Turkey Pesto Meatloaf Recipes

TURKEY PESTO MEATLOAF

Steps:

• Preheat oven to 350.
• In a food processor, combine the basil, almonds, lemon juice, parmesan cheese, garlic, and a pinch of salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency.
• Heat the other Tbs. of oil in a large sauté pan. Add the diced onion and sauté for 3-4 minutes, or until the onions soften and begin to brown. Add the minced garlic and sauté another 30 seconds, until fragrant. Season with a pinch of salt.
• In a large bowl, combine the ground turkey, most of the pesto (reserve about 1/4 cup), panko and the onion/garlic mixture. Using your bands, press and combine everything together until well incorporated. Make a loaf shape with your hands, either on a baking sheet or a loaf pan. Bake for 30 minutes, then remove from the oven and brush the remaining pesto over the top. Bake for 30 more minutes.
• In the meantime, simmer your favorite marinara (homemade or store-bought) and drizzle it over the meatloaf slices when serving.
• Serve with steamed lemon broccoli, extra lemon wedges and freshly grated parmesan. SO LIGHT! SO GOOD! Sorry to scream.
• Serves 4.

PALEO PESTO TURKEY MEATLOAF

Steps:

• Preheat oven to 375ºF and line a baking sheet with parchment paper, foil, or grease with oil. Set aside.
• Make the pesto: In a small food processor or blender, combine all ingredients and process until almost smooth (some nuts can remain in pieces). Using spatula, transfer 1/2 cup of the pesto to measuring cup. Set aside the rest.
• On medium-high heat, add oil to frying pan. Add diced onion and garlic, stirring for 3-4 minutes until fragrant. Transfer to large glass mixing bowl and cool for 5 minutes.
• Once onions and garlic have cooled, in same bowl combine turkey burger, egg, 1/2 pesto, almond meal, and salt. Use spatula wooden spoon to combine, then finishing with your hands.
• Transfer mixture to prepared baking sheet and shape into loaf. Bake meatloaf for 35-45 minutes, until internal temperature reaches 165F. Allow meatloaf to rest on pan for 15 minutes before transferring to serving dish. Top with another 1/4 cup of the pesto sauce (or as much as you want) slice, and serve.

PESTO MEAT LOAF

Steps:

• Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

TURKEY PESTO MEATLOAF

Steps:

• Take the turkey out of the fridge and let it come to room temperature while you prep the other ingredients.
• Preheat oven to 350F/180C.
• Spray a roasting pan with olive oil or nonstick spray (preferably a pan with some slits to let any extra fat drip out.)
• Heat the olive oil in a frying pan and saute the onion with medium-high heat until it's starting to slightly brown, about 7-8 minutes.
• Add the garlic, lower heat slightly, and saute about 2 minutes more.
• Using a bowl that's large enough to get both hands into it, combine the ground turkey, sauteed onion and garlic, pesto, Parmesan cheese, salt, and flaxseed meal.
• Use clean hands to mix the ingredients, just until they are combined.
• Form the mixture into a loaf shape and place on the roasting pan.
• I like to use a butter knife to make diagonal slits into the top of the meatloaf, but that's optional.
• Bake meatloaf for 40 minutes.
• While it bakes, stir together the marinara sauce and balsamic vinegar and after 40 minutes use a pastry brush to brush it onto the meatloaf, until it's completely covered with sauce.
• Continue to bake, brushing with more sauce a few more times if you have some left, until a meat thermometer (affiliate link) shows a temperature of 165F/75C. I cooked my meatloaf for a total time of one hour and twenty minutes before it got to that temperature.
• Serve hot.

PESTO TURKEY

Steps:

• In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
• Cut four large squares of foil. Coat one side with nonstick spray.
• Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
• Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
• Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
• Bake at 375°F for about 20 minutes.

PESTO MEAT LOAF

Steps:

• Preheat oven to 400 degrees.
• Put the pork in a mixing bowl. Add salt and pepper.
• Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
• Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
• Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.