TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Spray a 9 by 5-inch loaf pan with cooking spray.
- In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
- Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
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
CHUTNEY MEATLOAF
A large moist loaf making great leftovers! Your taste buds will thank you! The roasted garlic and the sweet and hot chutney brings meatloaf to whole nother level! Oh do get an extra bottle of chutney for topping the meatloaf at serving. ;)
Provided by Rita1652
Categories Meatloaf
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Saute the onions and peppers in a large pot in a touch of olive oil till translucent about 5 minutes.
- Remove from heat add the 6 ounces chutney, garlic, bread crumbs, milk, parsley, salt, pepper, Worcestershire sauce. Combine well then add the eggs, and meats.
- Place in a 2 quart casserole dish and mold the top smooth. Top with 2 ounces of chutney.
- Bake for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing letting the juices absorb back into the loaf.
TURKEY MEATLOAF WITH TOMATO CHUTNEY
I had some chutney I canned that didn't seal so I wanted to make good use of it. This is a completely different meatloaf than I've ever tried, and it's terrific. Recipe courtesy of Shelby Ruttan.
Provided by AmyZoe
Categories Meatloaf
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. In a large mixing bowl, mix together the ground turkey, onion, garlic, salt, pepper, rosemary, bread crumbs, egg, and 1/4 of the spicy tomato chutney.
- Transfer the meatloaf mixture to a loaf pan sprayed with cooking spray and pat firmly into the loaf pan. *I use my butter wrappers to grease my pan and do not use cooking spray.
- Cover with remaining chutney. Bake for 60 minutes, or until 160 degrees F.
Nutrition Facts : Calories 167.6, Fat 7.5, SaturatedFat 2, Cholesterol 82.1, Sodium 481.3, Carbohydrate 6.1, Fiber 0.6, Sugar 0.8, Protein 18.7
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