Healthy Turkey Taco Meatloaf Recipes

TURKEY MEATLOAF

Steps:

• Preheat the oven to 350F.
• In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce.
• In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat.
• In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
• Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
• Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.

TACO TURKEY MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 10 ingredients. Add turkey; mix lightly but thoroughly. Shape into two 7-1/2 x 4-1/2-in. loaves. Place in a greased shallow baking pan., Bake 1 hour. Mix together topping ingredients; spread over loaves. Bake until a thermometer reads 165°, 10-15 minutes longer. Let stand 10 minutes before slicing., Freeze option: Bake meat loaves without sauce. Securely wrap and freeze cooled meat loaves in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves and place in a greased shallow baking pan. Prepare topping as directed; spread over meat loaves. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

MOM'S TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, 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. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
• Remove from the oven and let rest for 10 to 15 minutes before slicing.

HEALTHY TURKEY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Roll into a small loaf and place on a foil-lined baking sheet.
• Bake in the preheated oven for 25 minutes.

TACO TURKEY MEATLOAF

Steps:

• Mix together eggs, taco seasoning, black pepper, onion, garlic, tomato sauce, brown rice, bread crumbs and cheese.
• Add turkey and mix until thoroughly combined.
• Grease sheet pan with Pam
• Form two loaves of meat mixture on pan.
• Top each loaf with tomato sauce and cheese.
• Bake at 375 degrees for 1 1/4 hour or until meat thermometer registers 165 degrees.
• Let rest for 5 minutes before slicing.

HEALTHY TURKEY MEATLOAF

Steps:

• Preheat oven to 375°F.
• In a bowl, mix together turkey, egg whites, bread crumbs, milk, onion, carrots, 1 t Italian seasoning, cinnamon, salt and pepper. Press into loaf pan.
• Whisk together tomato paste, water and remaining Italian seasoning. Spoon on top of meatloaf.
• Bake for 50 minutes.

HEALTHY TURKISH MEATLOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 900g loaf tin with baking parchment and lightly oil it.
• Put the onion and aubergine in a large bowl with the rice, tomato purée, bouillon, dill, spices and lamb. Mix and squash together with your hands then add the egg and mix again. Tip the can of tomatoes into the base of the loaf tin then pack the mince mixture on top and press down lightly to compact it. Cover the tin with foil and bake in the oven for 1 hr 40 mins, taking off the foil for the last 15 mins.
• Once the meatloaf has been cooking for 1 hr, tip the peppers, courgettes and red onion into a roasting tin and toss with the oil. Roast in the oven with the meatloaf for 40 mins until the vegetables are tender and a little charred.
• Take the meatloaf and roasted veg from the oven, leave the loaf to settle for 5 mins, then tip out onto a platter or board, remove the baking parchment and scatter with dill if using. Toss the roasted veg with the vinegar, garlic and mint and serve them with the meat loaf.