Individual Turkey Meatloaf And Broccoli With Cheddar Cheese Sauce Food

INCREDIBLY CHEESY TURKEY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
• Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).

MINI TURKEY MEAT LOAVES

Steps:

• In a large bowl, combine the egg, onion, red pepper, 1/2 cup mozzarella cheese, 1/2 cup spaghetti sauce, 2 tablespoons Parmesan cheese, oats and seasonings. Crumble turkey over mixture and mix well. , Coat 6 jumbo muffin cups with cooking spray; fill with turkey mixture. Bake at 350° for 20 minutes; drain. , Top each loaf with 1 tablespoon spaghetti sauce, 2 teaspoons mozzarella cheese and 1/2 teaspoon Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165° and cheese is melted. Let stand for 5 minutes before removing from pan.

BROCCOLI-CHEDDAR MEATLOAF

Steps:

• Finely roll 12 crackers.
• Mix cracker crumbs, turkey, onion, 2 tbsp chili sauce, parsley and egg.
• Pat meat mixture into 12 by 8 inch rectangle on waxed paper.
• Reserve 2 tablespoons cheese; sprinkle remaining cheese and broccoli onto meat mixture to within 1/2 inch of edge.
• Coarsely break remaining 12 crackers; sprinkle over broccoli, pressing lightly into meat.
• Starting at short end, roll up jelly-roll fashion, using waxed paper to help roll; seal ends.
• Place loaf in 13x9x2-inch baking dish.
• Bake at 350°F for 50-55 minutes.
• During last 5 minutes of baking, spread remaining 2 tbsp chili sauce over meatloaf; sprinkle with reserved cheese.

SIMPLE TURKEY MEATLOAF

Steps:

• Preheat oven to 375 degrees with rack positioned in center of oven.
• Place turkey in a large bowl. Add onion, bell pepper, breadcrumbs, celery, egg, 1 tablespoon ketchup, garlic, Essence, salt, and pepper. Gently mix until ingredients are well combined. Transfer turkey mixture to a 1-pound loaf pan; form into a domed loaf shape.
• Place remaining ketchup in a small bowl; stir in hot sauce. Spoon ketchup mixture evenly over meatloaf, spreading with the back of a spoon.
• Bake until meatloaf is browned on top, cooked through, and an instant-read thermometer inserted in the center registers 165 degrees, 45 to 50 minutes.
• Remove pan from oven and let meatloaf stand 5 minutes before serving.

BROCCOLI-CHEDDAR MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix meat, bread crumbs, onions and 2 Tbsp. steak sauce just until blended.
• Pat into 12x8-inch rectangle on sheet of waxed paper; top with broccoli and 3/4 cup cheese, spreading ingredients to within 1 inch of edges. Roll up, starting at one short end. Place, seam side down, in shallow pan sprayed with cooking spray.
• Bake 1 hour or until done (160ºF). About 10 min. before meatloaf is done, cook tomatoes, and remaining steak sauce until heated through, stirring occasionally.
• Top meatloaf with remaining cheese; bake 2 min. or until melted. Remove from oven. Let stand 5 min. before slicing. Serve topped with sauce.

BROCCOLI-CHEDDAR MEATLOAF

Steps:

• 1. Finely roll 12 crackers. Mix cracker crumbs, beef or turkey, onion, 2 Tbsp. chili sauce, parsley & egg.
• 2. Pat meat mixture into a 12 x 8-inch rectangle on waxed paper. Reserve 2 Tbsp. cheese, sprinkle remaining cheese & broccoli onto meat mixture to within 1/2 inch of edge. Coarsely break remaining other 12 crackers. Sprinkle over broccoli, pressing lightly into meat. Starting at short end, roll up jelly roll style using waxed paper to help roll, seal ends. Place loaf in 13x9x2 inch baking dish.
• 3. Bake at 350°F. for 50 - 55 minutes. During last 5 minutes spread remaining 2 Tbsp. chili sauce over meatloaf, and sprinkle remaining cheese.

INDIVIDUAL TURKEY MEATLOAF AND BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Preheat the oven to 425°F.
• Place the turkey in a medium mixing bowl and make a deep well in the center by punching the meat with your fist. Fill the well with the grill seasoning, poultry seasoning, barbecue sauce, chopped veggies, ground smoked almonds (clever sub for bread crumbs, I know, plus the smoked nuts rock with the BBQ sauce), and egg yolk. Mix the meatloaf ingredients together, then score the meat with your hand into 4 equal sections. Form 4 individual oval loaves, each 1 1/ 2 inches thick. Arrange on a nonstick baking sheet and drizzle liberally with EVOO. Roast the meatloaves for 18 to 20 minutes. While they roast, work on the broccoli and Cheddar sauce.
• Trim the very end off of the broccoli stems. With a peeler or a paring knife, remove the thick, fibrous outer layer of the broccoli stems all the way up to within an inch of where the broccoli shoots off into its florets. Cut the broccoli lengthwise into large spears.
• Heat a small or medium saucepot over medium heat and add the butter. When the butter melts, whisk in the flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Thicken for 2 minutes, then stir in the cheese and melt, 2 minutes. Season with the Tabasco and salt to taste, then turn the heat to low.
• Bring a couple of cups of water to a boil in a deep skillet. Add salt and broccoli and cook the spears for about 5 minutes in simmering water, until tender but still green. Drain and return to the pan to remain warm.
• Place a turkey meatloaf on a dinner plate. Garnish with a spoonful or two of salsa. Pile some broccoli spears alongside and top with a generous ladle of cheese sauce.