Skillet Harrissa Turkey Meat Loaf From Skinnytaste Food

TURKEY MEATLOAF

Steps:

• Preheat the oven to 350F.
• In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce.
• In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat.
• In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
• Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
• Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.

SKILLET HARRISSA TURKEY MEAT LOAF FROM SKINNYTASTE

Steps:

• In a large bowl, mix the zucchini, onion, garlic, red pepper, breadcrumbs, 1/4 cup Harissa, egg, paprika and salt.
• Add turkey and combine until mixed well.
• Form the meat into 5 round patties.
• In a small bowl stir the ketchup and harissa.
• Spray a large skillet with cooking spray.
• Heat the skillet over medium heat.
• Add patties and cook covered for 6-8 minutes per side, reduce heat if they get too brown.
• Brush the Harissa mixture on top of the patties during the last few minutes of cooking.

TURKEY MEATLOAF

Steps:

• Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don't overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
• Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
• Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
• Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
• Transfer the meatloaf to a platter and let stand, tented with foil, for 10 to 20 minutes; its internal temperature will rise to 160 to 165. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

TURKEY MEATLOAF

Steps:

• In a skillet, saute onion in oil until tender; set aside.
• In a bowl, combine the egs, milk, lemon juice, salt, basil, oregano and pepper. Add the bread crumbs, spinach and reserved onion; stir to combine. Crumble turkey over mixture and mix until blended.
• Shape mixture into a 12x5-inch loaf; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.Spoon salsa over top.
• Bake, uncovered at 350 degrees for 30 mintues. Drizzle with butter; bake 30-35 minutes longer or until a meat thermometer reads 165 degrees.

INDIVIDUAL HARISSA TURKEY MEATLOAVES

Steps:

• Heat oven to 375°F. Line baking pan with sides with foil. In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 5 to 10 minutes, stirring frequently, until crisp-tender.
• In large bowl, mix all Meatloaf ingredients, including carrot mixture, until just combined (do not overmix). Shape mixture into 6 small loaves. Place in pan.
• In small bowl, mix Topping ingredients; spread over tops of meatloaves.
• Bake uncovered 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 170°F. Meanwhile, in medium bowl, mix Pickled Cucumber Relish ingredients. Let stand 10 minutes. After meatloaves are done, let stand 5 minutes; drain. Remove from pan.
• Spoon relish on tops of meatloaves before serving.

ZUCCHINI MEAT LOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate.
• Bake for 35 minutes.
• Meanwhile, in a small bowl, mix all the topping ingredients well.
• After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly.
• Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees.
• Let stand 5 minutes before serving.