Tag Archives: Meat Loaf

Turkey Meatloaf

 

We haven’t had turkey meat loaf in a very long time and it is a perfect crowd pleaser for the family table. Perfect for a large family gathering or just the two of you with great left-overs. I love the down home flavor of meatloaf and this one is just delicious. 

I cut the recipe in 1/2 for the 2 of us using 2 lbs. of Ground Turkey and 2 eggs and cut everything else in 1/2. I still have enough leftovers the next day and it’s just enough. If you’re making for 4 or more go with the full recipe. I served with roasted (burnt brussels sprouts and roasted red potatoes) and if you do make the whole recipe you can easily freeze the leftover for another night.

Enjoy!

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey— I prefer chopped dark meat as it has a little fat and a lot less dry than white meat turkey. You can find 85% lean which is fine . It’s sometimes hard to find dark meat ground turkey so when I find it I buy it. It just makes for a tastier meat loaf. You can mix dark meat and white meat.

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through. Once meatloaf comes out of the oven let it sit for about 5 minutes. 

Serve hot, at room temperature and delicious cold the next day.

Turkey Meatloaf

Fully Cooked turkey loaf

ready for the oven turkey meatloaf with ketchup/brown sugar topping

We haven’t had turkey meat loaf in a very long time and it is a perfect crowd pleaser for the family table. Perfect for a large family gathering or just the two of you with great left-overs.

The first time I made this was in Aspen with my friend Susan many moons ago. We found the recipe from Barefoot Contessa and it was back in the day I wasn’t living out here yet and before my blog was born. We collaborated on it, and Joel and Drew liked it so much they used to tell us to open a shop with turkey lasagna and turkey meat loaf (uh uh, not happening) In any event , it has long become a staple in both of our households and even Drew makes it now. I hope you enjoy it as much as we do. I have made a few changes to the original, but the original is a perfect recipe as is. It can easily be cut in 1/2, and tonite I cut it even more using only 1 1/2 lbs. of ground turkey. This recipe as is will serve 8 – 10 servings easily. Great for a large crowd. I serve with roasted butternut squash , roasted cauliflower, sweet potatoes, and/or a beautiful salad. Possibilities are endless with this meatloaf.

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey— I prefer chopped dark meat as it has a little fat and a lot less dry than white meat turkey. You can find 85% lean which is fine . It’s sometimes hard to find dark meat ground turkey so when I find it I buy it. It just makes for a tastier meat loaf. You can mix dark meat and white meat.

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through.

I place a large Pyrex with water underneath the meatloaf (rack below) it will help to keep meatloaf from cracking . (it works) I always let it stand for at least 5 minutes before serving.

Serve hot, at room temperature and delicious cold the next day.

Turkey Meatloaf

Fully Cooked turkey loaf
ready for the oven turkey meatloaf with ketchup/brown sugar topping

 We haven’t had turkey meat loaf in a very long time and it is a perfect crowd pleaser for the family table. Perfect for a large family gathering or just the two of you with great left-overs.

The first time I made this was in Aspen with my friend Susan many moons ago. We found the recipe from Barefoot Contessa and it was back in the day I wasn’t living out here yet and before my blog was born. We collaborated on it, and Joel and Drew liked it so much they used to tell us to open a shop with turkey lasagna and turkey meat loaf (uh uh, not happening) In any event , it has long become a staple in both of our households and even Drew makes it now. I hope you enjoy it as much as we do. I have made a few changes to the original, but the original is a perfect recipe as is. It can easily be cut in 1/2, and tonite I cut it even more using only 1 1/2 lbs. of ground turkey. This recipe as is will serve 8 – 10 servings easily. Great for a large crowd. I serve with roasted butternut squash , roasted cauliflower, sweet potatoes, and/or a beautiful salad. Possibilities are endless with this meatloaf.

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey— I prefer chopped dark meat as it has a little fat and a lot less dry than white meat turkey. You can find 85% lean which is fine . It’s sometimes hard to find dark meat ground turkey so when I find it I buy it. It just makes for a tastier meat loaf. You can mix dark meat and white meat.

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through.

I place a large Pyrex with water underneath the meatloaf (rack below) it will help to keep meatloaf from cracking . (it works) I always let it stand for at least 5 minutes before serving.

Serve hot, at room temperature and delicious cold the next day.

Kick Ass Meatloaf

More Winter Colorado 001No kidding around this is very spicy even for me.  I figured how spicy can this be?? Well very.  It was even better cold the next day.  In any event for those of you who really love spicy and love Sriracha this one’s for you.   I did make a few changes to original recipe and if I were you I’d cut the Sriracha sauce in 1/2 and you can always add it when you eat it if you’re not sure you’ll like it that spicy.  I love this Sriracha sauce, and it’s awesome on eggs and just about everything in between, so I was super excited to cook something with it.  It was also very different for me because I have never cooked meatloaf in a loaf pan, I will say it took longer than 60 minutes to cook through the center .  Check middle after 60 minutes, and I added a good 10 minutes and let it sit for at least 10 more at the end. It was very moist and yummy.

*Original recipe from Sunny Anderson

Winter '13 colorado 046Winter '13 colorado 043Winter '13 colorado 044

Ingredients:

2 Tablespoons Worcestershire Sauce

1 egg, slightly beaten

1/2 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

2 teaspoons kosher salt

4 cloves garlic , grated in

8 sprigs fresh thyme, leaves stripped and chopped

1/2 cup yellow onion , chopped or Vidalia

1 scallion , minced

1 lb. ground chuck

1 lb. ground dark meat turkey

1 cup plain bread crumbs

9 x 5 loaf pan

Spicy Ketchup Sauce:

1 1/2 cups ketchup

1 1/2 teaspoons apple cider vinegar

2 tablespoons Sriracha chili sauce

Directions:

Preheat the oven to 375 degrees.

For the spicy ketchup sauce, mix all ingredients together in a small bowl and stir. You will use app. 1/2 of it for the topping, and 1/2 of it for the meatloaf. Set aside.

Meatloaf:

In a large bowl, whisk together the Worcestershire sauce, egg , salt, pepper, paprika, garlic , thyme, onions , scallions, and 1/2 of the reserved spicy ketchup sauce.

Crumble 1/2 the chuck into the bowl, followed by some of the bread crumbs, then 1/2 the turkey, repeat with other 1/2 of meat and remaining bread crumbs. It made mixing a little easier, and apparently makes for a juicier loaf. Gently mix with your hands (clean please) bringing the egg mixture from the bottom to the top and around until everything is gently combined. Place into a 9×5 sprayed loaf pan, flatten the top and pour the remaining spicy ketchup over the top evenly. Bake in the oven for 60 minutes and check on it for doneness, I used a meat thermometer in the center. I also placed loaf pan on a cookie sheet because it looked like it might erupt up and over the loaf, and didn’t feel like having that mess in my oven. It was pretty clean, but I would still do this. After meatloaf cooled down for 10 minutes, I tilted the pan slowly to 1 corner and discarded any excess fat or juices from the pan while holding the loaf inside. ( a little tricky but was able to do it) I sliced into 1 inch thick portions and it was beautiful, serve warm, and it was awesome cold the next day. Makes for a great leftover.

Turkey Meatloaf

Fully Cooked turkey loaf
ready for the oven turkey meatloaf with ketchup/brown sugar topping

 It’s Sunday our kids are still out here and I am in the mood for turkey meatloaf . We haven’t had turkey meat loaf in a very long time and it is a perfect crowd pleaser for the family table.

The first time I made this was in Aspen with my friend Susan many moons ago. We found the recipe from Barefoot Contessa and it was back in the day I wasn’t living out there yet and before my blog was born. We collaborated on it, and Joel and Drew liked it so much they used to tell us to open a shop with turkey lasagna and turkey meat loaf (uh uh, not happening) In any event , it has long become a staple in both of our households and even Drew makes it now. I hope you enjoy it as much as we do. I have made a few changes to the original, but the original is a perfect recipe as is. It can easily be cut in 1/2, and tonite I cut it even more using only 1 1/2 lbs. of ground turkey. This recipe as is will serve 8 – 10 servings easily. Great for a large crowd. I serve with roasted butternut squash , roasted cauliflower, sweet potatoes, and/or a beautiful salad. Possibilities are endless with this meatloaf.

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through.

I place a large Pyrex with water underneath the meatloaf (rack below) it will help to keep meatloaf from cracking . (it works) I always let it stand for at least 5 minutes before serving.

Serve hot, at room temperature and delicious cold the next day.