VEGGIE-STUFFED TURKEY MEATLOAF
Take ordinary meatloaf to a new level with this Veggie-Stuffed Turkey Meatloaf recipe. Made with ground turkey, butternut squash, egg, cheese and more, this stuffed turkey meatloaf will satisfy your comfort-food craving.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
- Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
- Mix egg, turkey, A.1. Sauce and bread just until blended.
- Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
- Mix ketchup and remaining dressing until blended; spread over meatloaf.
- Bake 45 min. or until done (165°F).
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
TURKEY-STUFFED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
- In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes.
- For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper.
- For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped.
- In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool.
- In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.
ROAST TURKEY WITH VEGETABLE STUFFING
This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.
- Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
- Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.
Nutrition Facts : Calories 320, Carbohydrate 7 g, Cholesterol 105 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg
STUFFED TURKEY MEATLOAF
This stuffed turkey meatloaf is a variation on a traditional comfort food.
Provided by Tammy Doerr
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
- Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
- Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 35 minutes.
- In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
- Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 17.5 g, Cholesterol 142.2 mg, Fat 14.5 g, Fiber 0.9 g, Protein 31.9 g, SaturatedFat 5.4 g, Sodium 998.1 mg, Sugar 6.7 g
MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY
Here's what you need: tomato sauce, apple cider vinegar, honey, lean ground turkey, zucchini, yellow onion, garlic cloves, egg, dijon mustard, honey, Sauce, panko bread crumbs, salt, pepper, dried oregano, dried basil, fresh parsley, mozzarella cheese, parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
- Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
- Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
- Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
- Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
- Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
- When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
- Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 31 grams, Sugar 17 grams
VEGETABLE-STUFFED TURKEY LOAF
I've tried a lot of different meatloaf recipes and every time, my DH tells me he'd rather have this meatloaf. It's my favorite as well.
Provided by Fat Doggin
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme rosemary, garlic salt, and pepper. Add turkey; mix well. On waxed paper pat turkey mixtureinto a 12x8-inch rectangle; set aside.
- For vegetable stuffing, in a saucepn cook broccoli, carrots, and sweet pepper, covered, in a small amount of boiling water for 3 to 4 minutes or till crisp-tender. Drain well. Stir in Parmesan cheese.
- Spread vegetable stuffing over turkey mixture to within 1 inch of sides. Beginning at a short end, roll turkey tightly using waxed paper to lift mixture. Peel waxed paper away as you roll. Place in a 9x5x3-inch loaf pan.
- Bake in a 350 degree oven for 1 to 1-1/4 hours or till no longer pink (meat thermometer registers 180 degrees). Transfer to a serving platter; brush with melted jelly.
Nutrition Facts : Calories 267.7, Fat 11.7, SaturatedFat 3.5, Cholesterol 127.7, Sodium 230.8, Carbohydrate 16.2, Fiber 1.6, Sugar 6, Protein 23.8
TURKEY SPINACH MEAT LOAF
Ground turkey in this recipe lovers the fat while spinach gives the meat loaf even more nutritional value. The spinach also helps keep the texture moist...and the green flecks add such pretty color to the slices.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 slices.
Number Of Ingredients 14
Steps:
- In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well. , Shape into a 12x5-in. loaf; place in a 13x9-in. baking dish coated with cooking spray. Spoon salsa over top. , Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a thermometer reads 165°.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 598mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
TURKEY AND VEGETABLE MEAT LOAF
For a lighter meatloaf, try making it with ground turkey! It will be so moist and delicious that it will become a favorite for your family.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1158mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.
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