Turkey Poblano Bbq Meatloaf Food

TURKEY MEATLOAF WITH BBQ GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• In a small skillet over medium-low heat, add 2 teaspoons of the oil and heat until shimmering, about 2 minutes. Add the onion and cook until softened and brown, about 10 minutes. Add the parsley and cook another 1 to 2 minutes. Remove the mixture and set aside to cool. Add the remaining teaspoon of oil to the same skillet. Add the carrots and cook until softened, about 5 minutes.
• Place the ground turkey, breadcrumbs, ketchup, egg, the onion mixture, 1 teaspoon salt and some pepper in a food processor and pulse until fully combined. Transfer to a large bowl and add the carrots. Mix until combined. Form into a loaf and transfer to a casserole dish or baking sheet. Using a pastry brush, spread the BBQ Glaze over the top. Drape the bacon over the loaf in a crisscross pattern, tucking the ends underneath. Brush more glaze over the bacon layer. Bake until firm and cooked through, 55 to 60 minutes. Let rest for 5 minutes before serving.
• Stir together the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and set aside.

INCREDIBLY CHEESY TURKEY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
• Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).

BACON-WRAPPED BUFFALO MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-heat. Cook and stir chopped bacon in hot butter until almost crisp, 5 to 10 minutes.
• Pulse onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until finely chopped. Add vegetable mixture and rosemary to bacon in the skillet; cook and stir until vegetables soften and sweeten, about 5 minutes.
• Mix vegetable mixture, bread crumbs, and milk together in a bowl. Let cool to room temperature. Stir egg, salt, Worcestershire sauce, black pepper, and cayenne pepper into vegetable mixture. Add buffalo meat to vegetable mixture and mix with your hands until well-blended.
• Turn meat mixture out into prepared baking dish and shape into a 9x5x3-inch meatloaf. Lay bacon strips crosswise over the top of the meatloaf, tucking in ends of bacon under the loaf.
• Whisk rice vinegar, brown sugar, and mustard together in a bowl until glaze is smooth.
• Bake meatloaf in the preheated oven for 30 minutes. Brush glaze over loaf 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 155 degrees F (68 degrees C). Cool for 10 minutes before slicing.

MEATLOAF WITH POBLANOS

Steps:

• * Bread: put a piece of bread in a dish with some milk, the amount of milk the bread can absorb in one hour is enough(I think bread will absorb all it will in about 5 minutes!). Grind the bread in a blender adding the amount of milk it needed for to mix.
• Poblanos: peel and devein the poblanos as usual, fry it in a little amount of vegetable oil.
• Hard boiled eggs: cut the eggs in a cube pieces.
• Meat: Mix the bread with the meat, spices, 1 egg and salt. Divide in two parts, put in a mold one part, then put the slices of poblano, the nuts and hard eggs, cover with the other half of the meat.
• Cook in the oven at 350F for 1 hour.

TURKEY-POBLANO BBQ MEATLOAF

Steps:

• Heat oven to 375°F.
• Mix first 7 ingredients and 1/4 cup barbecue sauce in large bowl.
• Shape into loaf in 13x9-inch baking dish.
• Top with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

TURKEY AND POBLANO RED EYE STEW

Steps:

• Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
• Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
• Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken.
• Serve the stew in shallow bowls.
• Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
• Preheat the oven to 325 degrees F.
• Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

TURKEY BBQ MEATLOAF WITH CHEESY MASHED POTATOES

Steps:

• Heat oven to 350ºF.
• Mix turkey, stuffing mix, water, onions, chiles, egg and 1/4 cup barbecue sauce just until blended; press into 12 muffin cups sprayed with cooking spray.
• Bake 25 to 30 min. or until done (165ºF), brushing with remaining barbecue sauce for the last 5 min.
• Meanwhile, cook potatoes in boiling water in large saucepan 15 min. or until tender; drain. Return potatoes to pan. Add cream cheese, butter and milk; mash until potatoes are smooth and ingredients are well blended. Stir in shredded cheese and chives.
• Serve meatloaves topped with potatoes.

POBLANO STUFFED MEATLOAF

Steps:

• Heat oven to 350°F
• Combine ground beef, onion, bread crumbs, egg, chipotle pepper, salt and black pepper in large bowl, mixing lightly but thoroughly.
• Divide beef mixture in half. Shape each half into 8 x 4-inch loaf. Place 1 loaf on rack in broiler pan. Arrange half of the poblano pepper strips lengthwise over loaf, leaving 1/4-inch border around edge. Sprinkle cheese over peppers; top with.
• remaining peppers. Place remaining loaf on top; press edges of loaves together to seal, reshaping loaf if necessary.
• Brush adobo sauce over top and sides of meatloaf.
• Bake in 350°F oven 1 hour and 10 minutes to 1 hour and 20 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.
• Let stand 10 minutes. Cut into slices.