Thursday Turkey Meat Loaf Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
• Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
• Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

Steps:

• Preheat oven to 325 degrees F.
• In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
• Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 10 ingredients. Add turkey; mix lightly but thoroughly. Shape into two 7-1/2 x 4-1/2-in. loaves. Place in a greased shallow baking pan., Bake 1 hour. Mix together topping ingredients; spread over loaves. Bake until a thermometer reads 165°, 10-15 minutes longer. Let stand 10 minutes before slicing., Freeze option: Bake meat loaves without sauce. Securely wrap and freeze cooled meat loaves in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves and place in a greased shallow baking pan. Prepare topping as directed; spread over meat loaves. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

Steps:

• Preheat oven to 400 degrees F.
• Toast sesame seeds until golden in a hot dry nonstick skillet. Set aside to cool. Mix the ground turkey with the remaining ingredients in a medium size bowl, add 2 tablespoons sesame seeds. Form a small meatball sized patty and saute on stove top; taste and adjust spices and herbs. Make a loaf out of the meatloaf mixture, season with salt and pepper. Prepare a roasting pan by spraying with cooking spray. Place the meatloaf in the roasting pan and roast in the oven for about 30 minutes, or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Remove from oven and allow the meatloaf to sit for 15 minutes to absorb all the juices and flavors.
• While the meatloaf is sitting combine the ingredients (including the remaining 2 tablespoons of toasted sesame seeds) for the dipping sauce and whisk to combine all the flavors and to dissolve the honey.
• Slice the meatloaf into 1-inch slices and drizzle the dipping sauce over it.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
• Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
• Remove from the oven and let rest for 10 to 15 minutes before slicing.

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Add turkey; mix lightly but thoroughly., Transfer to a 9x5-in. loaf pan coated with cooking spray. Mix topping ingredients; spread over loaf. Bake until a thermometer reads 165°, 60-65 minutes. Let stand 10 minutes before slicing.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8-10 mins until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, and stir until combined. Set aside to cool.
• Put the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well. Mix everything to combine, then shape into a rectangular loaf and place in a large roasting tin. Spread 2 tbsp barbecue sauce over the meatloaf and bake for 30 mins.
• Meanwhile, drain 1 can of beans only, then pour both cans into a large bowl. Add the remaining barbecue sauce and tomato purée. Season and set aside.
• When the meatloaf has had its initial cooking time, scatter the beans around the outside and bake for 15 mins more until the meatloaf is cooked through and the beans are piping hot. Scatter over the parsley and serve the meatloaf in slices.

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.