TURKEY MEATLOAF WITH ONION AND GREEN PEPPER
Adding sauteed vegetables to ground turkey breast adds both flavor and moisture to this Tex-Mex-inspired meatloaf. It's a great cooking hack for making low-fat turkey and chicken burgers, too. If you have leftover roasted or grilled peppers and onions in your fridge, you can chop them up and add them to the turkey mixture instead of the sauteed veggies.
Categories Dinner
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Coat an 8-X4-inch loaf pan with cooking spray.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the onion, bell pepper and garlic; sauté for 3 minutes. Remove from heat; let cool.
- In a large bowl, combine the cooled onion mixture, cheese, breadcrumbs, Italian seasoning, ketchup, salt, pepper, and egg; toss to moisten the breadcrumbs. Add the turkey; stir just until blended.
- Pack the turkey mixture into the prepared pan; smooth into an even layer. Bake for 35 minutes.
- In a small bowl, combine the ketchup, sugar, and mustard; spread over the meatloaf and bake to an internal temperature of 165°F, 10 to 15 minutes more. Remove the meatloaf from the oven; let stand 10 minutes. Remove the meatloaf from that pan; slice it into 6 equal pieces.
- Serving size: 1 piece
Nutrition Facts : Calories 210 kcal
UNBELIEVABLY MOIST TURKEY MEATLOAF
Our turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite! You would never guess this meatloaf is packed with mushrooms, but that's what makes it so darn delicious. Lots of finely chopped mushrooms add flavor and moisture, often missing from the typical turkey meatloaf. When choosing which mushrooms to add, white button mushrooms will work perfectly fine. For more flavor, try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 1h30m
Yield Makes 6 Servings
Number Of Ingredients 12
Steps:
- Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
- Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
- Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
- Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
- Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
- Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.
Nutrition Facts : ServingSize 1 serving (6 total), Calories 308, Fat 13.4g, SaturatedFat 3.4g, Cholesterol 133.4mg, Sodium 734.5mg, Carbohydrate 23.5g, Sugar 8.3g, Fiber 1.6g, Protein 24.1g
SIMPLE TURKEY MEATLOAF
Everyone needs an easy turkey meatloaf recipe. Emeril shared his ketchup-topped version with Martha. It comes from his book, " Emeril 20-40-60."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with rack positioned in center of oven.
- Place turkey in a large bowl. Add onion, bell pepper, breadcrumbs, celery, egg, 1 tablespoon ketchup, garlic, Essence, salt, and pepper. Gently mix until ingredients are well combined. Transfer turkey mixture to a 1-pound loaf pan; form into a domed loaf shape.
- Place remaining ketchup in a small bowl; stir in hot sauce. Spoon ketchup mixture evenly over meatloaf, spreading with the back of a spoon.
- Bake until meatloaf is browned on top, cooked through, and an instant-read thermometer inserted in the center registers 165 degrees, 45 to 50 minutes.
- Remove pan from oven and let meatloaf stand 5 minutes before serving.
TURKEY MEAT LOAF: ALMOST AS GOOD AS MOM'S USED TO BE
A wonderful meat loaf that is fairly easy to make. Pairs well with a variety of side dishes. This can be a meal in itself or can be served with mashed potatoes and biscuits. Surprisingly good cold!
Provided by Rachael McGuire Peterson
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h30m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce in a bowl.
- Place stewed tomatoes in a large bowl; crush tomatoes using a fork. Add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons Worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. Spoon meatloaf mixture into the prepared baking dish. Form into a loaf, leaving about 1/2 inch between loaf and sides of dish.
- Spoon half the tomato topping over the loaf.
- Bake in the preheated oven for 45 minutes. Spoon the remaining tomato topping over loaf and top with mozzarella cheese. Bake until no longer pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 293.8 calories, Carbohydrate 18.8 g, Cholesterol 117.8 mg, Fat 13.1 g, Fiber 2.5 g, Protein 27.2 g, SaturatedFat 3.5 g, Sodium 704.4 mg, Sugar 9 g
BEST TURKEY MEATLOAF
After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
Provided by isabella104
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
- Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
- Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
- Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 296.3 calories, Carbohydrate 25.2 g, Cholesterol 84.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 880.8 mg, Sugar 12.7 g
TURKEY MEATLOAF, TURKISH STYLE
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Heat 2 tablespoons oil in a large skillet, add 2 tablespoons panko and sauté until panko is golden. Remove and reserve.
- Place walnuts, mint, parsley and basil in a food processor. Pulse until all are finely chopped. Remove and reserve. Without washing processor, turn on and drop garlic in through feed tube and process until minced. Stop, place onion and green pepper in processor and pulse until finely chopped.
- Add remaining oil to skillet and sauté garlic, onion and green pepper mixture over medium heat until soft but not brown. Remove from heat and stir in walnut mixture. Mix remaining panko with 1/2 cup water to soften and add. Place turkey in a large bowl, add contents of skillet and mix until well blended. Season with salt (at least 1 teaspoon) and pepper. Pack into a 9-by-5-by-3-inch loaf pan. Spread sautéed panko on top and bake 1 hour 20 minutes.
- Serve hot or at room temperature, with yogurt on the side, or chill and serve cold, in pita with yogurt and cucumbers.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY MEATLOAF
Steps:
- Preheat oven to 400°F.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
- Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
- Let meatloaf stand 5 minutes before serving.
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- Place the ground turkey, breadcrumbs, egg, chicken stock, parsley, salt and pepper in a large bowl. Add in the now-cooled vegetables. Mix them together with a large spoon or your hands.
- Transfer the mixture into a mound onto the baking sheet and shape into a 9X3 inch freeform loaf.
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