Turk Eye Meatloaves With Bloody Sauce Recipes

Steps:

• Preheat the oven to 450˚ F. Combine the onion, chopped carrot and garlic in a food processor and pulse until finely chopped; transfer to a large bowl. Add the turkey, egg, panko, milk, 2 tablespoons hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands. Form into four 3/4-inch-thick oval patties on a rimmed baking sheet.
• Bake the patties until lightly browned, firm and a thermometer inserted into the centers registers 160˚ F, 20 to 25 minutes.
• Whisk the melted butter and remaining 1/3 cup hot sauce in a bowl. Brush the tops of the meatloaves with half of the sauce, then return to the oven until the sauce is baked in, about 4 minutes. Remove from the oven and brush with the remaining sauce.
• Transfer the meatloaves to plates. Toss the broccoli, grated carrots and celery with the blue cheese dressing; serve with the meatloaves.

Steps:

• Preheat oven to 350 degrees. In a large skillet, heat oil over low heat. Add onion, carrot, and bell pepper; cook, stirring frequently, until tender, about 10 minutes.
• Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce. Stir to combine. Cool completely.
• Add turkey, egg, and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Using your hands, mix to combine. Divide into four equal parts. Gently shape each into a 3-by-4-by-2-inch loaf; place on a rimmed baking sheet.
• Brush remaining 1/4 cup chili sauce over tops, dividing equally. Bake until meatloaves are cooked through, 35 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground turkey, oats, 1/2 chopped onion, pear applesauce, 3 tablespoons chili powder, egg, garlic, Italian seasoning, salt, and black pepper together in a bowl; press into an 8-inch square baking dish.
• Heat olive oil in a small saucepan over medium heat; cook and stir 2 tablespoons onion until softened and lightly browned, 5 to 10 minutes. Stir brown sugar, barbeque sauce, and 1 teaspoon chili powder into onion; cook over low heat until sauce is warm, about 5 minutes.
• Bake meatloaf in the preheated oven, occasionally brushing sauce over the top, until cooked through, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
• Grate the carrot and garlic on the small holes of a box grater into a large bowl. Add the ground turkey, breadcrumbs, parsley, thyme, paprika, eggs, scallions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined.
• Divide the mixture into 6 even portions and form each into a small loaf shape on the prepared baking sheet. Mix the chili sauce and brown sugar in a small bowl and brush over the loaves. Bake until just cooked through, 20 to 25 minutes.

Steps:

• Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO.
• For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.
• For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock.
• Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.
• For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste.
• Serve the meatloaves with the mashed sweet potatoes.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the leeks for 5 mins. Line the base of a 28 x 18cm baking tin with greaseproof paper.
• Mix the mince, thyme, two-thirds of the breadcrumbs, leeks and egg together with a little seasoning, then tip into the tin. Press the mixture firmly into the tin, then ruffle the surface with a fork. Mix the remaining breadcrumbs and bacon together and scatter over the top. Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.