Turkey Bbq Meatloaf With Cheesy Mashed Potatoes Recipes

CHEESY TURKEY MEATLOAF

Steps:

• Preheat oven to 350 F.
• Lightly grease an 8.5-inch loaf pan. Set aside.
• Add olive oil to a small saucepan over medium heat.
• Add onions and saute until tender.
• Add garlic and cook until fragrant.
• Remove from heat and let cool.
• In a large bowl add the cooked onion & garlic, ground turkey, crushed croutons, and egg.
• Mix together ketchup and BBQ sauce and add to the bowl.
• Add in salt, pepper, smoked paprika, thyme, oregano, sage, and parsley.
• Add in milk and mix JUST until combined. Do not overwork the meat.
• Fold in cheese.
• *optional*Fry up a tinyl test patty if you want to check the seasonings.
• Spoon the mixture into the prepared pan and smooth out.
• Brush the top with BBQ sauce and sprinkle with a bit of parlsey.
• Bake for 30-35 minutes (may need more time depending on the type of pan you use. See note*)
• Remove from oven and let cool.
• Slice and serve.

TURKEY BBQ MEATLOAF WITH CHEESY MASHED POTATOES

Steps:

• Heat oven to 350ºF.
• Mix turkey, stuffing mix, water, onions, chiles, egg and 1/4 cup barbecue sauce just until blended; press into 12 muffin cups sprayed with cooking spray.
• Bake 25 to 30 min. or until done (165ºF), brushing with remaining barbecue sauce for the last 5 min.
• Meanwhile, cook potatoes in boiling water in large saucepan 15 min. or until tender; drain. Return potatoes to pan. Add cream cheese, butter and milk; mash until potatoes are smooth and ingredients are well blended. Stir in shredded cheese and chives.
• Serve meatloaves topped with potatoes.

CHIPOTLE BBQ TURKEY MINI MEATLOAVES

Steps:

• Preheat the oven to 375 degrees F. Brush a muffin pan (with 6 jumbo or 12 medium cups) with EVOO.
• For the BBQ sauce: Combine the ketchup, chipotle puree, maple syrup, brown sugar, vinegar, Worcestershire sauce, garlic and pepper to taste in a small pot. Heat until the mixture starts to bubble, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.
• For the meatloaves: Pulse the stuffing cubes in a food processor until crumbs form. Transfer to a bowl and moisten with chicken stock.
• Combine the turkey, poultry seasoning, cumin and some salt and pepper in a large bowl. Add the moistened breadcrumbs, bell pepper, cilantro, scallions, eggs and cheese and mix gently to combine. Fill the muffin cups with the meatloaf mixture, mounding it a bit in the centers. Top with BBQ sauce. Place the pan on a baking sheet and bake for 40 minutes.
• For the mashed sweet potatoes: While the meatloaves are cooking, peel and cube the sweet potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender, then drain. Mash with the chicken stock, thyme, orange juice and salt and pepper to taste.
• Serve the meatloaves with the mashed sweet potatoes.

TURKEY MEATLOAF WITH MASHED POTATOES

Steps:

• To make the meatloaf: Preheat the oven to 350 degrees F.
• Spray the ring mold pan with the nonstick cooking spray, set aside. Slice off the top 1/3 of the head of garlic. Place on a piece of aluminum foil and spray lightly with cooking spray. Place in the oven and roast for 45 minutes.
• While the garlic is in the oven, start the meatloaf: Heat the oil in a large skillet over medium heat. Add the onions, celery, and apples, cook until softened, about 5 minutes, stirring occasionally. Transfer the vegetables to a large bowl. Add the remaining meatloaf ingredients and mix well. Place the meatloaf mixture in the prepared ring mold. Bake until cooked through, about 30 minutes.
• Meanwhile: make the mashed potatoes: In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. We've found that boiling the potatoes whole, with the skin on gives the potatoes more potato flavor.
• Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately add the buttermilk and roasted garlic, to taste, and combine well. Season with the remaining 1 teaspoon of salt and pepper, to taste.
• When the meatloaf is done, turn on the broiler. Invert the ring mold onto an ovenproof platter, or, if a baking sheet was used, carefully transfer meatloaf to the platter using a large spatula. Using a spatula, cover the meatloaf on all sides with mashed potatoes, as if frosting a cake. If using a pastry bag, add decorative swirls to the top. Place the platter under the broiler until potatoes are nicely browned, about 12 minutes.
• To make the chutney: Combine all the ingredients in a small bowl.
• Special Equipment: large ring mold pan, pastry bag and tip (optional) .
• *Cooks Note: Yukon gold potatoes have a great buttery appearance when mashed which is a great way to fool the eye when cooking and eating lower fat foods.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

BBQ TURKEY

Steps:

• Preheat a gas grill for low heat.
• Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
• Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
• Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

TURKEY BARBECUE

Steps:

• Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings., Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey., Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired.