Anyone have a good Turkey Meatloaf recipe?

K

kathleen

Well-known member
Hi all

Looking for a good turkey meatloaf recipe. Does anyone have one they would care to share? I didn't see anything in T&T.

Thanks

Kathleen

 
I think you can convert this burger recipe into a meat loaf recipe

that DawnNYS posted in October last year. I love these burgers, and we have made them many times. I'd just mix the ingredients as stated in the recipe, then follow the directions for a regular turkey meatloaf recipe.

This recipe is good and tasty, and a huge family favorite in my house.

 
Dang! Here's the recipe that I forgot to include in the post above:

I did a search, and wasn't going to post it if I found something similar. Made these tonight and they were really very good. I wasn't expecting much, since I'd heard ground turkey wasn't that flavorful, but this one's a keeper. And so easy.

1 lb ground turkey
1/4 cup plain bread crumbs
1/4 spinach (I used frozen, thawed)
1/2 cup feta cheese crumbles
1 Tbs olive oil
1 tsp dried oregano (more or less to taste)
1 Tbs onion powder
salt, pepper to taste

butter for pan

Combine all ingredients and sear in a hot, buttered pan. After 3 minutes, flip, and lower temperature to medium-low. Cover with lid and cook for about 10 minutes or until internal temp reaches 165F. (Watch this... at 7 minutes it was 140 and at 10 minutes it was up to 200 for me!)

Serve with cucumber sauce (tsatsiki) - just Greek yogurt mixed with a little lemon juice, garlic, and shredded cucumber. Add a few sliced tomatoes and side of couscous and you've got a quick, delicious meal.

 
I really like this one. As a bonus it is a Weight Watcher's recipe

It was my mainstay when I first started on the diet and thought I was starving to death because the portion was large and filled me up. Sometimes I add a little more seasoning than called for.

Turkey Stuffing Loaf

1 tbsp. + 1 tsp. butter
2 sm. Granny Smith apples, core, pare and dice them
1/2 c. each shredded carrot, diced onion, celery and green pepper
13 oz. ground turkey
4 slices white bread, in cubes
1/2 c. plain low-fat yogurt
2 beaten eggs
1/4 tsp. poultry seasoning
1/4 tsp. salt

Preheat oven 375. In an 8 inch skillet, heat butter until bubbly and hot; add apples and vegetables and saute, stirring constantly until apples are soft. Remove from heat and stir in remaining ingredients.
Spray 9x5x3 inch loaf pan with non-stick spray and transfer turkey mixture to pan; smooth top and bake until set, 35 to 40 minutes. (Center should be firm.) Remove from oven and let stand for 5 minutes.

 
Rec: Turkey Meatloaf With Sun-Dried Tomatoes

Turkey Meatloaf With Sun-Dried Tomatoes

Recipe By : Bon Appetit, 3/96
Serving Size : 6

1 1/2 Tablespoons Olive Oil
1 Large Onion -- chopped
3 Stalks Celery -- chopped
1 1/2 Pounds Ground Turkey
1 1/2 Cups Fresh Bread Crumbs, From Soft White Bread (used 2 slices wheat brd)
2/3 Cup Oil-Packed Sun-Dried Tomatoes -- drained & chopped
1/2 Cup Milk
2 Eggs
2 tsp Dried Rubbed Sage (used 1-1/2 tsp per reviews)
2 tsp Dried Oregano (used 1-1/2 tsp)
2 tsp Salt (used less)
2 tsp Ground Pepper (used less)
Ketchup

Preheat oven to 350̊F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion, saute 5 minutes. Add celery, saute until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.

Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165̊F., about 15 minutes longer. Cool 5 minutes. Slice and serve.

Source: http://www.epicurious.com/recipes/food/views/1560

Pat’s notes: We like this. I add some chopped garlic too when sauteeing the celery and onion.

Judy in Mass said: I made this Saturday night, and it's fantastic! I jazzed up the ketchup that went on the top by adding some mustard and brown sugar. I also used 2.5 pounds of ground turkey, but left most of the rest of the ingredient amounts the same. I didn't use a loaf pan, but shaped it in into a loafish lump in a glass baking dish.

http://www.epicurious.com/recipes/food/views/1560

 
Rec: Veal Meat Loaf with Red Bell Pepper and Spinach....have been using ground turkey in this one

Veal Meat Loaf with Red Bell Pepper and Spinach

1 large red bell pepper (sometimes I use jarred roasted red peppers)
2 tablespoons olive oil
1/2 6-ounce package fresh baby spinach
2 cups chopped onions
2 tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs
1/2 cup chopped fresh basil (used small amount of dried)
6 tablespoons ketchup
2 tablespoons chopped fresh thyme (used small amount of dried)
1 tablespoon Dijon mustard
1 tablespoon prepared steak sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground veal (or ground turkey is great too)

Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.

Preheat oven to 350̊F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.

Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.

Bake meat loaf until brown on top and thermometer inserted into center registers 160̊F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve. Serves 8.

Source: 10/98 Bon Appétit, RSVP

Pat’s notes: Delicious. Have also made this adding a layer of mozzarella, provolone or Monterey Jack cheese with the spinach/red pepper layers.

http://www.epicurious.com/recipes/food/views/15599

 
REC: Thyme Scented Turkey loaf with mushroom gravy

I've made this many times, it is our favorite. Don't skip the green apple, but the fish sauce is totally optional, the original recipe did not call for it.

THYME-SCENTED TURKEY LOAF WITH MUSHROOM GRAVY
(adapted from American Favorites, by Betty Rosbottom)

for turkey (or chicken) loaf…
1 tablespoon butter
1/3 cup diced carrots
1/3 cup finely diced yellow onion
1/3 cup finely diced celery
1.2 pounds ground turkey (or chicken)
1 ¼ cups fresh bread crumbs
1 teaspoons fresh thyme leaves
1/2 teaspoon salt
½ teaspoon freshly ground black pepper
1 medium unpeeled tart apple, grated
3/4 tablespoon fish sauce (optional)
2 egg whites

Melt the butter in a skillet over medium heat and add the carrots, onions, and celery, season with a pinch of salt, and sautee’ until soft. Remove from heat and allow it to cool.

Place ground turkey in a large bowl and mix in all the other ingredients, adding the egg whites last. The mixture will be quite “wet”. Shape it in two oval loaves as shown in the photo, pace them in a roasting pan (I like to use parchment paper or Silpat underneath).

Place in a 350F oven and cook for 45 minutes to 1 hour. Remove and allow it to cool for 5 minutes before cutting into slices. Serve with or without mushroom gravy.

for gravy…
2 tablespoons unsalted butter, divided
2 tablespoons flour
1/4 cup finely chopped chives
8 ounces white mushrooms cut into thin slices
Salt to taste
1 ½ cups chicken broth
2 teaspoons soy sauce

Heat the butter in a heavy skillet, add in the chives and cook, stirring, for about 2 minutes. Add the mushrooms and cook them until tender, 4 to 5 minutes. Season with salt to taste and transfer to a bowl. Melt the remaining 1 tablespoon of butter in the same pan and add the flour and cook, stirring, for 2 minutes. Add broth and whisk until sauce is smooth and thickens slightly, 2 to 3 minutes. Whisk in the soy sauce, and put the reserved mushroom mixture back in the pan. To serve meat loaves, cut into 1/2-inch-thick slices and arrange on a serving platter. Ladle some mushroom gravy over the slices.

+++++++++++++++++++++++++++++++++++++++

in case you want to see a photo, follow this link

http://bewitchingkitchen.com/2009/09/11/the-lighter-side-of-meatloaf/

 
You must log in or register to reply here.
Back
Top