Buffalo Turkey Meatloaf Recipes

MINI BUFFALO TURKEY MEATLOAVES

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.

TURKEY MEATLOAF

Steps:

• Preheat oven to 325 degrees F.
• In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
• Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

MINI TURKEY MEATLOAVES

Steps:

• Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
• Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
• Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
• Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
• Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side

BISON MEAT LOAF #1 (BUFFALO)

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in a large bowl. Using your hands works best.
• Spray a shallow, oval casserole dish or small roasting pan with Pam.
• Pat meat mixture into dish/pan.
• Lightly spray top of loaf with Pam.
• Bake for 1-1/4 to 1-1/2 hours.
• Can be served as is or with Italian-style sauce.