BBQ TURKEY MEATLOAF
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.
- In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.
- Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.
- Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.
- Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
TURKEY MEATLOAF WITH BBQ GLAZE
Generously seasoned and topped with a BBQ glaze, this turkey meatloaf is full-flavored and satisfying. A family favorite!
Provided by Jennifer Segal
Categories Dinner
Time 1h15m
Yield 4-6
Number Of Ingredients 17
Steps:
- Set oven rack to middle position and preheat oven to 350°F. Line rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
- Make the BBQ glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
- Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
- In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
- Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
- Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.
Nutrition Facts : Calories 413, Fat 17g, Carbohydrate 33g, Protein 35g, SaturatedFat 4g, Sugar 20g, Fiber 2g, Sodium 1086mg, Cholesterol 166mg
TURKEY-POBLANO BBQ MEATLOAF
Turkey meatloaf goes hot, sweet and tangy when it's made with chopped poblano chiles, sweet apricot preserves and tangy bbq sauce.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix first 7 ingredients and 1/4 cup barbecue sauce in large bowl.
- Shape into loaf in 13x9-inch baking dish.
- Top with remaining barbecue sauce. Bake 1 hour or until done (160ºF).
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 660 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 14 g, Protein 27 g
TURKEY MOLE POBLANO
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
- Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.
- Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.
- Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with cilantro leaves.
- Perfect White Rice...
- 2:1 ratio of water to rice... for perfect rice every time.
SHEET PAN MEATLOAF
This meatloaf cooks in about 1 hour and has minimal cleanup required. It's perfect for a weeknight meal. Pair with three-ingredient macaroni and cheese, and a vegetable to round out this meal.
Provided by thedailygourmet
Categories Beef Meatloaf
Time 1h10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 20.4 g, Cholesterol 189.5 mg, Fat 33.3 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 13.2 g, Sodium 341.2 mg
POBLANO STUFFED MEATLOAF
This isn't your Grandma's meatloaf! With chipotle sauce adding spice and poblano pepper and cheese tucked inside, this meatloaf wakes up the dinner table.
Provided by Kelly
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Combine ground beef, onion, bread crumbs, egg, chipotle pepper, salt and black pepper in large bowl, mixing lightly but thoroughly.
- Divide beef mixture in half. Shape each half into 8 x 4-inch loaf. Place 1 loaf on rack in broiler pan. Arrange half of the poblano pepper strips lengthwise over loaf, leaving 1/4-inch border around edge. Sprinkle cheese over peppers; top with.
- remaining peppers. Place remaining loaf on top; press edges of loaves together to seal, reshaping loaf if necessary.
- Brush adobo sauce over top and sides of meatloaf.
- Bake in 350°F oven 1 hour and 10 minutes to 1 hour and 20 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.
- Let stand 10 minutes. Cut into slices.
Nutrition Facts : Calories 341.9, Fat 21.5, SaturatedFat 8.8, Cholesterol 120.7, Sodium 579.4, Carbohydrate 10.2, Fiber 2.1, Sugar 1.6, Protein 26.1
TURKEY BBQ MEATLOAF WITH CHEESY MASHED POTATOES
There's a lot going on here for just 30 minutes of prep-including a poblano chile-spiked turkey meatloaf, with BBQ sauce and cheesy mashed potatoes.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Mix turkey, stuffing mix, water, onions, chiles, egg and 1/4 cup barbecue sauce just until blended; press into 12 muffin cups sprayed with cooking spray.
- Bake 25 to 30 min. or until done (165ºF), brushing with remaining barbecue sauce for the last 5 min.
- Meanwhile, cook potatoes in boiling water in large saucepan 15 min. or until tender; drain. Return potatoes to pan. Add cream cheese, butter and milk; mash until potatoes are smooth and ingredients are well blended. Stir in shredded cheese and chives.
- Serve meatloaves topped with potatoes.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 590 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 9 g, Protein 29 g
BARBECUE TURKEY MEAT LOAF
I have no trouble getting my girls to lend a hand with this turkey loaf. And topping it with my husband's favorite barbecue sauce always gets him to clean his plate! -Robyn Young, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 loaves (8 servings each).
Number Of Ingredients 16
Steps:
- Combine the first 10 ingredients in a large bowl. Crumble ground turkey and sausage over mixture and mix well. Pat into two greased 9x5-in. loaf pans. Combine the topping ingredients in a small bowl; spread over tops. , Cover and freeze one meat loaf for up to 3 months. Bake the remaining loaf, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 165°. Let stand 10 minutes before slicing., To use frozen meat loaf: Bake frozen meat loaf as directed, increasing time to 1-1/4 to 1-1/2 hours.
Nutrition Facts :
BBQ TURKEY MEATLOAF
If you are searching for a deliciously moist turkey meatloaf then look no longer. This BBQ meatloaf is lower in fat but higher in flavor than a traditional beef meatloaf. The leftovers won't last long!
Provided by Joyce
Categories Turkey Meatloaf
Time 1h35m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Mix together tomatoes, onion, bell pepper, carrot, garlic, olive oil, Worcestershire sauce, poultry seasoning, and ground mustard in a bowl. Add ground turkey, bread crumbs, pepper Jack, and eggs; mix with your hands until well combined. Form into 2 meatloaves and place in the prepared baking pan. Top each loaf with barbecue sauce.
- Bake in the preheated oven until an instant-read thermometer reads at least 165 degrees F (74 degrees C), 50 minutes to 1 hour. Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 26.4 g, Cholesterol 142.8 mg, Fat 22 g, Fiber 1.9 g, Protein 29.6 g, SaturatedFat 6.7 g, Sodium 751.3 mg
MEATLOAF WITH POBLANOS
I found this for the World Tour. This woman has a lot of great recipes: Patricia Wriedt - Mexico City - [email protected] and I must give her the credit! I altered her recipe just enough to be easier to read. She says, "Here are all the recipes I have write in English. I think some of them are not in correct English but I think the people understand this. Saludos, Patricia. " I did some research & found that cashews & pecans are native to Mexico so I think they would be good choices for '1/2c nuts'.
Provided by Elmotoo
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- * Bread: put a piece of bread in a dish with some milk, the amount of milk the bread can absorb in one hour is enough(I think bread will absorb all it will in about 5 minutes!). Grind the bread in a blender adding the amount of milk it needed for to mix.
- Poblanos: peel and devein the poblanos as usual, fry it in a little amount of vegetable oil.
- Hard boiled eggs: cut the eggs in a cube pieces.
- Meat: Mix the bread with the meat, spices, 1 egg and salt. Divide in two parts, put in a mold one part, then put the slices of poblano, the nuts and hard eggs, cover with the other half of the meat.
- Cook in the oven at 350F for 1 hour.
Nutrition Facts : Calories 507.3, Fat 34.1, SaturatedFat 11.2, Cholesterol 279.4, Sodium 274.1, Carbohydrate 12.8, Fiber 4, Sugar 1.3, Protein 37.2
TURKEY MOLE POBLANO
Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.
Provided by Sherbear1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 2h10m
Yield 6
Number Of Ingredients 24
Steps:
- Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
- Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
- Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
- Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
- Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
- Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
- Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
- Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
- Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g
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