TURKEY-BEEF MEATLOAF
Every time I make this turkey and beef meatloaf everyone raves about it.
Provided by Pete
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch loaf pan with cooking spray.
- Combine ground turkey, ground beef, onion, milk, bread crumbs, egg, rosemary, salt, and pepper in a mixing bowl. Press into the prepared pan.
- Combine ketchup, brown sugar, and mustard in a separate bowl and whisk together. Pour mixture over meatloaf.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour. It's best to let rest for at least 5 minutes before serving.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 25 g, Cholesterol 115.7 mg, Fat 14.2 g, Fiber 1.5 g, Protein 28 g, SaturatedFat 4.9 g, Sodium 849.3 mg, Sugar 11.1 g
TURKEY AND BEEF MEATLOAF
My intent was to make Cranberry Bog Turkey Burgers, ala Rachael Ray. Upon discovering that I had defrosted both beef and turkey rather than 2 pounds of turkey, I took her recipe and added my own twists to make a tender and moist meatloaf. The listed amounts of spices and herbs yield a mild flavor so if you like more punch, you'll want to increase them. For better slicing, let the loaves rest after baking or they will crumble under your knife. Mashed potatoes and cranberry sauce make great side dishes with this recipe.
Provided by SusieQusie
Categories Poultry
Time 1h20m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mix the beef, turkey, poultry seasoning & parsley. Set aside.
- In a small bowl, slightly beat the eggs then stir in the milk. Submerge the bread cubes, mixing gently to break them up.
- In a medium fry pan, melt the butter then add the apple, onion & celery. Sprinkle with salt & saute until the onions are translucent.
- Stir apple, onion, celery mixture into the meats then add the bread, milk & eggs.
- Work the mixture gently (I use my hands) until well combined.
- Divide in half & shape 2 loaves in a 9X13" baking dish.
- Tent with foil and bake in a 350º oven for 45 minutes.
- Remove from oven, pour off juices and reserve.
- Return loaves to oven (minus their tent) for another 15 minutes or until juices run clear. Let rest for 5-10 minutes while you make the gravy.
- Gravy:.
- Strain reserved pan juices and if needed, add water to equal 1 cup.
- Pour drippings & water into the pan you used to saute the apples/onions/celery. Whisk in the flour.
- Cook and stir over medium low heat until gravy thickens. Stir in the ground thyme & cook for 2-3 minutes more. Salt and pepper to taste.
- Slice the loaves into portions, top with the gravy and serve.
Nutrition Facts : Calories 272.6, Fat 15.6, SaturatedFat 6.4, Cholesterol 145.4, Sodium 336.8, Carbohydrate 7.6, Fiber 0.8, Sugar 2.3, Protein 24.3
BEEF, TURKEY, AND ANDOUILLE MEAT LOAF
Another recipe found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. They state: "Andouille is a hot and smoky Cajun sausage that's now widely available throughout the United States. Posting for ZWT but untried by me.
Provided by diner524
Categories Pork
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F Heat the oil in a large skillet over medium-high heat and add the onions with the pinch of salt. Cover and cook for 5 minutes, stirring occasionally. Stir in the optional bell peppers and the garlic and cook for 2 minutes more. Transfer the mixture to a large bowl. Mix in all the remaining ingredients (except those for the glaze). Using your hands, knead the mixture until everything is well blended. On a large baking sheet (with a rim) or a large shallow baking pan, form the meat into a loaf about 10 by 4 by 4 inches high. Place the loaf in the oven and bake for 30 minutes.
- Meanwhile, make the Mustard Glaze: Combine all the ingredients in a small bowl.
- Brush the glaze all over the top of the meat loaf after the first 30 minutes of baking. Bake the meat loaf for 30 to 45 minutes more, or until the internal temperature is 150° to 155°F Let the loaf rest for 10 to 20 minutes, loosely covered with foil, before slicing and serving.
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