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OPERA EATS: Turkey Meatloaf Recipe

In this post-COVID-19 era, home cooking is getting its mojo back, and Fort Worth Opera has curated a series of recipes from our incredible staff and singers! Join us as we dive into the culinary minds of the opera world!

Sheran Goodspeed Keyton
Sheran Goodspeed Keyton

The following recipe for Turkey Meatloaf comes from amazing FWO Manager of Education and Community Engagement, Sheran Goodspeed Keyton. Outside of opera and cooking, Sheran is a singer, songwriter, director, producer and artist extraordinaire. So, let’s get to it! Send us your recipes too. We’d love to share them!


  • Unsalted butter or cooking spray, for coating the pan

  • 2 pounds ground turkey breast

  • 1 cup quick-cooking oats

  • 1/2 cup Parmesan cheese, grated on the small holes of a box grater

  • 1/3 cup ketchup

  • 1/3 cup finely chopped yellow onion

  • 1/4 cup finely chopped fresh Italian parsley

  • 1/4 cup Worcestershire sauce

  • 2 tablespoons soy sauce

  • 1 1/2 teaspoons minced fresh thyme leaves

  • 1 teaspoon minced fresh sage leaves

  • 1/2 teaspoon freshly ground black pepper

  • 2 medium garlic cloves, minced


1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter or cooking spray; set aside.

2. Place all the remaining ingredients in a large bowl and mix, using clean hands, until combined (don’t squeeze or overwork). Transfer the mixture to the pan, spread to the edges, and smooth out the top. Bake until cooked through, about 50 to 60 minutes. Let sit 10 minutes before serving.

From our kitchen to yours.

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