"Any meat can be used in a meatloaf, but the recipe often needs adjustments to account for differences in fat, flavor, and moisture. Turkey is a great option for those who avoid beef, want leaner meat, or simply prefer the way it tastes. Because turkey has a different fat ratio than beef, the amount of filler often needs adjustment, which can sometimes lead to mush."
"Because it has little fat, the moisture in turkey meatloaf is mostly controlled by what you add to it. We've addressed some of the differences between ground turkey and ground beef in the past. Turkey also has a different texture and consistency from beef, so fillers like bread are needed to help bind it. Fresh bread has a much higher moisture content than stale bread or dried breadcrumbs."
Turkey meatloaf requires recipe adjustments because ground turkey typically has less fat than ground beef. Lower fat means added ingredients determine moisture and texture. Fillers like breadcrumbs and bread bind and retain moisture, so fresh bread's high moisture can make the loaf mushy compared with stale bread or dried breadcrumbs. Ground turkey is more crumbly and lacks the fat-based structure of beef, so too much milk or other liquids can produce a wet, mushy result. Aim for appropriate meat-to-fat balance, reduce excess liquid, choose drier binders, and adjust filler amounts to create a firmer turkey meatloaf.
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