Texas Turkey Meatloaf Recipes

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BEST TURKEY MEATLOAF



Best Turkey Meatloaf image

After much trial and error trying to make a more healthy meatloaf, I came up with this recipe. It is important to make this on a baking sheet so the liquids can be drained off the meatloaf. Also, do not put the topping on before the meatloaf has cooked for 30 minutes. Turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.

Provided by isabella104

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 ½ pounds ground turkey
¾ cup crushed buttery round crackers
½ cup milk
1 small onion, chopped
1 egg
1 ½ teaspoons salt
2 cloves garlic, minced
¼ teaspoon ground black pepper
½ cup ketchup
¼ cup brown sugar
1 tablespoon Worcestershire sauce

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).

Nutrition Facts : Calories 296.3 calories, Carbohydrate 25.2 g, Cholesterol 84.5 mg, Fat 13.2 g, Fiber 0.6 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 880.8 mg, Sugar 12.7 g

TURKEY MEATLOAF



Turkey Meatloaf image

This is a recipe that helps explain the Twitter-era term "humblebrag." I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. "This is remarkable," Ms. Ephron told me. I'm bragging about it still.

Provided by Sam Sifton

Categories     dinner, times classics, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint

Steps:

  • Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don't overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
  • Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
  • Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
  • Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
  • Transfer the meatloaf to a platter and let stand, tented with foil, for 10 to 20 minutes; its internal temperature will rise to 160 to 165. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams

TURKEY MEATLOAF



Turkey Meatloaf image

Try Ina Garten's Turkey Meatloaf recipe from Barefoot Contessa on Food Network for a leaner take on the American classic.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 12

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

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.

TURKEY MEAT LOAF FOR TWO



Turkey Meat Loaf for Two image

I created this recipe when I cooked for a private business, and one of the staff members thought it was the best turkey meat loaf she had ever eaten. -Judy Prante, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 12

4-1/2 teaspoons water
1-1/2 teaspoons teriyaki sauce
1 cup cubed bread
1 egg, beaten
2 tablespoons chopped onion
1 tablespoon chopped green pepper
1 tablespoon shredded part-skim mozzarella cheese
1 tablespoon shredded cheddar cheese
Dash garlic powder
Dash celery seed
1/2 pound ground turkey
1 tablespoon grated Parmesan cheese

Steps:

  • In a bowl, combine the water, teriyaki sauce and bread cubes; let stand for 5 minutes. Add the egg, onion, green pepper, mozzarella and cheddar cheeses, garlic powder and celery seed. Crumble turkey over mixture and mix well., Pat into an ungreased 5-3/4x3x2-in. loaf pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 165° drain.

Nutrition Facts : Calories 355 calories, Fat 22g fat (8g saturated fat), Cholesterol 192mg cholesterol, Sodium 476mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

TURKEY MEATLOAF



Turkey Meatloaf image

Turkey meatloaf is a favorite in our house! This healthy meatloaf recipe made with lean ground turkey is easy and delicious.

Provided by Gina

Categories     Dinner

Time 1h

Number Of Ingredients 9

1/4 cup plus 2 tbsp ketchup (I use organic)
2 tsp Worcestershire sauce
1/2 small onion (minced)
1 tsp olive oil
1.3 lb ground turkey (99% or 93% (I prefer 93))
1/2 cup seasoned whole wheat or gluten-free breadcrumbs (I like 4C)
1 large egg
1 tsp marjoram
1 teaspoon kosher salt

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.

Nutrition Facts : ServingSize 1 /4, Calories 259 kcal, Carbohydrate 14 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 104 mg, Sodium 390 mg, Fiber 1.5 g, Sugar 6 g

TURKEY MEATLOAF



Turkey Meatloaf image

An Old fashioned Meatloaf recipe that is made using a simple meatloaf recipe which makes it a good meatloaf recipe to save.

Provided by Evelyn

Categories     Main Course

Time 1h15m

Number Of Ingredients 13

2 Pounds Ground Beef (could substitute ground turkey for a lower calorie dish)
olive oil
1 cup onion (chopped)
2 cloves garlic (minced)
3 tbsp Worcestershire sauce
¾ teaspoon salt
½ teaspoon black pepper
2 eggs
1 ½ cup bread crumbs
1 8 oz can tomato sauce
½ cup tomato ketchup
2 tbsp apple cider vinegar
1 tbsp brown sugar (or 2 teaspoons for not as sweet)

Steps:

  • Preheat oven to 350° F. Sauté the onions in olive oil until caramelized, add minced garlic, sauté for 1 additional minute.
  • Remove the onion mixture from heat, add Worcestershire sauce, salt and pepper and allow to cool to room temperature.
  • In a large mixing bowl, combine the ground ground beef, eggs, bread crumbs, tomato sauce and the cooled onion mixture.
  • Use your hands to mix the simple meatloaf mixture very well. Since this is raw meat you might wish to use disposable food prep gloves for this.
  • Spray a bread loaf pan with cooking spray and press the meatloaf mixture into the loaf pan, press down well to shape. Only use the bread loaf pan as a mold but not for baking.
  • Place parchment paper on a large baking sheet. Carefully turn loaf pan upside down onto the parchment lined baking sheet to remove meatloaf. Finish shaping the meat loaf by hand. This step will prevent a soggy meatloaf since it will be baked on the baking sheet.
  • Mix the meatloaf glaze ingredients,( ketchup, vinegar and brown sugar) in a small bowl. Combine well.
  • Pour a little over half of the glaze mixture on the entire meatloaf saving the rest for later. Spread with the back of a spoon until its evenly dispersed. Place in preheated oven and bake for about 60 minutes until juices run clear and the center temperature is 160 degrees F.
  • During the last 10 minutes of baking, brush the remaining glaze mixture on the top of the meatloaf. Remove from oven and slice to serve.

Nutrition Facts : Calories 421 kcal, Carbohydrate 24 g, Protein 24 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 659 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

TEXAS STYLE MEATLOAF



Texas Style Meatloaf image

This is a recipe I use that has all the things we like in our meatloaf. The V-8 juice is what gives it that extra kick!

Provided by Rachel Carter

Categories     Meatloafs

Time 1h15m

Number Of Ingredients 10

1 1/2 lb ground chuck
1/4 c saltine cracker crumbs
2 eggs beaten
1/2 c v-8 juice
14 oz tomato sauce(or brown gravy)
1 tsp salt
1 Tbsp worcestershire sauce
1 tsp garlic salt
1/3 tsp pepper
1/4 c onion diced small

Steps:

  • 1. Preheat oven to 350 degrees. Combine all ingredients except tomato sauce(or brown gravy). Mix well.
  • 2. Shape into loaf in 12x8x1.5 baking pan. Bake for 45 minutes, remove from oven and remove grease drippings from pan. Pour tomato sauce(or brown gravy) over top of loaf and return to oven. Cook for an additional 15 mins.
  • 3. Remove from oven and serve with mashed potatoes. Makes a great meatloaf sandwich with leftovers.

TEXAS TURKEY MEATLOAF



TEXAS TURKEY MEATLOAF image

Categories     Poultry     Bake     Dinner

Yield 6

Number Of Ingredients 12

1 Medium Onion, chopped
1 Bell Pepper, chopped (Red or Orange)
1/2 Cup Fresh cilantro
4 Garlic cloves
2 Cups Breadcrumbs
1/3 Cup Chili sauce
1 Pound Lean ground turkey
1 Large Egg
2 Tbs Nonfat sour cream
2 tsp Ground cumin
1 tsp Salt
1 tsp Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees. In a large mixing bowl, combine all of the ingredients and mix until combined. (Don't overmix!) Transfer mixture to 8½ x 4½ x 2½ loaf pan. Top with extra chili sauce for spice! Line a shallow baking pan with foil, and place loaf pan inside. (To catch drippings) Bake, uncovered for an hour and a half. Let meatloaf cool with loose foil cover for 20 minutes. Serve.

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