FABULOUS GROUND TURKEY MEATLOAF
Sauteed vegetables and oatmeal give this meatloaf a light texture and lots of flavor. No catsup invited.
Provided by ChefNan
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg, vegetable juice, sour cream, Worcestershire sauce, sage, parsley, oregano, salt, black pepper, and hot pepper sauce in a large bowl. Stir in oats and allow to soak.
- Melt butter in a skillet over medium heat; cook and stir onion, bell pepper, and celery until softened, about 5 minutes. Stir vegetable mixture, mushrooms, and turkey into oat mixture; shape into a loaf and transfer to a broiling pan. Mix tomato sauce and chili sauce in a bowl; pour over turkey loaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 405.2 calories, Carbohydrate 30.2 g, Cholesterol 151.7 mg, Fat 19.9 g, Fiber 6.1 g, Protein 30.2 g, SaturatedFat 8.3 g, Sodium 2082.7 mg, Sugar 11 g
GROUND TURKEY MEATLOAF
Save a few calories without sacrificing flavor with our tasty ground turkey meatloaf recipe!
Provided by Crissy Page
Categories Dinner
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Line a baking pan with foil and lightly spray with non-stick cooking spray.
- Add the olive oil to a medium skillet. Saute the bell pepper, onion and the garlic until tender ( about 6 minutes). Stir in the thyme, basil, salt and the pepper and continue to saute for another minute. Add the Worcestershire sauce, ¼ cup of the ketchup and the chicken broth; stir until blended and set aside to cool. For faster cooling transfer mixture to a bowl. Mixture can still be warm when used, just not hot.
- Meanwhile, in a large bowl, combine the ground turkey, eggs and the bread crumbs. Stir in the green pepper mixture a little at a time until well blended.
- Put the mixture onto the prepared pan. Shape into a loaf about 9 to 10 inches in length. Add the remaining ketchup to the top. Bake for one hour or until the internal temperature reaches 165 degrees. Let stand for 10 minutes before slicing.
TURKEY MEATLOAF
This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.
Provided by tootyflooty
Categories Poultry
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet.
- Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
- Place mixture in a large bowl to cool for 5 minutes.
- Combine turkey, bread crumbs, egg, 1/4 cup of the katchup, Worcestershire sauce, salt, and pepper with onion mixture.
- Press meatloaf into an 8x4-inch loaf pan.
- Spread remaining catsup on top.
- Bake in a 350 degree oven for 50-55 minutes.
- (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.
UNBELIEVABLY MOIST TURKEY MEATLOAF
Our turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite! You would never guess this meatloaf is packed with mushrooms, but that's what makes it so darn delicious. Lots of finely chopped mushrooms add flavor and moisture, often missing from the typical turkey meatloaf. When choosing which mushrooms to add, white button mushrooms will work perfectly fine. For more flavor, try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 1h30m
Yield Makes 6 Servings
Number Of Ingredients 12
Steps:
- Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
- Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
- Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
- Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
- Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
- Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.
Nutrition Facts : ServingSize 1 serving (6 total), Calories 308, Fat 13.4g, SaturatedFat 3.4g, Cholesterol 133.4mg, Sodium 734.5mg, Carbohydrate 23.5g, Sugar 8.3g, Fiber 1.6g, Protein 24.1g
BEST TURKEY MEATLOAF
After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
Provided by isabella104
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
- Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
- Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
- Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 296.3 calories, Carbohydrate 25.2 g, Cholesterol 84.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 880.8 mg, Sugar 12.7 g
BBQ MEATLOAF WITH GROUND TURKEY
BBQ meatloaf made with ground turkey is a healthy comfort food dream come true. It's tender, flavorful, and easy to put together, with only 10 minutes of hands-on time. Weeknight friendly, but totally dinner party-worthy, too.
Provided by Carolyn Gratzer Cope
Categories Turkey
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a rack in the center.
- Warm the olive oil in a medium frying pan over medium heat.
- Add the onion and 1/2 teaspoon of the salt and cook, stirring occasionally, until it starts to become translucent, about five minutes. Cool slightly.
- In a large mixing bowl, lightly beat the eggs. Add the remaining salt, the breadcrumbs, 1/4 cup of the BBQ sauce, the milk, the Worcestershire sauce, the herbs, and the cooked onions. Mix well.
- Add the ground turkey. Use a rubber spatula to gently but thoroughly fold the ingredients together, mixing without compressing the meat. This will help keep the meatloaf light and tender.
- Line a rimmed half sheet pan or other large baking dish with parchment.
- Turn out the meatloaf mixture into the center of the pan and shape it into an even loaf.
- Spread the remaining 1/4 cup of BBQ sauce over the top of the loaf.
- Bake for about 40 minutes, until the internal temperature is 160°F.
- If you like, spread a few more tablespoons of BBQ sauce over the cooked loaf.
- Let rest for at least five minutes before slicing and serving.
Nutrition Facts : Calories 398 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 971 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
TURKEY MEATLOAF
Try Ina Garten's Turkey Meatloaf recipe from Barefoot Contessa on Food Network for a leaner take on the American classic.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
- Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
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- In a large bowl, add ground turkey, egg, onion, garlic, soaked oats, balsamic vinegar, oregano, salt and pepper. Using your hands mix well to combine.
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- To make the vegetable filling: Heat oil in a large skillet. Add in onion and bell pepper. Cook over medium heat, stirring often, until translucent, 4-5 minutes. Add in the shredded carrot and cook for a few more minutes until softened. Stir in the garlic and cook for 1 minute, until aromatic. Add in salt and pepper, transfer to a plate and let it cool completely.
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- Place the ground turkey, breadcrumbs, egg, chicken stock, parsley, salt and pepper in a large bowl. Add in the now-cooled vegetables. Mix them together with a large spoon or your hands.
- Transfer the mixture into a mound onto the baking sheet and shape into a 9X3 inch freeform loaf.
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- In a large bowl, combine the bread crumbs, 1 tablespoon of the cilantro, the ginger, 1/4 teaspoon of the salt, the egg and 1 tablespoon of the curry paste. Let it stand for 5 minutes. Add ground turkey and, using clean hands, mix thoroughly. Scoop tablespoonfuls of the meat mixture and shape into about 20 meatballs.
- In a large nonstick skillet, heat oil over medium-high heat. Cook meatballs, in two batches if necessary, turning frequently, for 5 to 7 minutes or until meatballs are browned all over but still slightly pink inside. (They will finish cooking in the sauce.)
- Transfer the meatballs to a plate. Reduce the heat to medium. Add the onion to the pan and sauté for about 5 minutes or until softened. If the onion starts to stick, add 1 to 2 tablespoons of cold water. Add the remaining curry paste to taste and 1 tablespoon of cold water. Cook, stirring, for 1 minute. Whisk in the coconut milk, 1/2 cup of broth and the sugar until the curry paste has dissolved. Return the meatballs to the pan and bring them to a boil.
- Reduce the heat and simmer, turning the meatballs occasionally, for about 10 minutes or until the meatballs are no longer pink inside and the sauce is slightly thickened. If you want you can add more broth. (If you remove the skillet from the heat to answer the phone, the meatballs will absorb quite a bit of the sauce while you're gone!) Taste and adjust the seasoning with salt, if desired. Add the peas, tomatoes and the remaining cilantro. Simmer for 2 minutes.
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