TURKEY PESTO MEATLOAF
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- In a food processor, combine the basil, almonds, lemon juice, parmesan cheese, garlic, and a pinch of salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency.
- Heat the other Tbs. of oil in a large sauté pan. Add the diced onion and sauté for 3-4 minutes, or until the onions soften and begin to brown. Add the minced garlic and sauté another 30 seconds, until fragrant. Season with a pinch of salt.
- In a large bowl, combine the ground turkey, most of the pesto (reserve about 1/4 cup), panko and the onion/garlic mixture. Using your bands, press and combine everything together until well incorporated. Make a loaf shape with your hands, either on a baking sheet or a loaf pan. Bake for 30 minutes, then remove from the oven and brush the remaining pesto over the top. Bake for 30 more minutes.
- In the meantime, simmer your favorite marinara (homemade or store-bought) and drizzle it over the meatloaf slices when serving.
- Serve with steamed lemon broccoli, extra lemon wedges and freshly grated parmesan. SO LIGHT! SO GOOD! Sorry to scream.
- Serves 4.
PALEO PESTO TURKEY MEATLOAF
This Pesto Turkey Meatloaf is the perfect healthy weeknight dinner. Using a homemade and dairy free pesto sauce, this Whole30® compliant dinner is a winner! Also reheats well and great for meal prep.
Provided by Ashley
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF and line a baking sheet with parchment paper, foil, or grease with oil. Set aside.
- Make the pesto: In a small food processor or blender, combine all ingredients and process until almost smooth (some nuts can remain in pieces). Using spatula, transfer 1/2 cup of the pesto to measuring cup. Set aside the rest.
- On medium-high heat, add oil to frying pan. Add diced onion and garlic, stirring for 3-4 minutes until fragrant. Transfer to large glass mixing bowl and cool for 5 minutes.
- Once onions and garlic have cooled, in same bowl combine turkey burger, egg, 1/2 pesto, almond meal, and salt. Use spatula wooden spoon to combine, then finishing with your hands.
- Transfer mixture to prepared baking sheet and shape into loaf. Bake meatloaf for 35-45 minutes, until internal temperature reaches 165F. Allow meatloaf to rest on pan for 15 minutes before transferring to serving dish. Top with another 1/4 cup of the pesto sauce (or as much as you want) slice, and serve.
Nutrition Facts : ServingSize 1/6, Calories 250 calories, Sugar 2, Sodium 221, Fat 18, SaturatedFat 4, UnsaturatedFat 12, Carbohydrate 5, Fiber 2, Protein 21, Cholesterol 88
TURKEY PESTO MEATLOAF
This Turkey Pesto Meatloaf has a little basil pesto added that really bumps up flavor!
Provided by Kalyn Denny
Categories Can Freeze
Time 1h50m
Number Of Ingredients 10
Steps:
- Take the turkey out of the fridge and let it come to room temperature while you prep the other ingredients.
- Preheat oven to 350F/180C.
- Spray a roasting pan with olive oil or nonstick spray (preferably a pan with some slits to let any extra fat drip out.)
- Heat the olive oil in a frying pan and saute the onion with medium-high heat until it's starting to slightly brown, about 7-8 minutes.
- Add the garlic, lower heat slightly, and saute about 2 minutes more.
- Using a bowl that's large enough to get both hands into it, combine the ground turkey, sauteed onion and garlic, pesto, Parmesan cheese, salt, and flaxseed meal.
- Use clean hands to mix the ingredients, just until they are combined.
- Form the mixture into a loaf shape and place on the roasting pan.
- I like to use a butter knife to make diagonal slits into the top of the meatloaf, but that's optional.
- Bake meatloaf for 40 minutes.
- While it bakes, stir together the marinara sauce and balsamic vinegar and after 40 minutes use a pastry brush to brush it onto the meatloaf, until it's completely covered with sauce.
- Continue to bake, brushing with more sauce a few more times if you have some left, until a meat thermometer (affiliate link) shows a temperature of 165F/75C. I cooked my meatloaf for a total time of one hour and twenty minutes before it got to that temperature.
- Serve hot.
Nutrition Facts : Calories 402 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 27 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 412 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
THE BEST TURKEY MEATLOAF
A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It's the best turkey meatloaf you'll find!
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
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.
TURKEY MEATLOAF
Try Ina Garten's Turkey Meatloaf recipe from Barefoot Contessa on Food Network for a leaner take on the American classic.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 12
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 PINWHEEL
Italian turkey meat loaf with a surprise spinach filling!
Provided by L. Hicks
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place a rack into a broiler pan.
- Mix together the ground turkey, bread crumbs, egg, 1 teaspoon of salt, and black pepper in a bowl; pat the mixture out onto the prepared baking sheet in a rectangle 10 by 14 inches.
- In a bowl, place the spinach, 3/4 cup of Italian cheese, 1 teaspoon Italian seasoning, garlic powder, and 1/4 teaspoon of salt. Lightly combine, and spread the spinach mixture over the meat, leaving a 3/4-inch margin. Pick up one edge of the parchment paper, and roll the edge over, starting with the short end. Continue to roll, pulling back the parchment paper as you go, until the meat is a firm roll. Press seam down, and lay the roll seam-side down into the rack over the roasting pan.
- Bake in the preheated oven until the roll is cooked through and the juices run clear, about 50 minutes. An instant-read thermometer, inserted into the center of the roll, should read 160 degrees F (70 degrees C).
- Pull the roasting pan from the oven, and spread roll with ketchup; sprinkle with 1/4 cup of Italian cheese blend and 1/2 teaspoon of Italian seasoning. Return to oven, and bake until the cheese has melted, about 10 more minutes.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 9.5 g, Cholesterol 138.8 mg, Fat 16.4 g, Fiber 2.1 g, Protein 31.9 g, SaturatedFat 6.6 g, Sodium 1043.4 mg, Sugar 2.8 g
BEST TURKEY MEATLOAF
After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
Provided by isabella104
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
- Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
- Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
- Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 296.3 calories, Carbohydrate 25.2 g, Cholesterol 84.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 880.8 mg, Sugar 12.7 g
PESTO MEAT LOAF
This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
TURKEY MEATLOAF
This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.
Provided by tootyflooty
Categories Poultry
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 10
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.
PESTO MEAT LOAF
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Put the pork in a mixing bowl. Add salt and pepper.
- Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
- Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
- Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 4 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams
RICOTTA AND PESTO MEATLOAF
For anyone who knows me, I am a pesto fanatic. I would put it in cereal if I could (well...maybe not). But I found this recipe a while back (can't remember where) and it is wonderful and full of flavor and incredibly easy to make! I'm not a huge meat loaf fan, but this I love!
Provided by Lingering_Dream
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Knead first 3 ingredients together and then mix in egg.
- Press into greased loaf pan.
- Spoon on several tablespoons of tomato sauce on top of meatloaf.
- Bake uncovered at 375 degrees for 1 hour and 10 minutes.
Nutrition Facts : Calories 449.3, Fat 28.3, SaturatedFat 12.4, Cholesterol 161.3, Sodium 449.2, Carbohydrate 17.2, Fiber 5.7, Sugar 6, Protein 32.7
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