Turkey Tikka Masala Meatloaf Recipes

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TURKEY TIKKA MASALA



Turkey Tikka Masala image

This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.

Provided by Samin Nosrat

Categories     curries, main course

Time 2h

Yield 6 servings

Number Of Ingredients 27

2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving

Steps:

  • Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
  • Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
  • Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
  • Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
  • In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
  • Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
  • To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

TURKEY TIKKA MASALA



Turkey Tikka Masala image

Provided by Alton Brown

Categories     main-dish

Time 4h25m

Yield 6 servings

Number Of Ingredients 21

3 teaspoons coriander seed
3 teaspoons black peppercorns
1 1/2 teaspoons cumin seed
3/4 teaspoon brown mustard seed
4 cloves
One 4-inch cinnamon stick
7 green cardamom pods
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes
1 cup plain whole-milk yogurt (not Greek-style)
1 tablespoon kosher salt, divided
2 turkey thighs, boned and skinned
1/4 cup canola oil, plus more for brushing the grill pan
1 large onion, diced
2 tablespoons freshly grated ginger
4 garlic cloves, grated
2 fresh red chiles, thinly sliced
One 28-ounce can whole peeled tomatoes, drained and diced
One 13.5-ounce can coconut milk
2 tablespoons fresh lime juice
Fresh mint and cilantro, for garnishing

Steps:

  • Toast the coriander, black peppercorns, cumin, brown mustard, cloves and cinnamon stick in a dry cast-iron skillet until fragrant, about 3 minutes (see Cook's Note). Grind the toasted spices along with the cardamom pods, nutmeg and red pepper flakes in a spice grinder until fine, about 1 minute.
  • Transfer roughly two-thirds of the spice mixture (about 2 tablespoons plus 2 1/2 teaspoons), the yogurt, 1 teaspoon of the salt and the turkey thighs to a 1-gallon zip-top bag. Seal the bag, squish to fully coat the thighs and refrigerate for 1 to 3 hours.
  • Place a 12-inch saute pan over medium-high heat for 2 minutes. Add the canola oil and when shimmering, add the onion and the remaining 2 teaspoons of salt. Cook, stirring occasionally, until the onion begins to brown around the edges, about 8 minutes.
  • Reduce the heat to low and stir in the ginger, garlic and chiles. Continue to cook, stirring occasionally, until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and the tomatoes and cook until reduced and darkened in color, 15 to 20 minutes, stirring every 5 minutes. Stir in the coconut milk and lime juice. Kill the heat and cover to keep warm.
  • Park a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, keeping as much yogurt on the meat as possible, and grill until the yogurt is well-charred, approximately 5 minutes per side. Remove the thighs from the heat and rest for 5 minutes before cutting into bite-sized pieces.
  • Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until cooked through, about 20 minutes, taking care to not let the sauce boil as the yogurt may curdle.
  • To serve, spoon over basmati or jasmine rice and garnish with fresh mint and cilantro.

TURKEY MEATLOAF



Turkey Meatloaf image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 small onions, 1 finely chopped and 1 cut into half-moon slices
3 tablespoons fresh parsley, chopped
1 1/2 pounds dark meat ground turkey
3/4 cup plus 3 tablespoons seasoned breadcrumbs
1 large egg
1/4 cup plus 3 tablespoons ketchup
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon freshly ground black pepper, plus more for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 1 tablespoon oil in a small skillet over medium-low heat until hot but not smoking. Add the chopped onion and saute until softened and brown, about 6 minutes. Add the parsley and cook for another minute. Set aside.
  • In a large mixing bowl, combine the turkey with the breadcrumbs, egg, 1/4 cup of the ketchup, cooked onion mixture, salt and pepper. Mix until fully combined. Form into a loaf and transfer to a 9-by-5-inch loaf pan. Using a pastry brush or the back of a spoon, brush the remaining 3 tablespoons of ketchup over the loaf.
  • Evenly scatter the sliced onions over the loaf, drizzle with the remaining tablespoon of oil and sprinkle with salt and pepper. Bake until the meatloaf is cooked through, 55 to 60 minutes.

BEST TURKEY MEATLOAF



Best Turkey Meatloaf image

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

1 ½ pounds ground turkey
¾ cup crushed buttery round crackers
½ cup milk
1 small onion, chopped
1 egg
1 ½ teaspoons salt
2 cloves garlic, minced
¼ teaspoon ground black pepper
½ cup ketchup
¼ cup brown sugar
1 tablespoon Worcestershire sauce

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 TIKKA MASALA MEATLOAF



Turkey Tikka Masala Meatloaf image

Make and share this Turkey Tikka Masala Meatloaf recipe from Food.com.

Provided by Christines Yellow K

Categories     Meatloaf

Time 1h25m

Yield 1 Loaf, 4-6 serving(s)

Number Of Ingredients 6

1 lb lean ground turkey
1 egg
1/2 large onion, chopped
2 garlic cloves, minced
1/2 cup plain breadcrumbs
1/2 cup tikka masala (A prepared sauce, I used Sharwood's)

Steps:

  • Preheat oven to 350 degrees.
  • Sautee onions over medium heat until caramelized.
  • Allow onions to cool and combine with all other ingredients in a large bowl.
  • Using your hands, mix ingredients together.
  • Spray baking sheet with cooking spray.
  • Transfer mixture to large baking sheet and shape into loaf.
  • Bake for one hour or until internal temperature reaches 170 degrees.

Nutrition Facts : Calories 248.8, Fat 10.6, SaturatedFat 2.9, Cholesterol 124.8, Sodium 183.3, Carbohydrate 12.1, Fiber 1, Sugar 1.7, Protein 26

TROPICAL TURKEY MEAT LOAF



Tropical Turkey Meat Loaf image

I modified another recipe to come up with this wonderful moist, tender meat loaf. The pineapple-jalapeno picante is a sweet and tangy topping. -Frances Page, Ontario, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings (2/3 cup sauce).

Number Of Ingredients 15

1/2 cup egg substitute
1 can (8 ounces) unsweetened crushed pineapple, undrained, divided
3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1 cup dry bread crumbs
1-1/2 pounds lean ground turkey
1 tablespoon finely chopped onion
1 green onion, finely chopped
2 teaspoons finely chopped jalapeno pepper
1 teaspoon honey
1 teaspoon lime juice
Pinch pepper

Steps:

  • In a bowl, combine egg substitute, 1/3 cup pineapple and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8x4-in. loaf pan coated with cooking spray. Top with 1 tablespoon pineapple. Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 165°. , Let stand 5 minutes before serving. Meanwhile, in a small bowl, combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve with the meat loaf.

Nutrition Facts : Calories 174 calories, Fat 2g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 387mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

MEXICAN TURKEY MEAT LOAF



Mexican Turkey Meat Loaf image

Here's a zesty, flavorful meat loaf you can really sink your teeth into! Pair this with black beans, rice, green salad with lime vinaigrette or any of your favorite Tex-Mex sides. -Kristen Miller, Glendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 1 loaf (6 servings)

Number Of Ingredients 19

2 slices white bread, torn into small pieces
1/3 cup 2% milk
1 pound lean ground turkey
1/2 pound fresh chorizo
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 large eggs, lightly beaten
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2/3 cup salsa, divided
Additional minced fresh cilantro
Hot cooked Spanish rice

Steps:

  • Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly., On an 18x7-in. piece of heavy-duty foil, shape meat mixture into a 10x6-in. oval loaf. Lifting with foil, transfer to a 6-qt. oval slow cooker. Press ends of foil up sides of slow cooker., Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Lifting with foil, drain fat into slow cooker before removing meat loaf to a platter; top with remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice.

Nutrition Facts : Calories 335 calories, Fat 20g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 1109mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

TURKEY TIKKA MASALA



Turkey tikka masala image

Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? This tasty turkey tikka masala is for you

Provided by Barney Desmazery

Categories     Dinner, Supper

Time 50m

Number Of Ingredients 17

sunflower oil
onion, finely chopped
3 garlic cloves, crushed or finely grated
thumb-sized piece of ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
1 tsp cumin seeds
1 tsp ground coriander
½ tsp paprika
½ tsp ground turmeric
½ tsp garam masala
1 tbsp tomato purée
400g can passata or chopped tomatoes
1 tbsp mango chutney
100ml double cream
2 tbsp natural yogurt (optional)
about 600g leftover roast turkey, cut into large chunks
chopped coriander, toasted flaked almonds, steamed rice and garlic naan breads, to serve

Steps:

  • Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.
  • Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.

Nutrition Facts : Calories 563 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium

TURKEY MEATLOAF, TURKISH STYLE



Turkey Meatloaf, Turkish Style image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15

5 tablespoons extra virgin olive oil
3/4 cup panko (Japanese bread crumbs)
3/4 cup walnuts
1/4 cup mint leaves, loosely packed
1/4 cup flat-leaf parsley, loosely packed
1/4 cup basil leaves, loosely packed
4 cloves garlic, peeled
1 1/3 cup chopped onion
1 medium-size green bell pepper, cored, seeded, chopped
2 pounds ground turkey
Salt
ground black pepper to taste
Plain yogurt, for serving
Pita breads, optional
cucumber slices, optional

Steps:

  • Heat oven to 375 degrees. Heat 2 tablespoons oil in a large skillet, add 2 tablespoons panko and sauté until panko is golden. Remove and reserve.
  • Place walnuts, mint, parsley and basil in a food processor. Pulse until all are finely chopped. Remove and reserve. Without washing processor, turn on and drop garlic in through feed tube and process until minced. Stop, place onion and green pepper in processor and pulse until finely chopped.
  • Add remaining oil to skillet and sauté garlic, onion and green pepper mixture over medium heat until soft but not brown. Remove from heat and stir in walnut mixture. Mix remaining panko with 1/2 cup water to soften and add. Place turkey in a large bowl, add contents of skillet and mix until well blended. Season with salt (at least 1 teaspoon) and pepper. Pack into a 9-by-5-by-3-inch loaf pan. Spread sautéed panko on top and bake 1 hour 20 minutes.
  • Serve hot or at room temperature, with yogurt on the side, or chill and serve cold, in pita with yogurt and cucumbers.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

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