THE BEST TURKEY MEATLOAF
A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It's the best turkey meatloaf you'll find!
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
- Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
- Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and 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.
TURKEY MEATLOAF, TURKISH STYLE
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
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
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.
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