ROASTED RED PEPPER MEATLOAF WITH SPICY BARBECUE GLAZE
Roasted red pepper and fresh cilantro and parsley are mixed into this meatloaf and glazed with a barbecue sauce with a little chipotle kick.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, crackers, roasted red peppers, cilantro, parsley, eggs, onion, garlic, ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the barbecue sauce, honey, chipotle chile powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
BUBBY'S TURKEY MEATLOAF WITH RED PEPPER SAUCE
Provided by Dave Lieberman
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
- Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
MEDITERRANEAN TURKEY MEATLOAF
Steps:
- Pre-heat the oven to 400° F. In a non-stick skillet over medium heat, sauté the onion in the olive oil until it starts to soften, about 2 minutes. Add in the garlic and sauté another 30 seconds. Dump the mixture into a large mixing bowl.
- Add the peppers, feta, olives, dill, parsley, oregano, egg, panko, milk, salt and pepper to the mixing bowl and whisk everything together. Add in the turkey and use your hand to combine the mixture being careful not to over-mix.
- Line a baking sheet with parchment paper or foil (spray the foil with cooking spray) and form the meat mixture into a loaf that is equally thick all the way around. Bake for 30-40 minutes or until a meat thermometer inserted into the middle reads 170° F. Let the meatloaf rest for 5-10 minutes before serving.
- In a medium sized bowl stir together all of the ingredients for the tzatziki sauce. Taste for for seasoning and serve with the meatloaf.
Nutrition Facts : Calories 342 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 141 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 47 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 339 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
TURKEY AND ROASTED RED PEPPER MEATLOAF
Make and share this Turkey and Roasted Red Pepper Meatloaf recipe from Food.com.
Provided by LadyLaura
Categories One Dish Meal
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees.
- Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Shape the meat into an 8-inch loaf and place in a baking dish (not a loaf pan). Bake until no trace of pink remains, about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
- Whisk together the remaining mustard, vinegar, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with meatloaf.
Nutrition Facts : Calories 551.4, Fat 33.9, SaturatedFat 10.2, Cholesterol 209.2, Sodium 1895, Carbohydrate 16.4, Fiber 2.3, Sugar 2.3, Protein 44.1
TURKEY MEAT LOAF WITH ROASTED RED PEPPER AND TOMATO SAUCE
Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.
Yield makes 6 servings
Number Of Ingredients 21
Steps:
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
- In a large nonstick skillet over medium-high heat, cook the onion and garlic in the olive oil for about 2 minutes, until the onion is softened. Add the carrot and cook, stirring, for 3 more minutes; add the mushrooms, salt, and pepper. Cook until the mushroom liquid is evaporated and they are very tender, about 10 minutes. Transfer to a large bowl to cool.
- Stir the bread crumbs, milk, and eggs together in a large bowl. Add the turkey, the tomato chili sauce, and the sautéed vegetables and mix until well blended. Shape into an oval loaf about 9 inches long and 3 inches high and place on the prepared baking sheet. Insert the oven probe and set to 170°F.
- Roast in the center of the oven for 45 to 55 minutes or until the probe indicates that the meat loaf is done or an instant-read thermometer inserted into the center of the loaf registers 170°F.
- Meanwhile, make the Roasted Red Pepper and Tomato Sauce, and serve it with slices of the meat loaf.
- Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
- Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
- Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.
ROASTED TURKEY
Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking allows the skin to crisp. Baste frequently to give the bird an even color while helping to seal in juices. Serve with our Perfect Gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
- Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
- Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.
Nutrition Facts : Calories 270 g, Fat 6 g, Protein 50 g
TURKEY MEATLOAF WITH ROASTED RED PEPPER SAUCE
I found this on the South Beach Diet site. I've never been on the South Beach Diet and I've modified it a bit. My family and I really like this different kind of meatloaf.
Provided by StrikingEyes00
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Mix turkey, spinach, cheese, bread crumbs, egg, garlic, and 1/4 cup of the dressing until well blended.
- Shape into 9X4 inch loaf in a greased 13X9-inch baking pan.
- Bake 50 minutes or until cooked through.
- Let stand 10 minutes.
- Meanwhile, place peppers and remaining 1/2 cup dressing in blender or food processor container; cover. Blend well.
- Cut meatloaf and serve with sauce on top.
Nutrition Facts : Calories 508.7, Fat 31.4, SaturatedFat 10.3, Cholesterol 184.7, Sodium 1787.8, Carbohydrate 17.1, Fiber 3.5, Sugar 4.4, Protein 40.1
RED PEPPER TURKEY MEATLOAF
A very nice, soft meatloaf. Originally an Ellie Krieger recipe. I have made this with both the turkey and the beef and while I liked it both ways, I actually preferred the turkey. The sauce toppping is not sweet, which we very much liked, but if you are used to sweeter topping, sprinkle some brown sugar Splenda into the tomato sauce or use some ketchup instead (just squirting some over the top to taste).
Provided by HeatherFeather
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, stir together the oats and milk.
- Very thinly slice 1/4 of the onion into rings and set aside.
- Finely chop the remaining onion.
- In a large bowl combine the ground meat, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup,garlic powder, salt and a few grinds of pepper. Mix just until well combined.
- Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
- Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions (or if you prefer, squirt some ribbons of ketchup to taste over the top).
- Bake for about 1 hour or until no longer pink inside.
- Remove from the oven and let rest for 10 to 15 minutes before slicing (it will not be a very firm meatloaf); the height be very low and your slices will be in long rectangular strips.
Nutrition Facts : Calories 248.7, Fat 11.3, SaturatedFat 3.1, Cholesterol 142.8, Sodium 526.6, Carbohydrate 12.3, Fiber 1.6, Sugar 4.3, Protein 23.9
ROASTED RED PEPPER MEATLOAF
Recipe found on the Tasty Kitchen (Pioneer Woman Cooks) website. This is a really unique presentation and method to make meatloaf. The meatloaf mix is baked inside the peppers. The author of the recipe says that it's OK to omit the bread slices under the individual meatloaf/pepper rounds but says that the bread "gets so fantastically toasty and crunchy and becomes the PERFECT way to enjoy this meatloaf."
Provided by FeelinYummy
Categories Meatloaf
Time 45m
Yield 8 Individual Meatloaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 10 ingredients with your hands in a bowl.
- Divide the mixture into eighths and fill into the pepper rounds. Make sure you smoosh (yes, smoosh) them down to completely fill them.
- Top each pepper round with the ketchup mixture and place on top of a slice of bread.
- Set each bread/pepper on top of a baking sheet and bake for 35-40 minutes or until a meat thermometer reads 160 degrees.
- Cool for 10 minutes, serve and sigh with happiness.
Nutrition Facts : Calories 309.9, Fat 11.4, SaturatedFat 4.2, Cholesterol 63.9, Sodium 759.5, Carbohydrate 35.4, Fiber 2.7, Sugar 13.5, Protein 16.4
RED PEPPER MEAT LOAF
This recipe is a nice substitute for the usual beef meat loaf. It's plenty moist and so flavorful with the sweet red pepper. Leftovers are great for sandwiches the next day.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 6 ingredients. Crumble pork and turkey over mixture and mix well. Shape into a loaf and place in a greased 8-in. square baking dish. Drizzle with barbecue sauce. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 299 calories, Fat 18g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
TURKEY MEATLOAF
Steps:
- Preheat oven to 400°F.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
- Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
- Let meatloaf stand 5 minutes before serving.
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