Turkey Couscous Meatloaves Recipes

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TURKEY COUSCOUS MEATLOAVES



Turkey Couscous Meatloaves image

A low calorie, high protein, lowfat, healthy option for dinner. This recipe was clipped from the Orlando Sentinel, adapted from one published in Redbook.

Provided by Epi Curious

Categories     Turkey Breasts

Time 50m

Yield 6 loaves, 6 serving(s)

Number Of Ingredients 12

3/4 cup low sodium chicken broth
1/2 cup whole wheat couscous
1 zucchini, fresh, coarsely grated
1/2 cup red onion, finely chopped
4 teaspoons rubbed sage, crumbled
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 1/4 lbs ground turkey breast
1 egg
1/4 cup light brown sugar
2 tablespoons tomato paste
3 slices reduced-sodium bacon, halved

Steps:

  • Heat oven to 400 degrees F. Boil broth; stir in couscous. Cover and remove from heat. let stand 5 minutes.
  • Transfer couscous to large bowl; fluff with fork. Stir in zucchini, onion, sage, salt and pepper. Add turkey and egg and mix to combine. Shape into 6 loaves, each about 1-1/2 inches thick.
  • Place on rimmed baking sheet lined with nonstick foil.
  • Mix sugar, mustard and tomato paste. brush most of mixture on loaves. Lay bacon piece diagonally over each loaf. Brush bacon with remaining mustard mixture. Bake 30-35 minmutes. Broil 1 minute to crisp the bacon.

Nutrition Facts : Calories 252.2, Fat 7.8, SaturatedFat 2.6, Cholesterol 109.8, Sodium 411.4, Carbohydrate 13.4, Fiber 1, Sugar 10.7, Protein 31.1

TURKEY COUSCOUS MEATLOAVES



TURKEY COUSCOUS MEATLOAVES image

Categories     turkey     Bake     Dinner

Yield 4 servings

Number Of Ingredients 13

3/4 cup of water
1/2 cup couscous
1 med (6oz) zucchini, grated
1/3 cup of red onion chopped finely
1/4 cup fresh sage leaves, finely chopped
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 lb ground turkey
1 lg egg
1/4 cup light brown sugar
2 Tbsp Dijon Mustard
2 tsp tomato paste
4 slices bacon

Steps:

  • 1. Bring water to a boil in a small saucepan. Stir in couscous, cover and remove from heat; let stand 5 minutes. Line baking sheet with nonstick foil. Heat oven to 425 degrees. 2. Transfer couscous to a large bowl and fluff with fork. Stir in Zucchini, onion, sage, salt and pepper. Add turkey and egg and mix well to combine. Shape into 4 oval meatloaves, each about 1 1/2 inches thick; transfer to prepared baking sheet. 3. in a small cup mix sugar, mustard, and tomato paste until blended and smooth. Brushthe mixture over the meatloaves. Lay bacon slice diagonally over each meatloaf and tuck ends under; brush bacon with remaining mustard glaze. Bake 30 min or until the mealoaves are cookied through. 4. Turn on broiler and place meatloaves under broiler to crisp bacon, about 1 minute.

MINI TURKEY MEATLOAVES



Mini Turkey Meatloaves image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 18 servings

Number Of Ingredients 10

Nonstick cooking spray, for the pan
1 1/2 cups regular oats
1 cup whole milk
2 1/2 pounds ground turkey
4 slices bacon, cut into very small bits
3 tablespoons finely minced fresh parsley, plus more for serving
1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup ketchup, plus more if needed

Steps:

  • Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
  • Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
  • Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
  • Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
  • Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side

MINI TURKEY MEAT LOAVES



Mini Turkey Meat Loaves image

These turkey loaves are tender, hearty and convenient. They're loaded with flavor-not to mention oats, turkey and veggies! Bake them ahead and top them with cheese before serving-or freeze them for later. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
1 large onion, finely chopped
1 small sweet red pepper, finely chopped
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 6 tablespoons spaghetti sauce, divided
3 tablespoons grated Parmesan cheese, divided
3 tablespoons quick-cooking oats
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey

Steps:

  • In a large bowl, combine the egg, onion, red pepper, 1/2 cup mozzarella cheese, 1/2 cup spaghetti sauce, 2 tablespoons Parmesan cheese, oats and seasonings. Crumble turkey over mixture and mix well. , Coat 6 jumbo muffin cups with cooking spray; fill with turkey mixture. Bake at 350° for 20 minutes; drain. , Top each loaf with 1 tablespoon spaghetti sauce, 2 teaspoons mozzarella cheese and 1/2 teaspoon Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165° and cheese is melted. Let stand for 5 minutes before removing from pan.

Nutrition Facts : Calories 210 calories, Fat 10g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic exchanges

MINI TURKEY MEATLOAVES



Mini Turkey Meatloaves image

These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h10m

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 red bell pepper, ribs and seeds removed, finely chopped
1 slice white sandwich bread
1/4 cup milk
1/4 cup plus 2 tablespoons tomato-based chili sauce
1 1/4 pounds ground turkey
1 large egg
1 teaspoon dried sage
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. In a large skillet, heat oil over low heat. Add onion, carrot, and bell pepper; cook, stirring frequently, until tender, about 10 minutes.
  • Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce. Stir to combine. Cool completely.
  • Add turkey, egg, and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Using your hands, mix to combine. Divide into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf; place on a rimmed baking sheet.
  • Brush remaining 1/4 cup chili sauce over tops, dividing equally. Bake until meatloaves are cooked through, 35 to 40 minutes.

Nutrition Facts : Calories 343 g, Fat 17 g, Fiber 2 g, Protein 28 g

TURKEY VEGGIE MEATLOAF CUPS



Turkey Veggie Meatloaf Cups image

This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!

Provided by Amy Holmberg

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 10

Number Of Ingredients 9

2 cups coarsely chopped zucchini
1 ½ cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
½ cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup barbecue sauce, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  • Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  • Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 13.6 g, Cholesterol 46.7 mg, Fat 1 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 244.4 mg, Sugar 5.3 g

TASTIEST TURKEY MEATLOAF



Tastiest Turkey Meatloaf image

Don't miss out on this comfort food classic, just because you are watching what you eat. Swapping turkey for beef lightens up the recipe, while yogurt adds moisture, so you can enjoy all the flavor you love in meatloaf, with less of the fat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 14

1 1/4 lb ground turkey breast
1 container (6 oz) Greek Fat Free plain yogurt
1/4 cup ketchup
3/4 cup Progresso™ Italian style bread crumbs
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon ground sage
1/4 teaspoon pepper
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 small onion, chopped
1 egg, slightly beaten
1/2 cup ketchup
1/2 teaspoon ground mustard
1 tablespoon packed brown sugar

Steps:

  • Heat oven to 375°F. In large bowl, mix meatloaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan, or shape into 9x5-inch loaf in ungreased 13x9-inch pan.
  • In small bowl, mix topping ingredients; spread over top.
  • Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 170°F. Let stand 5 minutes; drain. Remove from pan.

Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 100 mg, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 12 g, TransFat 0 g

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