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Crispy turkey meatloaf Wellington

I am a cookie-maker, baker-faker, food-taker. Errr! Picture-taker! I started to blog about food with the intent to inspire others to get back into the kitchen and start cooking.

Comfort food is a staple for anyone wanting hearty meals and a little taste of home. This turkey meatloaf Wellington, wrapped in layers of buttery and flaky phyllo dough sheets, delivers on that comfort-food taste.

No one will guess that this home-cooked, delicious classic is a lightened-up version of everyone's favorite, meatloaf.

Turkey meatloaf Wellington


  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 1/2 teaspoon salt
  • Fresh ground pepper, to taste
  • 3 sprigs fresh thyme leaves
  • 1 tablespoon dried parsley
  • 1 cup panko crumbs
  • 2 eggs
  • 1/2 cup skim milk
  • 16 phyllo sheets
  • 4 tablespoons butter, melted


  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl combine ground turkey, diced onion, salt, pepper, thyme leaves, parsley, panko crumbs, eggs and milk; mix until thoroughly combined and set aside.
  3. Lightly grease a jelly roll pan or line pan with parchment paper.
  4. Layer 8 pieces of phyllo sheets on the prepared pan, brushing each sheet with the melted butter before adding the next.
  5. Spoon half of the turkey mixture down the center third of phyllo dough to within 1 inch of ends.
  6. Fold up short sides to enclose filling.
  7. Roll up jelly-roll style, starting with the long side. Repeat with remaining ingredients.
  8. Bake for 45 minutes. Remove from oven and let stand 15 minutes.
Cut and serve.

Disclosure: This post is part of a collaboration with Marie Callender's and SheKnows.

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