TURKEY MEATLOAF
Try Ina Garten's Turkey Meatloaf recipe from Barefoot Contessa on Food Network for a leaner take on the American classic.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
- Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
EGGPLANT PARMESAN MEATLOAF
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
- For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
- Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
- Cut into 6 to 8 squares and serve with additional tomato-basil sauce.
TURKEY MEATLOAF
This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.
Provided by tootyflooty
Categories Poultry
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet.
- Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
- Place mixture in a large bowl to cool for 5 minutes.
- Combine turkey, bread crumbs, egg, 1/4 cup of the katchup, Worcestershire sauce, salt, and pepper with onion mixture.
- Press meatloaf into an 8x4-inch loaf pan.
- Spread remaining catsup on top.
- Bake in a 350 degree oven for 50-55 minutes.
- (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.
BEST TURKEY MEATLOAF
After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
Provided by isabella104
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
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).
Nutrition Facts : Calories 296.3 calories, Carbohydrate 25.2 g, Cholesterol 84.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 880.8 mg, Sugar 12.7 g
TURKEY MEATLOAF
Steps:
- Preheat oven to 400°F.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
- Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
- Let meatloaf stand 5 minutes before serving.
TASTIEST TURKEY MEATLOAF
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
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
BEST TURKEY MEATLOAF
Looking for a healthy version of everyone's favorite comfort food? Try this recipe for turkey meatloaf, which is delicious on its own or served in between bread for a sandwich. Panko breadcrumbs add texture and sage, parsley, and Dijon mustard add flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place panko and milk in a large bowl; stir until well combined. Let stand 5 minutes.
- Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup.
- Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare sandwiches.
SIMPLE TURKEY MEATLOAF
Everyone needs an easy turkey meatloaf recipe. Emeril shared his ketchup-topped version with Martha. It comes from his book, " Emeril 20-40-60."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with rack positioned in center of oven.
- Place turkey in a large bowl. Add onion, bell pepper, breadcrumbs, celery, egg, 1 tablespoon ketchup, garlic, Essence, salt, and pepper. Gently mix until ingredients are well combined. Transfer turkey mixture to a 1-pound loaf pan; form into a domed loaf shape.
- Place remaining ketchup in a small bowl; stir in hot sauce. Spoon ketchup mixture evenly over meatloaf, spreading with the back of a spoon.
- Bake until meatloaf is browned on top, cooked through, and an instant-read thermometer inserted in the center registers 165 degrees, 45 to 50 minutes.
- Remove pan from oven and let meatloaf stand 5 minutes before serving.
TURKEY MEATLOAF
This is a recipe that helps explain the Twitter-era term "humblebrag." I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. "This is remarkable," Ms. Ephron told me. I'm bragging about it still.
Provided by Sam Sifton
Categories dinner, times classics, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don't overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
- Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
- Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
- Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
- Transfer the meatloaf to a platter and let stand, tented with foil, for 10 to 20 minutes; its internal temperature will rise to 160 to 165. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams
TURKEY & EGGPLANT MEATLOAF RECIPE - (5/5)
Provided by á-6817
Number Of Ingredients 3
Steps:
- WET TOWEL AND SPRINKLE BREAD CRUMBS ON TOWEL. FLATTEN MIXTURE WITH ONIONS AND MOZZARELLA CHEESE WELL. BAKE 350 FOR 1 ½ HOURS JUST BEFORE MEAT LOAF IS DONE. TOP WITH TOMATO SAUCE.
TURKEY MEATLOAF
Provided by Molly O'Neill
Categories main course
Time 50m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray a baking sheet lightly with vegetable oil and set aside. Place all ingredients in a large bowl and use your hands to mix gently until well combined.
- Shape the turkey mixture into a loaf and place on the baking sheet. Bake until firm to the touch, about 40 minutes. Cut into slices and serve with mashed potatoes and mushroom gravy.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 2 grams, TransFat 0 grams
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