MINI TURKEY MEATLOAVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
- Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
- Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
- Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
- Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side
TANGY QUINOA MEATLOAF
Mix in bacon, chopped dill pickle, golden raisins and quinoa for a meatloaf with rich, deep flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
- Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
- Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.
TURKEY AND QUINOA MEATLOAF
I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!
Provided by Andrew Benoit
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
- Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.2 g, Cholesterol 120.8 mg, Fat 11 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 967.6 mg, Sugar 7.3 g
TURKEY & QUINOA MEATLOAF
This turkey meatloaf has great texture and a surprisingly good flavor. The secret is the quinoa! A wonderful recipe for anyone wanting to eat gluten-free.
Provided by gflivingla
Categories Meatloaf
Time 1h20m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the quinoa and 1/2 cup of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
- Mix the turkey, cooked quinoa, onions, garlic, zucchini, yellow peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet or place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving. Bon Appétit!
GLUTEN-FREE TURKEY QUINOA MEATLOAF
Try this quick, easy and delicious recipe as your first step in make-ahead meal prep, as well as to make the most of fall's harvest vegetables.
Provided by Mary Jenny
Categories Meatloaf
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (176°C).
- Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
- Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
- Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
- Blend remaining tomato sauce, brown sugar and salt in small bowl.
- Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
- Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.
Nutrition Facts : Calories 239, Fat 10.4, SaturatedFat 2.4, Cholesterol 62.4, Sodium 237.1, Carbohydrate 20.9, Fiber 2.2, Sugar 5.5, Protein 16.1
THAI TURKEY QUINOA MEATLOAF
Categories turkey Bake Kid-Friendly High Fiber Dinner Healthy
Yield 6 people
Number Of Ingredients 16
Steps:
- Bring quinoa & water to boil. Cover and let sit 15-20 mins on low until water is evaporated. Cool. Heat oil on medium and sauté onions for 5 mins. Add garlic & sauté 1 min. Add to quinoa to cool together. Preheat over to 350. Mix turkey, egg, paste, chili sauce, salt & pepper and Worcestershire. Add in cooled quinoa mix. Place foil on baking sheet and form a loaf on top of foil. Make the glaze with Worcestershire, brown sugar & water. Pour & spread on to loaf. Bake 50-60 minutes until temp is 160. Serve with salad, potatoes or other veggies. To make as meatballs, increase oven to 425, roll into balls, place on cookie sheet, brush on sauce and bake for 18-22 minutes.
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THAI TURKEY MEAT LOAF - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (2)Total Time 5 hrs 24 minsServings 4Calories 318 per serving
- In a large bowl combine the first twelve ingredients (through black pepper). Form into two 6x3-inch loaves. Prepare as directed using desired cooker, below.
- Place each loaf on a lightly greased 15-x12-inch foil sheet. Wrap foil to completely enclose each loaf. Poke several holes in top of foil for steam to escape. Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup of water to pot. Place loaves on rack. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat. Cook 15 minutes. Remove from heat. For both models, let stand 10 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove loaf from cooker. Unwrap loaves. Preheat broiler. Place meat loaves on a foil-lined baking sheet. Brush chili sauce over meat loaves. Broil 8 inches from heat for 4 to 5 minutes or just until sauce is starting to bubble. Top with cilantro.
- Cut three double-thick, 18x3-inch heavy foil strips. Crosswise strips and place in a 3 1/2- or 4-qt. oval slow cooker. Place loaves on crisscross. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours or until a thermometer registers 165°F (meat may still look pink inside). Use foil strips to lift meat loaves from cooker. Preheat broiler. Place meat loaves on a foil-lined baking sheet. Brush chili sauce over meat loaves. Broil 8 inches from heat for 4 to 5 minutes or just until sauce is starting to bubble. Top with cilantro.
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4.9/5 (23)Total Time 1 hr 20 minsServings 8Calories 362 per serving
- Place the ground turkey in a large bowl. Slice the green onions and mince the garlic. Add the onion and garlic to the bowl along with the soy sauce and sesame oil. Peel the ginger and grate it directly into the bowl using a fine cheese grater. Mix everything together well.
- Add the eggs and cooked jasmine rice (white rice will work in a pinch). Mix everything together thoroughly. Line a baking sheet with foil and spray with non-stick spray. Place the meat mixture onto the baking sheet and shape it into a loaf.
- Preheat the oven to 375 degrees. Once preheated, place the loaf inside and bake for 30 minutes. While the loaf is baking, mix together the sriracha glaze. In a small bowl stir together the brown sugar, ketchup, sriracha, and rice vinegar.
- After it has baked 30 minutes, remove the loaf from the oven and spoon half of the sriracha glaze over top. Bake for an additional 30 minutes. Spoon the remaining glaze over top and bake for a final 15 minutes. A meat thermometer placed in the center of the loaf should read 160 degrees Fahrenheit.
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