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.
TURKEY MEATLOAF WITH ROASTED RED PEPPER SAUCE
Here's some turkey meatloaf! Don't turn your nose up, it was super moist and delicious. You would never guess that there was a pound of mushrooms in it.
Provided by Karen
Categories Main Course
Time 2h20m
Number Of Ingredients 21
Steps:
- First make the sauce. Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, on a lightly oiled foil-lined baking sheet and sprinkle lightly with salt. Add the foil-wrapped garlic and whole bell pepper to the pan and roast vegetables in middle of oven for 40 minutes to an hour. Start checking it around 40 minutes to make sure you don't burn your beautiful veggies!
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. At this point you can refrigerate the sauce for up to a week. Just stick it in the microwave when you need it.
- 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 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 for a few minutes.
- Preheat oven to 400 F.
- 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. Don't mix it too much or your meat will be tough.
- Form into a 9- by 5-inch oval loaf in a lightly oiled 9x13 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, 40-50 minutes.
- Let meatloaf stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 slice, Calories 273 kcal, Carbohydrate 27 g, Protein 30 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 80 mg, Sodium 715 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 3 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
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.
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.
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
TURKEY MEAT LOAF: ALMOST AS GOOD AS MOM'S USED TO BE
A wonderful meat loaf that is fairly easy to make. Pairs well with a variety of side dishes. This can be a meal in itself or can be served with mashed potatoes and biscuits. Surprisingly good cold!
Provided by Rachael McGuire Peterson
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h30m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce in a bowl.
- Place stewed tomatoes in a large bowl; crush tomatoes using a fork. Add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons Worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. Spoon meatloaf mixture into the prepared baking dish. Form into a loaf, leaving about 1/2 inch between loaf and sides of dish.
- Spoon half the tomato topping over the loaf.
- Bake in the preheated oven for 45 minutes. Spoon the remaining tomato topping over loaf and top with mozzarella cheese. Bake until no longer pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 293.8 calories, Carbohydrate 18.8 g, Cholesterol 117.8 mg, Fat 13.1 g, Fiber 2.5 g, Protein 27.2 g, SaturatedFat 3.5 g, Sodium 704.4 mg, Sugar 9 g
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
PEPPER TURKEY MEAT LOAF
I added red peppers, garlic salt, and a sweet-and-sour sauce to my Mom's basic ground-beef recipe. This turkey loaf is now a favorite at church potlucks. John Cotti-Diaz - Del Rio, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg, 1/2 cup tomato sauce, bread crumbs, onion, peppers, garlic powder, salt and pepper. Crumble turkey over mixture and mix well., In an 11x7-in. baking dish coated with cooking spray, pat turkey mixture into a 9x4-in. loaf. Bake, uncovered, at 350° for 30 minutes; drain if necessary. , Meanwhile, combine the soup, brown sugar, vinegar, ketchup, mustard and remaining tomato sauce. Pour 1/2 cup over meat loaf. Bake 20-30 minutes longer or until a thermometer reads 165° and juices run clear. Warm remaining sauce; serve with meat loaf. Freeze option: Cover and freeze unbaked meat loaf and remaining sauce in separate freezer containers for up to 3 months. Thaw in the refrigerator overnight. Bake as directed.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 125mg cholesterol, Sodium 736mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein.
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