Looking for a moist turkey meatloaf recipe that’s anything but boring? This Turkey Meatloaf With Cheese is packed with delicious flavors—think sautéed veggies, gooey cheese, and a hint of sweetness from optional prunes. It’s the classic comfort food, perfect for family dinners, and so good even the leftovers won’t last long!
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Lithuanians Call It a "Fake Rabbit"
Netikras zuikis, or “fake rabbit,” is Lithuania’s quirky take on meatloaf with a story as charming as its name. Despite the rabbit reference, this cozy dish is typically made with pork, turkey, or beef—plus a little imagination.
So, how did it get its name? It’s all thanks to a German linguistic mix-up! The dish likely came to Lithuania from Germany, where Hackbraten (meaning “ground meat roast”) sounds a lot like Hasenbraten (“rabbit roast”). And just like that, a “fake rabbit” became a favorite recipe.
Fancy a classic pork meatloaf? Try our Pork and Apple Meatloaf instead!
Easter Main Course
This cheesy turkey meatloaf is a perfect addition to your Easter table. With its deliciously gooey cheese, tender turkey, and hidden prunes for a touch of surprise, it’s a dish that pleases the whole family. Plus, this easy recipe takes the stress out of holiday cooking while still delivering a show-stopping centerpiece everyone will love!
For a playful finishing touch, many Lithuanians top the loaf with two bay leaves, giving it “bunny ears” as it bakes to golden perfection. Known for its crowd-pleasing flavor, netikras zuikis is more than just another festive dish—it’s a standout at any gathering!
Alternatively, hide quail eggs inside the meatloaf instead of prunes for a more Easter-themed meatloaf!
For traditional Easter appetizers, check out Lithuanian Boiled Vegetable Salad (Balta Misraine), Smoked Mackerel Deviled Eggs and Kefir Battered Pollock Fillets. And no Easter table would be complete without a Chicken Roulade With Dried Apricots or Prunes.
And if yo want some beautiful Lithuanian Easter Eggs for your table, learn how to dye eggs with onion skins!
Ingredients and Substitutes
Here's everything you'll need for this ground turkey meatloaf with cheese:
- ground turkey: we used lean ground turkey, but extra fat will make a more moist meatloaf.
- milk: kefir or natural yogurt may also be used.
- breadcrumbs: we used dried breadcrumbs. If you're using fresh, make sure to reduce the amount of milk you're adding.
- medium onion: brown, yellow or red onion.
- garlic cloves: can be replaced with ½ teaspoon of garlic powder.
- medium carrot: can be substituted with sweet potatoes or butternut squash.
- egg: medium.
- mixed dried herbs: like oregano, parsley and thyme, or you can simply use Italian seasoning.
- sweet paprika: feel free to experiment with spices, but don't overpower the delicate flavor of the turkey itself.
- black pepper and salt.
- Cheddar cheese: we like mature sharp Cheddar Cheese. Try it with Monterey Jack - it's delicious"
- prunes: optional, but festive. And if you love prunes, try our Walnut Stuffed Prunes next!
MAKE IT MORE FLAVOURSOME: Add a tablespoon of Worcestershire sauce, or a teaspoon of red pepper flakes to the turkey mixture. You may also experiment with spices, or hide quail eggs instead of prunes inside your turkey meatloaf!
What about the glaze? Lithuanians usually use tomato ketchup or make their own tomato sauce, by mixing 2 tablespoon of tomato puree with 2 tablespoon of water, 1 teaspoon of apple cider vinegar and 1 teaspoon of brown sugar. Turn the meatloaf out of the pan onto a small baking sheet, brush with the glaze and place it back in the oven for 5-8 minutes. Or you may choose to glaze your turkey meatloaf with BBQ sauce instead.
Step-By-Step Method
1. Lightly grease and line a 2-lb loaf pan with parchment paper. Preheat the oven to 190°C (370°F).
2. Heat 1 tablespoon of neutral oil (or olive oil) in a large skillet. Add the finely chopped onion and saute over medium heat for 5 minutes, until starting to soften.
3. Add the grated carrots and finely chopped garlic and fry for another 4-5 minutes. Leave the mixture to cool down slightly.
4. In a large bowl, add the ground turkey, bread crumbs, an egg, herbs, paprika, salt and pepper, and milk. Add the slightly cooled sauteed onion mixture. Mix everything well.
5. Finally, add the cubed cheese and mix to distribute it evenly.
6. Spoon half of the turkey mixture into the prepared pan. Then arrange the prunes in a line in the centre of the meat lengthways (that way every slice has a prune in the middle of the meatloaf).
7. Scoop the remaining meat mixture on top and press down.
8. Place it in the preheated oven for 40-45 minutes.
9. Leave the meatloaf in the pan for 10 minutes to rest before inverting it onto a serving board and slicing. It can also be enjoyed cold the next day! Bon appétit!
Serving Suggestions
This cheesy turkey meatloaf is best served warm, showcasing its great flavors alongside creamy mashed potatoes or dill butter potatoes. Add a vegetable side like steamed green beans or stir-fried bell peppers to round out the meal. For a more Lithuanian twist, pair it with refreshing salads like Lithuanian cucumber salad or tomato and sour cream salad.
The leftovers are a treat, too—some say it tastes even better the next day! Serve it cold with other cold cuts and a crisp salad, or turn it into the best tasting sandwich with slices of bread, a smear of Dijon mustard (or cranberry sauce), and your favorite salad veggies. Perfect for lunch!
Leftovers and Storage
Leftovers from the best turkey meatloaf recipe are a lifesaver! To store, wrap the cooled meatloaf tightly in plastic wrap and keep it in the fridge for up to 4 days. For longer storage, slice it or keep it whole, wrap it in plastic wrap, and place it in an airtight container before freezing—good for up to 3 months.
Reheating is simple: warm slices on a hot stove in a covered pan with a splash of water or in a hot oven at 180°C (350°F) until heated through. For a quick fix, the microwave works too—just heat in short bursts to keep it moist.
More Lithuanian Recipes To Try
Here are some more of the best recipes for delicious dinners to try next time:
Lithuanian Turkey Meatloaf With Cheese (Netikras Zuikis)
Equipment
- 2 lbs Loaf Pan
Ingredients
- 500 g (1.1. lb) ground turkey we used 7% fat
- 70 ml (⅓ cup) milk
- 100 g (¾ cups + 2 tbsp) breadcrumbs
- 1 yellow onion finely chopped
- 3-4 garlic cloves
- 1 medium carrot finely grated
- 1 egg medium
- 1 teaspoon mixed dried herbs like organo, parsley and thyme
- 1 teaspoon sweet paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 150 g (5 oz) Cheddar cheese cubed
- 10-12 prunes optional
Instructions
- Lightly grease and line a 2 lbs loaf pan with parchment paper. Preheat the oven to 190°C (370°F).
- Heat 1 tablespoon of neutral oil in a frying pan. Add the finely chopped onion and saute over medium heat for 5 minutes, until starting to soften.
- Add the grated carrots, and finely chopped garlic and fry for another 4-5 minutes. Leave the mixture to cool down slightly.
- In a large mixing bowl, add the ground turkey, breadcrumbs, an egg, herbs, paprika, salt and pepper, and milk. Add the slightly cooled sauteed vegetables. Mix everything well.
- Finally, add the cubed cheese and mix to distribute it evenly.
- Spoon half of the turkey mixture into the prepared pan, Then arrange the prunes in a line in the centre of the meat lengthways (that way every slice has a prune in the middle of the meatloaf).
- Scoop the rest of the turkey mixture on top and press down.
- Roast for 40-45 minutes.
- Leave the meatloaf in the pan for 10 minutes to rest before inverting it onto a serving board and slicing. It can also be enjoyed cold the next day!
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