4 of mix into prepared loaf tin along the bottom and press up the edges keeping a well in the middle.
- Mix together ricotta with 1 teaspoon salt and 1/2 teaspoon pepper.
- In the well, layer lasagna followed by ricotta, slices of mozzarella. Repeat with 3 more layers, ending with a lasagna noodle.
- Cover with remaining meat mixture to seal.
- Bake for 40 minutes covered with foil, remove foil and cook for another 10-15 minutes until the top meat is no longer pink.
- Adjust oven to broiler setting.
- Take out and flip over onto a small rimmed baking sheet lined with heavy-duty foil.
- Top with tomato sauce or marinara, and slices of mozzarella. Broil in the oven until golden brown and bubbly, about 5-6 minutes.
- Remove from oven and let sit for 10-15 minutes to solidify. If desired, lift foil from pan and slide entire meatloaf onto a serving platter.
- Cut into thick slices and serve with additional sauce and grated parmesan.