Suzanne Somers Turkey Meatloaf Recipes

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.

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.

TURKEY AND VEGETABLE MEAT LOAF

Steps:

• In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.

SUZANNE SOMERS' TURKEY MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine all ingredients except the broth.
• Form meat into a loaf and place in a lightly greased loaf pan.
• Pour the broth over the top of the loaf and bake for 1 hour, basting periodically.
• When finished, cut into slices and spoon the juices from the bottom of the pan over the meat.

SUZANNE RAFER'S SELF-GRAVYING MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Place the meat in a large mixing bowl. Flatten it slightly. Beat the egg and the egg white in a small bowl. Add the garlic, bread crumbs and salt and stir to combine. Pour the egg mixture over the meat, then use your hands to knead the mixture until it is well blended. Form the meat into a loaf shape, about 8 by 4 by 2 1/2 inches.
• Heat the oil in a large heavy pot over medium heat. Add the meatloaf and brown for 3 to 4 minutes. Gently turn to brown the other side, an additional 3 to 4 minutes. Once browned, slide a spatula under the loaf to make sure it has not stuck to the bottom of the pan. If it has, loosen it and scrape up any bits of meat that are stuck.
• Pour the ketchup over the top and down the sides of the meatloaf. Pour the broth around the meatloaf and stir with a fork to combine with the ketchup. Add the pickling spices and place 1 bay leaf on each side of the loaf. Bring the broth to a boil. Cover the pot and place it in the oven. Bake until the meat loaf is firm, about one hour.
• Remove the meatloaf from the oven, remove the bay leaves and the spice bag, cool and refrigerate over night. About 40 minutes before serving, remove the meatloaf from the refrigerator, lift the layer of fat from the top of the gravy and place the pot, covered, over medium-low heat to warm, about 20 minutes. Add additional cold water if the gravy seems too skimpy. Serve in 1-inch slices with mashed potatoes.