Turkey Eggplant Meatloaf Recipe 55 Food

TURKEY EGGPLANT CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cut the eggplant widthwise (into rounds) about 1/4-1/3 inch thick. Brush, rub or spray a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 10-15 minutes, or until eggplant is hot and starting to cook down. Remove from oven.
• Meanwhile, heat ½ Tablespoon olive oil in large sauté pan. Once hot, add garlic and cook until fragrant, about 2 minutes. Add ground turkey into the pan, season with salt, pepper and Italian seasoning. Cook, breaking turkey apart until turkey is cooked through and no longer pink, about 10 minutes. Add sauce to the pan and combine. Remove from heat.
• Spray a 9 x 13 baking dish with cooking spray. Spread a little of the turkey sauce into the bottom of the pan and then add a layer of eggplant. Top with half the turkey sauce mixture. Add another layer of eggplant, top with the remaining turkey sauce mixture. Sprinkle on the mozzarella cheese.
• Bake eggplant dish uncovered for 15-20 minutes. Cheese should be melted and bubbly. Remove from oven, let rest for 5 minutes and serve
• Serve with grated parmesan and toasted bread.

THE BEST TURKEY MEATLOAF

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
• Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
• Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

EGGPLANT PARMESAN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
• For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
• Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
• Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

THURSDAY TURKEY MEAT LOAF

Steps:

• Preheat the oven to 400 degrees F.
• Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, ketchup, parsley, oregano, breadcrumbs, salt and pepper. Mix well with your hands. Shape into an 8-inch-by-5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted into the center of the loaf reads 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.

TURKEY MEATLOAF

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.

TURKEY AND EGGPLANT CURRY

Steps:

• Heat a large pan and add cooking spray. Add onion, garlic, chilies. Cook for 2 minutes. Sprinkle in all spices and cook for additional 2 minutes.
• Add eggplant and turkey. Cook for 5 minutes, or until turkey is browned. Add carrots and red pepper, stir. Pour in the chicken stock.
• Bring to a boil, cover and simmer for 20-25 minutes, until turkey is tender.
• Sprinkle with chopped cilantro and serve.

TURKEY EGGPLANT CASSEROLE

Steps:

• In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey).
• Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
• Transfer to a sprayed 9x13 pan.
• Sprinkle bread crumbs on top.
• Cover with foil.
• Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top).

BAKED EGGPLANT PARMESAN WITH TURKEY MEAT, SOY MOZZARELLA CHEESE

Steps:

• Preheat oven to 350°F.
• In pie plate, combine eggs and 1 TBSP water. In another pie plate, place bread crumbs. Dip eggplant in egg mixture coating well. Dip into bread crumbs. Place on greased (I use olive oil spray) baking sheet. Bake eggplant for 20 minutes, turn once.
• In large skillet w/ olive oil, saute onion, garlic, and turkey meat for about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Bring to boil. Stir with wooden spoon.
• Reduce heat, simmer, covered and stirring occasionally for 45 minutes.
• Arrange half of eggplant slices in bottom of baking dish.
• Cover bottom of baking dish with some of the sauce. Arrange the eggplant so it covers bottom of baking dish. Sprinkle cheese and pour sauce so it covers a thin layer over eggplant. Arrange the rest of the eggplant and repeat those steps. The top layer should be the mozzarella cheese.
• Bake, uncovered 25 minutes.

TURKEY MEATLOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8-10 mins until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, and stir until combined. Set aside to cool.
• Put the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well. Mix everything to combine, then shape into a rectangular loaf and place in a large roasting tin. Spread 2 tbsp barbecue sauce over the meatloaf and bake for 30 mins.
• Meanwhile, drain 1 can of beans only, then pour both cans into a large bowl. Add the remaining barbecue sauce and tomato purée. Season and set aside.
• When the meatloaf has had its initial cooking time, scatter the beans around the outside and bake for 15 mins more until the meatloaf is cooked through and the beans are piping hot. Scatter over the parsley and serve the meatloaf in slices.

17 DAY DIET : TURKEY EGGPLANT PARMESAN

Steps:

• 1. Position a rack in the center of the oven and preheat to 350°F Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes.
• 2. Meanwhile, spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey, breaking it up with a spoon. Cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. Pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. Remove the pot from the heat.
• 3. Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving.

TURKEY & EGGPLANT MEATLOAF RECIPE - (5/5)

Steps:

• WET TOWEL AND SPRINKLE BREAD CRUMBS ON TOWEL. FLATTEN MIXTURE WITH ONIONS AND MOZZARELLA CHEESE WELL. BAKE 350 FOR 1 ½ HOURS JUST BEFORE MEAT LOAF IS DONE. TOP WITH TOMATO SAUCE.

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 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.