Turkey And Stuffing Meatloaf Recipe By Tasty Food

MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
• Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
• Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
• Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
• Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
• Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
• When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
• Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
• Enjoy!

JUST-LIKE-THANKSGIVING TURKEY MEAT LOAF

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.

TURKEY MEATLOAF

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.

TURKEY AND STUFFING MEATLOAF

Steps:

• Preheat oven to 400F
• In a large bowl, add apples and lemon juice, and toss together
• Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper
• In a medium-size bowl, add the stock and the stuffing
• Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey
• Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf
• Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour
• Serve topped with Cider Gravy and Sour Cream and Onion Mashed Potatoes alongside

UNBELIEVABLY MOIST TURKEY MEATLOAF

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.

THANKSGIVING TURKEY MEATLOAF

Steps:

• to make the meatloaf:.
• In a bowl, combine seasoned stuffing, milk, eggs; stir then add diced onions, diced celery, shredded carrots, chopped sage, rosemary, salt, and black pepper; then add ground turkey and mix.
• Form the shape of a turkey (its body, wings, legs) on a parchment-lined baking sheet.
• to make the sauce:.
• In a small bowl, combine the canned cranberries, ketchup, hot sauce, chopped rosemary and sage.
• Apply a thick coating of the sauce over the turkey-shaped meatloaf.
• Bake 375°F for 50 minutes.
• Garnish/decorate with anything Thanksgiving-like such as lemons, sage leaves, whole rosemary, fresh or frozen cranberries.

TURKEY MEATLOAF

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment or spray with cooking spray.
• In a medium skillet over medium-low heat, cook the onions, olive oil, salt, pepper and thyme until translucent (about 10 minutes). Add Worcestershire sauce, chicken broth, and tomato paste. Mix well, and cool to room temperature.
• In a large bowl, gently combine ground turkey, dry stuffing mix, eggs and onion mixture. Shape into a rectangular loaf on prepared baking sheet. Spread ketchup over top.
• Bake for 60-70 minutes, or until the internal temperature of the meatloaf reaches 160 degrees. Tip: to prevent the top from cracking, place a pan of hot water in the oven under the meatloaf.
• Slice and serve!

TURKEY MEATLOAF

Steps:

• Preheat oven to 350F.
• Dump ground turkey, stuffing mix, eggs, salt, pepper, ground sage and 1/4 cup of the cranberry sauce into a large mixing bowl.
• Use your hands to combine all of the ingredients thoroughly.
• Line a loaf pan with aluminum foil and spray it with cooking spray.
• Dump the meat mixture into the loaf pan and press it out evenly.
• Pour the remaining cup of cranberry sauce on top of the meat and spread it out evenly.
• Place the loaf pan in the oven and bake until the meatloaf reaches an internal temperature of 165F. 50-55 minutes.
• Allow the meatloaf to rest in the pan for a few minutes after removing it from the oven.
• Use the aluminum foil to lift the meatloaf out of the pan and then slice it.
• Serve and enjoy!

TURKEY AND STUFFING MEATLOAF

Steps:

• In a large bowl mix the turkey with the seasoning mix, oil, 1/4 cup of gravy, and stuffing mix.
• Spray a loaf pan with cooking spray and put the meat into the pay making sure to press it down.
• Cover with Foil and cook for 60 minutes at 375 degrees.
• After 60 minutes, remove from the oven and uncover. using a the handle of a wooden spoon poke holes in the meatloaf about 1 inch apart.
• Pour the remaining gravy over the meatloaf and put back in the oven (uncovered) for 10 minutes.
• Remove from the oven and allow to rest for 10 minutes.
• Slice and serve.

TURKEY STUFFING MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, add 3 cups of the stuffing mix and stir in two cups of the stock. Let sit to soak up the liquid and soften.
• In a medium saute pan over medium heat, add butter to melt. Once melted, add onion, celery, garlic and poultry seasoning. Cook until the vegetables are starting to get soft. Set aside to cool.
• Pour the remaining cup of stuffing mix in a food processor and process to crumbs. Set this aside.
• Add the eggs, ground turkey, salt and pepper to the bowl with the three cups of stuffing mix and gently combine
• Add the now-cooled celery and onions along with the cup of ground stuffing mix to the bowl and stir in to combine.
• In a small saute pan in some melted butter, fry up a small piece of the meatloaf to sample a taste. Adjust the seasonings as needed.
• Line a medium sheet tray with parchment and spray with pan spray.
• Scrape the meatloaf mixture into the center of the prepared sheet tray. Fill a bowl with water and using wet hands, form the meatloaf into a log, wetting hands often to shape and smooth top and sides. This will also help keep it from cracking.
• Bake for 55-60 minutes to an internal temperature of 155 degrees F. (It's best to use a probe thermometer connected to a device that will alarm at 155 degrees F). If you use an instant read thermometer instead, as soon as you withdraw the probe, insert a fat toothpick into the hole to stop the juices from leaking out. (Leave the hole plugged for 15 minutes after the meatloaf comes out of the oven.)
• Once the internal temperature reaches 155 degrees F, remove the meatloaf from the oven, tent with foil and let rest 15 minutes before slicing.
• While the meatloaf is cooking, make the gravy by heating the two remaining cups of stock in a medium sauce pan.
• In a small saute pan, melt the butter over medium low and add the flour. Cook for 2-3 minutes until raw flour smell is gone.
• Slowly add this mixture to the hot stock while whisking until you reach your desired thickness.
• Add the Kitchen Bouquet and cook on low for a few minutes. Taste for seasoning and add salt and pepper if needed.
• To serve, place a thick slice of meatloaf on a serving dish, cover with hot gravy and serve cranberry sauce on the side.

EASIEST TURKEY LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 5 3/4x11-inch loaf pan.
• In a bowl, mix the stuffing mix with hot water, and let the mixture stand for 2 minutes to plump up the bread crumbs. In another bowl, mix the ground turkey with beaten eggs, salt, and black pepper. Mix into the stuffing until thoroughly combined. Spoon the loaf mixture into the prepared pan.
• 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 160 degrees F (70 degrees C). Let stand 10 minutes before serving.

TURKEY MEATLOAF

Steps:

• Heat the oil in a medium pan over medium heat. Saute the onion and red pepper together until soft. Add the minced garlic and cook for one minute. Set the mixture aside to cool.
• Heat your oven to 350 degrees F. Place the ground turkey in a medium bowl. Add the cooled onion and pepper mixture and all the other ingredients to the bowl.
• Using your clean hands, squeeze the ingredients together through your fingers until combined. Don't overdo it, or the meatloaf will be too dense.
• Place the mixture in a loaf pan. You can spread additional ketchup on top, if you prefer.
• Cook for approximately one hour, until the top of the meatloaf is nicely browned. I like to cook my meatloaf until the internal temperature is 175-180 degrees F.
• Let the meatloaf rest for about ten minutes before slicing.

TURKEY AND STUFFING MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
• Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4-5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
• While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
• Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
• Bake the turkey and stuffing loaf for 25 minutes.
• While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
• Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
• Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
• Enjoy!

TASTY TURKEY MEATLOAF

Steps:

• Preheat the oven to 375 degrees.
• Place the turkey in a large mixing bowl. Place a cheese grater over the bowl and grate the onion so that the onion juice gets into the meat. Fluff the turkey meat with a fork (this keeps the meat from getting too mushy), then add the bread crumbs.
• Add remaining ingredients into a small separate bowl and mix them them together to create a sauce, this insures even ingredient distribution. Pour the sauce mixture over the meat and mix with either a fork or your hands gently until just combined. Even the meat mixture out in the bowl and use your fork or finger to divide it into four equal sections.
• Scoop out each section and use hand to form an oval shaped mound, like a slightly flattened meat ball. Place each section on a foil-lined baking sheet (foil makes for easy clean up!).
• Bake loaves on the middle rack at 375 degrees for 25 minutes, or until internal temperature is 165 degrees farenheit. Makes four servings.

CORNBREAD STUFFED MEATLOAF

Steps:

• Preheat oven to 275 to 300ºF.
• Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350ºF.
• In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.
• In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.
• In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.
• In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.
• Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145ºF. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

TURKEY AND STUFFING MEATLOAF

Steps:

• First prepare the stuffing by mixing together the stuffing mix and the broth in a large bowl or measuring cup. Allow to bread to absorb the broth, about 2-3 minutes.
• Peel and chop the apples, and onions. Add about 1 tablespoon of lemon juice to the apples to prevent browning. Dice the celery into pieces as well.
• Add the ground turkey and egg and mix together. Add the vegetables along with the poultry seasoning, salt and pepper to taste. Add the wet stuffing mix and add. With your hands or a large spoon, mix all together.
• Line a baking sheet with parchment paper. Lay the meat mixture onto the baking sheet into a large log. Drizzle on the top of the meat some olive oil.
• Bake at 400 Degrees for 1 hour or until the meat is cooked through. Wait for about 10-15 minutes and enjoy!