TURKEY AND VEGETABLE MEAT LOAF
For a lighter meatloaf, try making it with ground turkey! It will be so moist and delicious that it will become a favorite for your family.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1158mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.
VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
- Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
- Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
TURKEY VEGGIE MEATLOAF CUPS
This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!
Provided by Amy Holmberg
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
- Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 13.6 g, Cholesterol 46.7 mg, Fat 1 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 244.4 mg, Sugar 5.3 g
VEGETABLE-TURKEY LOAF
A hearty dinner ready in 55 minutes! Enjoy this vegetable and turkey loaf - perfect for a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 2
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- Mix all ingredients except the last 2 tablespoons chili sauce. Shape mixture into loaf in center of ungreased shallow baking pan. Spoon 2 tablespoons chili sauce over loaf.
- Bake uncovered about 45 minutes or until no longer pink in the center.
Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg
TURKEY AND VEGETABLE LOAF
This impressive-looking turkey meatloaf is flavored with herbs and a layer of juicy tomatoes and zucchini. As well as the presentation, the baking method caught my attention. It's baked in a water bath to retain the moisture of the ground turkey. The recipe calls for all fresh herbs but dried could certainly be substitute at a ratio of 1 tablespoon fresh = 1 teaspoon dried.
Provided by SusieQusie
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF and line a non-stick loaf pan with parchment paper.
- Place the onion, garlic, turkey and herbs in a bowl. Mix together with your hands then add the egg white to bind.
- Press 1/2 of mixture into preapred pan. Arrange sliced zucchini and tomatoes over meat. Top with the rest of the turkey and press down firmly.
- Cover with kitchen foil and place in a roasting pan. Pour in enough hot water to come halfway up the sides of the loaf pan.
- Bake for 1-1 1/4 hours, removing foil during the last 20 minutes. Test by inserting a skewer in the center of loaf; juices should run clear. The loaf will also shrink away from the sides when done.
- Remove from pan and transfer to a warm platter. Serve with warmed tomato sauce if desired.
Nutrition Facts : Calories 251.9, Fat 12.7, SaturatedFat 3.5, Cholesterol 119.5, Sodium 158.1, Carbohydrate 5.2, Fiber 1.2, Sugar 2.5, Protein 28.2
GARDEN VEGETABLE TURKEY MEATLOAF
The oatmeal and chili sauce were inspired by another recipe I found on RecipeZaar, but I added an assortment of vegetables to add color, texture, flavor, and nutrition. I like to use the Uncle Sam oatmeal because it contains flax seeds and wheat flakes along with the oats, but you can use any rolled oats or instant plain oatmeal you have on hand.
Provided by BxChick
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Empty packet of oatmeal into a small bowl and add milk. Set aside.
- Heat olive oil in a small sauté pan. Add onion and garlic and sauté until soft.
- Add rest of the vegetables and cook until soft and some of the liquid has evaporated.
- In a mixing bowl, mix ground turkey, oatmeal mixture, chili sauce, Worcestershire sauce and sauteed veggies until well combined. Form into a loaf shape and place in a greased loaf pan or on a greased cookie sheet.
- Bake at 350°F until internal temperature reaches 140°F Raise oven temperature to 450°F and bake until internal temperature reaches 180°, and the outside of the loaf forms a nice crust.
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TURKEY & VEGETABLE MEATLOAF - EATINGWELL
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4.3/5 (3)Total Time 1 hr 30 minsServings 8Calories 342 per serving
- Heat oil in a large skillet over medium-high heat. Add sweet potato and shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and zucchini; cook, stirring, until the vegetables are starting to soften, 2 to 3 minutes. Add corn, peas and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
- Whisk eggs in a large bowl; whisk in milk, breadcrumbs, parsley, Worcestershire, thyme and cayenne. Stir in the cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.
- Bake until an instant-read thermometer inserted into the center registers at least 160 degrees F, about 40 minutes. Let stand for 15 minutes before slicing.
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