Turkey Meatloaf With Pesto And Spinach 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:

• 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°.

Steps:

• Heat oven to 375°F. Dump bread into a small bowl and pour milk over the top to soak. In a large bowl, combine turkey and spinach until well blended. Mix in bread and remaining ingredients. Transfer mixture to a loaf pan. Bake 60 minutes, until an instant read thermometer inserted in center registers 160F. Cool 5 minutes before cutting into slices.

Steps:

• Preheat oven to 350 degrees.
• Place panko and milk in a large bowl; stir until well combined. Let stand 5 minutes.
• Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup.
• Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare sandwiches.

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.

Steps:

• Place garlic cloves in small saucepan, add enough olive oil to cover them, and place over very low heat. Cook about 40 minutes, until garlic is tender but not browned. Drain garlic, and reserve oil. While garlic cooks, remove and discard stems and heavy leaf ribs from spinach.
• Place onion in nonstick sauté pan over low heat. Cook until translucent, about 2 minutes. Add spinach leaves and salt, and stir until spinach wilts. Line a small baking sheet with several thicknesses of paper towel, and spread spinach mixture on towel and refrigerate to cool.
• Heat oven to 375 degrees. In a mixing bowl or bowl of an electric mixer combine turkey, thyme, pepper, cayenne and cooked garlic cloves; mix well.
• Remove spinach from refrigerator, and chop. Add to mixing bowl, and mix well by hand or on low speed by machine. Form into loaf shape.
• Heat a heavy skillet, preferably oven-proof. Add a little of the garlic oil and sear loaf top and bottom until lightly browned. Sides can be seared but only if you have a very large spatula to turn loaf easily. Place skillet in oven or transfer loaf to shallow baking dish, then place in oven. Bake about 50 minutes, until a thermometer registers 160 degrees. Remove from oven and serve, or refrigerate and serve cold. Reserve remaining garlic oil for another use.

Steps:

• Preheat oven to 350°. In a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well., In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary., Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into 4 slices.