Turkey Poblano Bbq Meatloaf Recipes

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BBQ TURKEY MEATLOAF



BBQ Turkey Meatloaf image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 26

1 tablespoon Neelys' BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

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



Turkey Meatloaf with BBQ Glaze image

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

⅔ cup ketchup
⅓ cup dark brown sugar, packed
1½ tablespoons apple cider vinegar
½ teaspoon Dijon mustard
1 tablespoon olive oil
1 medium yellow onion, minced
3 cloves garlic, minced
1¼ teaspoon salt
¾ teaspoon freshly ground black pepper
2 teaspoons paprika
1 teaspoon dried thyme
1½ tablespoons Worcestershire sauce
1½ tablespoons Dijon mustard
2 large eggs
2 pounds ground turkey (93/7)
¾ cup Italian seasoned breadcrumbs
A few springs chopped fresh parsley, for garnish (optional)

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-Poblano BBQ Meatloaf image

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

2 lb. ground turkey
1 small onion, chopped
1/4 cup chopped poblano chiles
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup water
2 eggs
2 Tbsp. apricot preserves
3/4 cup KRAFT Original or Thick & Spicy Barbecue Sauce, divided

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



Turkey Mole Poblano image

Provided by Tyler Florence

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 28

2 dried ancho chiles, stemmed and seeded
2 dried Anaheim chiles, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1/4 cup golden raisins
Hot water
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 lemon, juiced
2 turkey legs and thighs
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
Shaved radishes, for garnish
1 lime, juiced
Oaxacan Cheese, crumbled for garnish
Cooked white rice, for serving
Cilantro sprigs, for garnish

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



Sheet Pan Meatloaf image

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

1 pound ground beef
2 large eggs
¾ cup panko bread crumbs
¼ cup finely chopped onion
¼ cup BBQ sauce, divided
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
salt and freshly ground black pepper to taste
cooking spray

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



Poblano Stuffed Meatloaf image

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

1 1/2 lbs ground beef
2 large poblano peppers, roasted, peeled, seeded, cut into 1/2-inch thick strips
1 cup onion, finely chopped
1 cup soft breadcrumbs
1 large egg
1 large chipotle chile in adobo, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup monterey jack cheese, shredded (or Mexican cheese blend)
3 tablespoons adobo sauce

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



Turkey BBQ Meatloaf with Cheesy Mashed Potatoes image

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

1-1/2 lb. ground turkey
1-1/3 cups STOVE TOP Everyday Stuffing Mix for Chicken
1/2 cup water
1/4 cup chopped onions
1/4 cup chopped roasted poblano chiles
1 egg, beaten
1/4 cup plus 2 Tbsp. BULL'S-EYE Original Barbecue Sauce, divided
3/4 lb. red potatoes (about 2), peeled, cut into chunks
3 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. butter, softened
1 Tbsp. milk
1/3 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1 tsp. chopped fresh chives

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



Barbecue Turkey Meat Loaf image

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

2 large eggs, lightly beaten
1/2 cup barbecue sauce
1/3 cup 2% milk
2 tablespoons Worcestershire sauce
2 teaspoons prepared mustard
1-1/3 cups seasoned bread crumbs
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon rubbed sage
2 pounds extra-lean ground turkey
1 pound Italian turkey sausage links, casings removed
TOPPING:
1 cup barbecue sauce
1/2 cup packed brown sugar
2 teaspoons prepared mustard

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



BBQ Turkey Meatloaf image

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

vegetable oil cooking spray
2 medium Roma tomatoes, diced
1 large sweet onion, diced
1 large green bell pepper, diced
1 large carrot, grated
4 cloves garlic, minced
¼ cup extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoon poultry seasoning
2 teaspoons ground mustard
2 ½ pounds ground turkey
1 ½ cups bread crumbs
8 ounces low-fat pepper Jack cheese, shredded
2 large eggs, lightly beaten
1 cup barbeque sauce

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



Meatloaf With Poblanos image

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

2 lbs ground beef
4 poblano peppers
1/2 cup nuts
1 cup old bread, soaked in milk*
4 hard-boiled eggs
1 teaspoon black pepper
salt
1 egg
1 teaspoon ground oregano
1 teaspoon bay leaf powder
1 teaspoon paprika

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



Turkey Mole Poblano image

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

2 dried pasilla chiles
2 dried guajillo chilies
2 dried ancho chile peppers
1 dried cascabel chile
1 dried morita chile
3 large Roma tomatoes
¾ cup vegetable oil, divided
1 large white onion, diced
5 cloves garlic, crushed
4 whole cloves
½ teaspoon sesame seeds
¼ teaspoon coriander seeds
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup unsalted peanuts
⅓ cup chopped almonds
2 (6 inch) corn tortillas
¾ Mexican hot chocolate drink tablet (such as Nestle® Abuelita)
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ¼ cups turkey stock
1 cinnamon stick
2 pounds leftover turkey meat, or to taste

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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From divascancook.com


TURKEY CHEESE MEATLOAF RECIPE - THERESCIPES.INFO
Turkey Meatloaf - Melanie Makes trend melaniemakes.com. Jan 14, 20212 pounds 93/7 ground turkey 1/2 cup quick-cooking oats 1/2 cup dried bread crumbs 1 egg lightly beaten 1/2 cup ketchup 1/4 cup chopped parsley 1/4 cup grated Parmesan cheese 1 tablespoon dried oregano 3 tablespoon Worcestershire sauce 2 tablespoon soy sauce 2 teaspoon dried basil 1 teaspoon …
From therecipes.info


BACON TOPPED PETITE TURKEY MEATLOAF WITH BBQ SAUCE
2015-10-15 Instructions. Preheat the oven to 350°. Lightly spray the petite loaf pan with cooking spray. In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through. Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top ...
From skinnytaste.com


SMOKED MEATLOAF POBLANO OFFERS INTERESTING FLAVOR - SMOKER …
Simmer the poblano slices in a pan with the water, olive oil and salt for 5 minutes, or until slightly softened. Remove the slices from the pan, then add the ketchup, mixing it with the pepper-flavor-infused water and oil. Simmer the sauce for a few minutes and remove from heat. When done, remove the meatloaf, draining off any accumulated fat ...
From smoker-cooking.com


BBQ TURKEY MEATLOAF - PEANUT BUTTER FINGERS
2013-05-07 Preheat oven to 350 degrees. Combine all ingredients except for 2 tablespoons of BBQ sauce in a large bowl and stir until everything is thoroughly combined. Press mixture into a loaf pan sprayed with cooking spray. Top with remaining BBQ sauce. Bake for 45 – 55 minutes.
From pbfingers.com


TURKEY MEATLOAF RECIPE - COOKING CLASSY
2021-02-23 How to Make Turkey Meatloaf (Mixture and Shaping) Heat oven, prepare baking sheet: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray or line with parchment paper. Saute aromatics: Heat 1 Tbsp olive oil in a skillet over medium-high heat.
From cookingclassy.com


BBQ TURKEY MEATLOAF | RECIPE - PINTEREST.COM
Apr 1, 2013 - Get BBQ Turkey Meatloaf Recipe from Food Network. Apr 1, 2013 - Get BBQ Turkey Meatloaf Recipe from Food Network. Apr 1, 2013 - Get BBQ Turkey Meatloaf Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


GRILLED TURKEY MEATLOAF | JENNIE-O® RECIPES
In large bowl, combine turkey, onion, breadcrumbs, ⅓ cup chili sauce, egg and sage; mix well. On large plate, shape mixture into an 8 x 4-inch oval loaf about 1½-inches thick. Cover and chill 30 minutes or up to 8 hours. 2. Prepare grill. Using large spatulas, place loaf on oiled rack of grill over medium heat. Grill, covered, 12 minutes.
From jennieo.com


TURKEY-POBLANO BBQ MEATLOAF WITH CHEESY MASHE
A Recipe for Turkey-poblano Bbq Meatloaf With Cheesy Mashed Potatoes that contains Barbecue Sauce,Cream Cheese,Dijon mustard,Italian Dressing,Monterey . Skip to Content. Log In; Register; Pin It: RecipeBridge. Search form. Advanced Recipe Search. Turkey-poblano Bbq Meatloaf With Cheesy Mashed Potatoes. Login to Save Like. Ingredients. Corn Salsa. 1 gal. …
From recipebridge.com


MEATLOAF WITH POBLANOS RECIPE | RECIPELAND
Poblanos: peel and deveined 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 part of the meat.
From recipeland.com


BARBECUE TURKEY MEATLOAF | SOUTHERN BOY DISHES
2013-09-20 5. Form turkey mixture into a loaf on the baking sheet. Brush top of meatloaf with 1/2 cup barbecue sauce. 6. Bake meatloaf for 50 minute to an hour or until internal temperature reaches 160 degrees. 7. Brush top of meatloaf with additional barbecue sauce, slice, and serve immediately with a side of barbecue sauce. 3.1.
From southernboydishes.com


JENNIFER DANELLA'S TURKEY STUFFED POBLANO PEPPERS W/ LIME CREMA
Cut a slice off of the top of the poblano peppers lengthwise, then remove seeds and ribs. Rub peppers with oil, then salt and pepper. Rub peppers with oil, then salt and pepper. Cook on the grill for 10-15 minutes on the indirect flame.
From bearmountainbbq.com


RECIPE: GUAJILLO & BBQ-GLAZED TURKEY MEATLOAF WITH ROASTED …
For layers of bold flavor in this savory turkey meatloaf, we’re coating it just before baking with a blend of our spicy guajillo pepper sauce and sweet barbecue sauce, then reserving some to garnish the finished dish. It’s perfectly paired with a duo of roasted cauliflower and poblano pepper—topped with sweet piquante peppers for a bright, punchy finish.<br>10 green …
From blueapron.com


BBQ TURKEY MEATLOAF | RECIPE | BBQ TURKEY MEATLOAF, TURKEY …
Jan 26, 2014 - Get BBQ Turkey Meatloaf Recipe from Food Network. Jan 26, 2014 - Get BBQ Turkey Meatloaf Recipe from Food Network. Jan 26, 2014 - Get BBQ Turkey Meatloaf Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


GUAJILLO & BBQ-GLAZED TURKEY MEATLOAF RECIPE BY MADELINE BUIANO
2020-07-28 Roast 21 minutes. Leaving the oven on, remove from the oven. Meanwhile, roughly chop the piquante peppers. In a bowl, combine the pepitas and a pinch of the spice blend. Drizzle with olive oil and season with salt and pepper; stir to coat. In a separate bowl, combine the guajillo pepper sauce and barbecue sauce.
From thedailymeal.com


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