TURKEY & VEGETABLE MEATLOAF
This healthy meatloaf recipe uses ground turkey--which has a higher percentage of healthy unsaturated fat compared to ground beef--and it's loaded with colorful vegetables. You'll also love this recipe because it makes two loaves. That means you can eat one the night you bake it and save the other for the next day to enjoy as sandwiches (hot or cold, your choice) or set atop a salad of vinaigrette-dressed mixed greens (your own homey version of a country pâté).
Provided by Katie Workman
Categories Ground Turkey Recipes
Time 1h30m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add sweet potato and shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and zucchini; cook, stirring, until the vegetables are starting to soften, 2 to 3 minutes. Add corn, peas and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
- Whisk eggs in a large bowl; whisk in milk, breadcrumbs, parsley, Worcestershire, thyme and cayenne. Stir in the cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.
- Bake until an instant-read thermometer inserted into the center registers at least 160 degrees F, about 40 minutes. Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 18.7 g, Cholesterol 135.7 mg, Fat 19.5 g, Fiber 2.5 g, Protein 24.2 g, SaturatedFat 4.9 g, Sodium 454.6 mg, Sugar 5.6 g
VEGGIE STUFFED MEATLOAF
Veggie stuffed meatloaf is the best meatloaf I've ever tasted! It's a comfort food meal to serve for a hearty weeknight dinner or a special Sunday supper.
Provided by Lindsay
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Prepare a loaf pan by greasing with olive oil.
- In a large bowl add ground beef, ground pork, breadcrumbs, barbecue sauce, black pepper, salt, garlic powder and egg. Mix together until fully combined together.
- Split meatloaf mixture in half. Press one half of it in loaf pan. Layer spinach, provolone cheese, red onion and remaining of meatloaf mixture.
- Add more barbecue to top of meatloaf, cheddar cheese and diced tomato. Bake for 55-65 minutes.
- Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 410 kcal, Carbohydrate 11 g, Protein 25 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 115 mg, Sodium 443 mg, Fiber 1 g, Sugar 5 g
CHEESE STUFFED TURKEY MEATLOAF RECIPE
The best tasting, moist turkey meatloaf stuffed with cheddar cheese, spinach and rolled, jelly roll style topped with a ketchup based glaze.
Provided by Gina
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Spray a small nonstick skillet with cooking olive oil spray over medium heat and saute shallot until golden, about 2 to 3 minutes; remove from heat.
- Combine the glaze ingredients in a small bowl.
- In a large bowl combine ground turkey, mushrooms, shallot, breadcrumbs, ketchup, egg, salt and marjoram. Mix with your hands until well blended. Place on a 12- x 16-inch piece of parchment paper and pat firmly into a 10- x 12-inch rectangle.
- Sprinkle cheese mixture evenly over ground turkey followed by the spinach. Roll up jelly roll-style, starting from the short end, by lifting wax paper and removing the paper as you roll. Seal ends well. Place seam-side down in prepared baking dish.
- Bake 45 minutes. Remove from oven, brush the sauce over roll, and return to oven 10 to 15 minutes, or until no pink remains. Remove from oven and allow to stand 10 minutes. Slice into 16 slices and serve.
Nutrition Facts : ServingSize 2 slices, Calories 292 kcal, Carbohydrate 15 g, Protein 30 g, Fat 13 g, SaturatedFat 4.5 g, Cholesterol 15 mg, Sodium 747 mg, Fiber 1 g, Sugar 2 g
VEGGIE-STUFFED TURKEY MEATLOAF
Take ordinary meatloaf to a new level with this Veggie-Stuffed Turkey Meatloaf recipe. Made with ground turkey, butternut squash, egg, cheese and more, this stuffed turkey meatloaf will satisfy your comfort-food craving.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
- Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
- Mix egg, turkey, A.1. Sauce and bread just until blended.
- Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
- Mix ketchup and remaining dressing until blended; spread over meatloaf.
- Bake 45 min. or until done (165°F).
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
- Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
- Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
STUFFED TURKEY MEATLOAF
Provided by Aaron McCargo Jr.
Time 1h17m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Lightly grease a 9 by 13-inch casserole dish.
- Filling: Using a kitchen towel, squeeze off the excess liquid from the spinach. In a medium-sized bowl, mix together the spinach, feta, jalapenos, and yogurt. Set aside.
- In a small bowl, mix together the milk and grits. Set aside.
- In a large bowl, combine the onion, turkey, eggs, Worcestershire, parsley, stock, salt, pepper, and the grits. Mix until well combined. Transfer half of the mixture to the casserole dish and shape it into a medium-sized log. Using your fingers, make an indentation in the meat for the filling. This should resemble a canoe. Add the filling to the indentation and top with the remaining meat. Form the meatloaf, being sure to cover the filling completely with meat. Pour the tomato sauce over the meatloaf. Bake in the oven until the internal temperature registers 165 degrees F on an instant-read thermometer, about 55 to 60 minutes. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY
Here's what you need: tomato sauce, apple cider vinegar, honey, lean ground turkey, zucchini, yellow onion, garlic cloves, egg, dijon mustard, honey, Sauce, panko bread crumbs, salt, pepper, dried oregano, dried basil, fresh parsley, mozzarella cheese, parsley
Provided by Mercedes Sandoval
Categories Dinner
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!
Nutrition Facts : Calories 383 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 31 grams, Sugar 17 grams
STUFFED TURKEY MEATLOAF
This stuffed turkey meatloaf is a variation on a traditional comfort food.
Provided by Tammy Doerr
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
- Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
- Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 35 minutes.
- In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
- Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 17.5 g, Cholesterol 142.2 mg, Fat 14.5 g, Fiber 0.9 g, Protein 31.9 g, SaturatedFat 5.4 g, Sodium 998.1 mg, Sugar 6.7 g
ROAST TURKEY WITH VEGETABLE STUFFING
This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.
- Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
- Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.
Nutrition Facts : Calories 320, Carbohydrate 7 g, Cholesterol 105 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg
TURKEY AND STUFFING MEATLOAF RECIPE BY TASTY
Here's what you need: unsalted butter, unseasoned stuffing mix, chicken stock, yellow onion, celery, carrot, kosher salt, freshly ground black pepper, McCormick® Rubbed Sage, ground turkey, large egg, jellied whole-berry cranberry sauce, ketchup, dijon mustard, kosher salt
Provided by McCormick
Categories Dinner
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!
Nutrition Facts : Calories 359 calories, Carbohydrate 31 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, Sugar 11 grams
TURKEY VEGGIE MEATLOAF CUPS
This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!
Provided by Amy Holmberg
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
- Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
- Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 13.6 g, Cholesterol 46.7 mg, Fat 1 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 244.4 mg, Sugar 5.3 g
TURKEY AND VEGETABLE MEAT LOAF
For a lighter meatloaf, try making it with ground turkey! It will be so moist and delicious that it will become a favorite for your family.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1158mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.
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