Turkey And Stuffing Meatloaf Recipe By Tasty

MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
• Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
• Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
• Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
• Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
• Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
• When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
• Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
• Enjoy!

TURKEY STUFFING MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, add 3 cups of the stuffing mix and stir in two cups of the stock. Let sit to soak up the liquid and soften.
• In a medium saute pan over medium heat, add butter to melt. Once melted, add onion, celery, garlic and poultry seasoning. Cook until the vegetables are starting to get soft. Set aside to cool.
• Pour the remaining cup of stuffing mix in a food processor and process to crumbs. Set this aside.
• Add the eggs, ground turkey, salt and pepper to the bowl with the three cups of stuffing mix and gently combine
• Add the now-cooled celery and onions along with the cup of ground stuffing mix to the bowl and stir in to combine.
• In a small saute pan in some melted butter, fry up a small piece of the meatloaf to sample a taste. Adjust the seasonings as needed.
• Line a medium sheet tray with parchment and spray with pan spray.
• Scrape the meatloaf mixture into the center of the prepared sheet tray. Fill a bowl with water and using wet hands, form the meatloaf into a log, wetting hands often to shape and smooth top and sides. This will also help keep it from cracking.
• Bake for 55-60 minutes to an internal temperature of 155 degrees F. (It's best to use a probe thermometer connected to a device that will alarm at 155 degrees F). If you use an instant read thermometer instead, as soon as you withdraw the probe, insert a fat toothpick into the hole to stop the juices from leaking out. (Leave the hole plugged for 15 minutes after the meatloaf comes out of the oven.)
• Once the internal temperature reaches 155 degrees F, remove the meatloaf from the oven, tent with foil and let rest 15 minutes before slicing.
• While the meatloaf is cooking, make the gravy by heating the two remaining cups of stock in a medium sauce pan.
• In a small saute pan, melt the butter over medium low and add the flour. Cook for 2-3 minutes until raw flour smell is gone.
• Slowly add this mixture to the hot stock while whisking until you reach your desired thickness.
• Add the Kitchen Bouquet and cook on low for a few minutes. Taste for seasoning and add salt and pepper if needed.
• To serve, place a thick slice of meatloaf on a serving dish, cover with hot gravy and serve cranberry sauce on the side.

TURKEY AND STUFFING MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
• Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4-5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
• While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
• Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
• Bake the turkey and stuffing loaf for 25 minutes.
• While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
• Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
• Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
• Enjoy!

BEST TURKEY MEATLOAF

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).

JUST-LIKE-THANKSGIVING TURKEY MEAT LOAF

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.

TURKEY AND STUFFING MEATLOAF

Steps:

• First prepare the stuffing by mixing together the stuffing mix and the broth in a large bowl or measuring cup. Allow to bread to absorb the broth, about 2-3 minutes.
• Peel and chop the apples, and onions. Add about 1 tablespoon of lemon juice to the apples to prevent browning. Dice the celery into pieces as well.
• Add the ground turkey and egg and mix together. Add the vegetables along with the poultry seasoning, salt and pepper to taste. Add the wet stuffing mix and add. With your hands or a large spoon, mix all together.
• Line a baking sheet with parchment paper. Lay the meat mixture onto the baking sheet into a large log. Drizzle on the top of the meat some olive oil.
• Bake at 400 Degrees for 1 hour or until the meat is cooked through. Wait for about 10-15 minutes and enjoy!

EASY STOVE TOP STUFFING MEATLOAF

Steps:

• Mix first four ingredients in a large bowl.
• Pat into an 8 X 8 square pan.
• Spread a thin layer of ketchup on top.
• Bake at 350 for 1 hour.

SHEET PAN MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs, bread crumbs, onion, 2 tablespoons BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in large bowl and mix by hand.
• Line a sheet pan with foil and spray with cooking spray. Shape meatloaf mixture evenly into a rectangular shape.
• Bake in the preheated oven for 45 minutes. Brush with remaining BBQ sauce (or more as needed) and bake until internal temperature reaches 165 degrees C (73 degrees C), about 15 more minutes.
• Slice meatloaf and serve with extra BBQ sauce if desired.

STUFFED TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
• Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
• Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 35 minutes.
• In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
• Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.