Time 1h Number Of Ingredients 9 Steps:
Preheat the oven to 350F. In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce. In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat. In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram. Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top. Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.
Time 1h35m Yield 6 Number Of Ingredients 14 Steps:
Heat oven to 375°F. In large bowl, mix meatloaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan, or shape into 9x5-inch loaf in ungreased 13x9-inch pan. In small bowl, mix topping ingredients; spread over top. Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 170°F. Let stand 5 minutes; drain. Remove from pan.
Time 1h15m Yield 6 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix ground turkey, oats, 1/2 chopped onion, pear applesauce, 3 tablespoons chili powder, egg, garlic, Italian seasoning, salt, and black pepper together in a bowl; press into an 8-inch square baking dish. Heat olive oil in a small saucepan over medium heat; cook and stir 2 tablespoons onion until softened and lightly browned, 5 to 10 minutes. Stir brown sugar, barbeque sauce, and 1 teaspoon chili powder into onion; cook over low heat until sauce is warm, about 5 minutes. Bake meatloaf in the preheated oven, occasionally brushing sauce over the top, until cooked through, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 2h10m Yield 8 to 10 servings Number Of Ingredients 12 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.
Time 1h30m Yield 6 servings Number Of Ingredients 13 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.
Time 30m Yield 4 loaves, 4 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees. Place the turkey in a large mixing bowl. Place a cheese grater over the bowl and grate the onion so that the onion juice gets into the meat. Fluff the turkey meat with a fork (this keeps the meat from getting too mushy), then add the bread crumbs. Add remaining ingredients into a small separate bowl and mix them them together to create a sauce, this insures even ingredient distribution. Pour the sauce mixture over the meat and mix with either a fork or your hands gently until just combined. Even the meat mixture out in the bowl and use your fork or finger to divide it into four equal sections. Scoop out each section and use hand to form an oval shaped mound, like a slightly flattened meat ball. Place each section on a foil-lined baking sheet (foil makes for easy clean up!). Bake loaves on the middle rack at 375 degrees for 25 minutes, or until internal temperature is 165 degrees farenheit. Makes four servings.
Time 1h15m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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!
Time 1h10m Number Of Ingredients 11 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.
Time 1h15m Yield 6 servings. Number Of Ingredients 15 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°.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Spray 9 x 5 loaf pan with cooking spray. Combine all ingredients except tomato sauce and 1 tbsp Worcestershire in large bowl and mix well. Add more egg if too dry, or add more oatmeal crumbs if too wet. Press turkey mixture into pan. Bake at 375°F for 45 minutes. Mix tomato sauce and remaining 1 tablespoon Worcestershire together in small bowl. Remove meatloaf from oven and pour tomato sauce mixture over meatloaf. Return to oven for an additional 15- 20 minutes. If using 99% Fat Free ground turkey breast meat, there is no need to drain fat before pouring tomato sauce on and returning to oven. If you use the regular ground turkey, which is about 7% fat you might want to drain the fat off before pouring the tomato sauce on the loaf.
Time 1h5m Yield 5 Number Of Ingredients 15 Steps:
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell pepper and garlic in oil 3 minutes, stirring occasionally. Cool. In large bowl, mix cheese, bread crumbs, Italian seasoning, 1 teaspoon ketchup, the salt, pepper, egg and onion mixture. Crumble turkey over mixture; stir just until blended. Pack mixture into loaf pan. Bake 35 minutes. In small bowl, mix 1/2 cup ketchup, the brown sugar and mustard. Spread over meatloaf. Bake 5 minutes longer or until meat thermometer inserted in center reads 160°F. Let stand 10 minutes before cutting.
Yield 6 servings Number Of Ingredients 15 Steps:
Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides. Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon ground sage. Cook for 4-5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15 minutes. While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid. Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining ¼ teaspoon pepper, remaining ¾ teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top. Bake the turkey and stuffing loaf for 25 minutes. While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard. Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F (75°C). Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately. Enjoy!
Time 1h15m Yield 10 servings. Number Of Ingredients 12 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.
More about “tastiest turkey meatloaf recipes”
Number Of Ingredients 11 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.
