FALL MEATLOAF
Provided by Katie Lee Biegel
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
- Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
- Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
- Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.
THANKSGIVING TURKEY MEATLOAF
Make and share this Thanksgiving Turkey Meatloaf recipe from Food.com.
Provided by Food.com
Categories Meatloaf
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- to make the meatloaf:.
- In a bowl, combine seasoned stuffing, milk, eggs; stir then add diced onions, diced celery, shredded carrots, chopped sage, rosemary, salt, and black pepper; then add ground turkey and mix.
- Form the shape of a turkey (its body, wings, legs) on a parchment-lined baking sheet.
- to make the sauce:.
- In a small bowl, combine the canned cranberries, ketchup, hot sauce, chopped rosemary and sage.
- Apply a thick coating of the sauce over the turkey-shaped meatloaf.
- Bake 375°F for 50 minutes.
- Garnish/decorate with anything Thanksgiving-like such as lemons, sage leaves, whole rosemary, fresh or frozen cranberries.
Nutrition Facts : Calories 342.3, Fat 16.2, SaturatedFat 4.6, Cholesterol 164.4, Sodium 564.1, Carbohydrate 10.2, Fiber 1.3, Sugar 6.3, Protein 39.7
TURKEY AND STUFFING MEATLOAF RECIPE BY TASTY
Here's what you need: unsalted butter, unseasoned stuffing mix, chicken stock, yellow onion, celery, carrot, kosher salt, freshly ground black pepper, McCormick® Rubbed Sage, ground turkey, large egg, jellied whole-berry cranberry sauce, ketchup, dijon mustard, kosher salt
Provided by McCormick
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
- Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4-5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes.
- While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
- Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
- Bake the turkey and stuffing loaf for 25 minutes.
- While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
- Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C).
- Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately.
- Enjoy!
Nutrition Facts : Calories 359 calories, Carbohydrate 31 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, Sugar 11 grams
JUST-LIKE-THANKSGIVING TURKEY MEAT LOAF
For a holiday meal any time of year, this tender turkey meat loaf is perfect. Complemented with a cranberry glaze, it's a mouthwatering dish.-Mollie Brown, Los Angeles, CA
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 303 calories, Fat 11g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 712mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 23g protein.
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.
TURKEY AND BEEF MEATLOAF WITH CRANBERRY GLAZE
Turkey and cranberries is a match made in heaven -- why wait for Thanksgiving to enjoy it? This healthy take on meatloaf pairs the two in an inspired way: Turkey lightens up the traditional ground beef base and antioxidant-rich cranberries are the centerpiece of a tangy glaze.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
- Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.
- Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined.
- Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes. Garnish with rosemary sprigs before serving.
Nutrition Facts : Calories 410 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 960 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 37 grams, Sugar 9 grams
TURKEY MEATLOAF
For a Thanksgiving dinner any time of the year, this tender and moist turkey meatloaf is perfect.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 5
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell pepper and garlic in oil 3 minutes, stirring occasionally. Cool.
- In large bowl, mix cheese, bread crumbs, Italian seasoning, 1 teaspoon ketchup, the salt, pepper, egg and onion mixture. Crumble turkey over mixture; stir just until blended. Pack mixture into loaf pan.
- Bake 35 minutes. In small bowl, mix 1/2 cup ketchup, the brown sugar and mustard. Spread over meatloaf. Bake 5 minutes longer or until meat thermometer inserted in center reads 160°F. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 250, Carbohydrate 17 g, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg
THANKSGIVING TURKEY MEAT LOAF
Ever crave those Thanksgiving flavors in the middle of summer? This meatloaf recipe has them ... even the cranberry! Recipe is from Taste of Home.
Provided by Pinay0618
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine stuffing cubes and milk. Let stand for 10 minutes; break up stuffing cubes with a fork. Stir in the egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
- Bake, uncovered, at 375° for 25 minutes; drain if necessary. Combine the cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.
Nutrition Facts : Calories 320.5, Fat 14, SaturatedFat 3.9, Cholesterol 127.7, Sodium 746.7, Carbohydrate 25.2, Fiber 2.1, Sugar 15.2, Protein 23.3
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