Turkey Bbq Meatloaf With Roasted Corn Salsa Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
• Form the mixture into a loaf shape and place into the prepared baking dish.
• Pour half the enchilada sauce over the meatloaf.
• Bake in the preheated oven for 45 minutes.
• Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
• Slice and serve with pan sauce spooned over the slices.

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.

Steps:

• Heat oven to 375ºF.
• Combine corn, tomatoes, dressing, onions, cilantro and 2 Tbsp. barbecue sauce. Refrigerate until ready to use.
• Mix turkey, stuffing mix, water, onions, chiles, eggs and 1/3 cup of the remaining barbecue sauce just until blended; shape into loaf in shallow baking dish sprayed with cooking spray.
• Bake 1 hour. After about 45 min., mix remaining barbecue sauce with preserves, mustard and chili paste in saucepan; cook on medium heat until heated through, stirring occasionally.
• Brush meatloaf with barbecue sauce mixture; bake 20 to 25 min. or until done (165ºF). Let stand 5 min. before slicing and serving with the corn salsa.

Steps:

• Heat oven to 375ºF.
• Combine corn, tomatoes, dressing, onions, cilantro and 2 Tbsp. barbecue sauce. Refrigerate until ready to use.
• Mix turkey, stuffing mix, water, onions, chiles, eggs, hot sauce and 1/3 cup of the remaining barbecue sauce just until blended; shape into loaf in shallow baking dish sprayed with cooking spray.
• Bake 1 hour. After about 45 min., mix remaining barbecue sauce with preserves, mustard and chili paste in saucepan; cook on medium heat until heated through, stirring occasionally.
• Brush meatloaf with barbecue sauce mixture; bake 20 to 25 min. or until done (165ºF). Let stand 5 min. before slicing and serving with the corn salsa.

Steps:

• Heat oven to 350 degrees F.
• Using your hands, combine all ingredients, except the ketchup, in a medium bowl until well mixed.
• Spray a 8 1/2 x 4 1/2 x 2 1/2 loaf pan with cooking spray.
• Pack the meatloaf mixture into the loaf pan. Drizzle ketchup over meatloaf.
• Bake (uncovered) 1 hour and 15 minutes.
• Let stand a few minutes before slicing and serving.

Steps:

• Preheat a gas grill for low heat.
• Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
• Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
• Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

Steps:

• Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
• Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
• Brush the entire turkey with the marinade. Place turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 180 degrees, about 4 to 4 1/2 hours. Baste with the marinade every 30 to 45 minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
• When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy, if desired, or additional barbecue sauce.

Steps:

• Preheat oven to 450 degrees and brush a 12-muffin tin with olive oil.
• Put the ground turkey in a large bowl.
• Put onion, celery and green pepper in the food processor. Pulse until finely chopped and add to the bowl of meat.
• Add egg, breadcrumbs and steak seasoning to the bowl.
• Mix together the BBQ sauce, salsa and Worcestershire in a separate small bowl. Pour half the sauce mixture into the bowl with the meat.
• Mix the meatloaf together with your hands.
• Using an ice cream scoop, fill the muffin tin and top each loaf with the remaining sauce.
• Bake for 20 minutes.