Tasty Turkey Loaf Recipes

TURKEY MEATLOAF

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.

TASTIEST TURKEY MEATLOAF

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.

TASTY TURKEY MEATLOAF WITH SAUCE

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).

TURKEY MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F. Coat a 5x9 loaf pan with cooking spray and set aside. In a large bowl, combine the ground beef, crackers, egg, milk, 1/2 cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
• Pour the mixture into the prepared pan and spread evenly. Place the pan on a rimmed baking sheet and bake in the preheated oven for 1 1/2 hours.
• In a small bowl, combine ¾ cup ketchup and brown sugar,. Mix well. Spread the mixture evenly over the meatloaf halfway through baking. Reserve any remainder of the sauce for dipping/topping.
• Let meatloaf sit for 15 minutes before slicing and serving.

TASTY TURKEY LOAF

Steps:

• 1. Preheat the oven to 350 and lightly oil a 9x13-inch baking dish.
• 2. In a small bowl, combine the sauce ingredients and set aside.
• 3. In a large bowl, combine all the loaf ingredients and mix well.
• 4. Place mixture into a baking dish. Brush the sauce evenly over the top. Cover the dish with aluminum foil. Bake 1 hour or until done. Allow loaf to sit for 15 minutes before slicing.

UNBELIEVABLY MOIST TURKEY MEATLOAF

Steps:

• Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
• Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
• Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
• Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
• Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
• Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

TASTY AF TURKEY MEATLOAF (TAFTM)

Steps:

• Preheat the oven to 375 degrees.
• Cook the bacon in a large skillet until crisp, reserving 2 tablespoons of the bacon grease.
• Add the onions to the same skillet with the bacon grease and cook over medium heat until the onions are soft, about 5-7 minutes.
• Add the chicken broth, soy sauce and Worcestershire sauce and cook for 5 minutes until the liquid has reduced. Stir in the tomato paste then turn the pan off to cool.
• In a large bowl add the turkey, 3/4 of the crumbled bacon (you'll need 1/4 of the bacon to top the meatloaf after cooking), bread crumbs, cheese, egg, mayonnaise, salt and pepper. Add the cooled onions and sauce from the skillet and mix well to combine.
• Line a baking sheet with aluminum foil or parchment paper (if using foil you'll need to spray with cooking spray) then form the meatloaf in the center of the sheet. I made my meatloaf about 12 inches long, 5 inches cross and 3 inches high. Bake for 45-50 minutes, uncovered.
• While the meatloaf is cooking, whisk together the sauce ingredients in a small bowl.
• Remove the meatloaf from the oven and baste heavily with the sauce, then return to the oven and cook another 15 minutes.
• You can baste the meatloaf once more with the sauce after it comes out of the oven, or serve any extra sauce on the side.
• Top with the remaining crumbled bacon and serve.

MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY

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!

HOW TO ROAST A THANKSGIVING TURKEY RECIPE BY TASTY

Steps:

• Defrost the turkey. Place the wrapped turkey on a baking sheet and set on the bottom shelf of the fridge. Defrost for 1 day if fresh, or 4-5 days, if frozen. For a quicker defrost, submerge the turkey in a large sink or cooler filled with cold water and defrost for 30 minutes per pound of turkey.
• 1 day before cooking, brine the turkey. Measure the salt into a small bowl. Set up your work station with kitchen shears, a plastic bag, a fresh baking sheet with a wire rack set over it, and a garbage can nearby.
• Cut the packaging off the defrosted turkey, being careful not to cut the skin or flesh, and remove from the bag. Set the turkey on the baking sheet with the wire rack. Cut off any excess skin around the neck and release the plastic holder securing the legs. Remove any innards and giblets from the cavity and discard. Thoroughly pat the turkey dry with paper towels.
• Sprinkle the salt all over the turkey, making sure to get in the cavity, under the skin, and between any crevices.
• Refrigerate the turkey, uncovered, for 1 day. If brining for more than 1 day, cover the turkey with plastic wrap, then remove for the last day to let the skin dry out before roasting.
• A few hours before serving, prepare the turkey for roasting. Set an oven rack at the lowest height and the other in the middle of the oven. Preheat the oven to 325˚F (160˚C).
• Add the butter to a medium bowl. Chop the sage leaves and add to the bowl, along with the garlic, thyme, and rosemary. Mash the herbs into the butter. Set aside.
• Set a roasting pan or single-use aluminum pan over a baking sheet near your work station.
• Trim off the wing tips of the turkey and add to the roasting pan. Cut off any excess skin to expose the wishbone, then use a paring knife to cut out the bone. Use your hands or kitchen shears if the bone is hard to remove. Add to the roasting pan.
• Turn the bird so the legs are facing you. Tug out the plastic holder. Loosen the skin around the breasts, using your fingers to create a pocket. Be careful not to tear the skin. Rub the herb butter under the skin, then all over the rest of the turkey. Make sure to get in any crevices and the cavity.
• Stuff the lemon wedges and ¼ of the onion inside the turkey cavity. Add the rest of the onion wedges to the roasting pan, along with the carrot and celery. Pour the chicken broth into the pan.
• Use the wire rack to rest the turkey over the roasting pan, then pour any accumulated juices from the baking sheet into the pan.
• Set the roasting pan on the lowest oven rack. Place the turkey on the wire rack on the middle oven rack, directly over the roasting pan to catch any juices.
• Roast the turkey for about 2 hours, or until the internal temperature reaches 160˚F (71˚C). Start checking the turkey about 90 minutes into roasting to ensure it does not overcook.
• Remove the turkey from the oven and set the wire rack over a baking sheet to catch any juices. Let rest for about 30 minutes while the internal temperature climbs to 165˚F (74˚C).
• Meanwhile, make the gravy: Remove any solids from the roasting pan. Strain the liquid into a large pot and bring to a boil, then let reduce to your desired consistency. The gravy can be served as is or, for a thicker gravy, ladle a few spoonfuls of stock into a small bowl with the flour. Whisk until no lumps remain, then stir a bit of the flour mixture at a time back into the pot. Return to a boil and let cook for 5 minutes, until thickened. Repeat as needed until the gravy has reached your desired consistency. Reduce the heat to low, whisking occasionally, until ready to serve, or remove from the heat and bring back to temperature before serving.
• Carve the turkey: Transfer the turkey to a large cutting board with a lip to catch any juices. First, release the legs to make carving the rest of the bird easier. Using a sharp knife, cut along where the legs meets the breasts, being careful not to cut all the way through. Then, use your hands to pull the legs and thigh away from the carcass and tuck them under the wings to keep them in place.
• Cut straight down along both sides of the breast bone until you can't cut any further, then cut horizontally near the wing to release the breasts from the carcass.
• Cut all the way through the legs to release from the hip joint.
• Find where the shoulder meets the breast, then cut through that joint to remove the wings, using your hands to pull the wing away if the joint is tough to find.
• Set the carcass aside--you can pick off any remaining meat for leftovers, or make stock from the whole carcass.
• Slice the breasts crosswise, against the grain, then transfer to a serving platter. Cut the drumsticks from the thighs through the joint, wiggling the knife to find an easy release or pulling apart with your hands. Add the drumsticks to the platter. Cut the thigh meat away from the bone, then into bite-size pieces, and add to the platter. Release the flats from the wings by cutting through the joint, pulling apart with your hands if necessary, then add to the platter.
• Rearrange the meat on the platter so the larger pieces of meat with crispy, browned skin are on top. Garnish the platter with sage leaves and lemon wedges, if desired.
• Serve with the warm gravy.
• Enjoy!

CRAZY DELICIOUS TURKEY MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil. Spray foil with nonstick cooking spray.
• Puree peppers in a blender until smooth; pour into a bowl. Add turkey and bread crumbs to bowl; mix. Form the turkey mixture into a loaf and place on the prepared baking sheet.
• Bake in preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TURKEY AND STUFFING MEATLOAF RECIPE BY TASTY

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!

TURKEY MEATLOAF

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.

TASTY TURKEY MEATLOAF

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.

BEST TURKEY MEATLOAF

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).