Turkey Meatloaf With Brown Sugar Ketchup Glaze Recipes

TRADITIONAL MEATLOAF RECIPE WITH BROWN SUGAR AND KETCHUP GLAZE

Steps:

• Combine ketchup, brown sugar and cider vinegar in a small bowl.
• Preheat the oven to 350ºF. Line a rimmed baking sheet with foil. Set aside.
• Heat a skillet over medium-high heat. Add the oil, and once shimmering, add the onion and cook until tender. Add the garlic and cook an additional minute, then remove from the heat to cool slightly.
• In a medium bowl, combine the eggs, milk, Worcestershire sauce, mustard, salt, pepper, thyme and hot pepper sauce. Mix until combined.
• In a large bowl, combine the meat, crackers, parsley, and cooked onion and garlic mixture. Add the egg mixture and mix just until combined.
• Transfer the mixture to the prepared baking sheet. Form into a loaf about 9×5-inches.
• Brush half of the glaze over the meatloaf.
• Bake for 30 minutes, then spread the remaining glaze over the top and sides of the meatloaf.
• Return to the oven and bake until the meatloaf registers 160ºF on an instant read thermometer, about another 20-30 minutes.
• If desired, you can turn on the broiler for the last couple minutes to really thicken up the glaze.
• Cool for 10-15 minutes before slicing to serve.

BROWN SUGAR MEATLOAF WITH KETCHUP GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Stir ketchup, brown sugar, salt, and chili powder together in a bowl until smooth. Spread a small amount of the ketchup mixture into the bottom of the prepared loaf pan.
• Mix ground beef, croutons, onion, eggs, milk, and black pepper together in a large bowl; shape into a loaf and put into prepared pan. Spread remaining ketchup mixture over the loaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TURKEY MEATLOAF WITH BBQ GLAZE

Steps:

• Set oven rack to middle position and preheat oven to 350°F. Line rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
• Make the BBQ glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
• Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
• In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
• Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
• Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

BROWN SUGAR MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
• Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
• Bake in preheated oven for 1 hour or until juices are clear.

TURKEY MEATLOAF WITH KETCHUP-BROWN SUGAR GLAZE RECIPE - (4.5/5)

Steps:

• Do not use 99 percent lean ground turkey in this recipe; it will make a dry meatloaf. Three tablespoons of rolled oats, chopped fine, can be substituted for the quick oats; do not use steel-cut oats. 1. FOR THE MEATLOAF: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10-inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 teaspoon salt, increase heat to medium, and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl and set aside. Combine oats, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon pepper in second bowl. 2. FOR THE GLAZE: Whisk all ingredients in saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside. 3. Stir egg yolks and mustard into cooled onion mixture until well combined. Add turkey, Parmesan, parsley, and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using your wet hands, shape into 9 by 5-inch loaf. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes. 4. Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160 degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.

TURKEY MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside. Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it's too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs. Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool. Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides. Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing.

BROWN SUGAR TURKEY MEATLOAF

Steps:

• Preheat oven to 350°F Lightly grease a 5x9 inch loaf pan with non-stick spray.
• Press the brown sugar in the bottom of the prepared loaf pan. Stir 2 tsp worcestershire sauce into the ketchup and spread over the sugar.
• In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
• Bake in preheated oven for 1 hour or until juices are clear. Invert onto a serving plate before slicing.

BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

TURKEY MEATLOAF WITH KETCHUP-BROWN SUGAR GLAZE

Steps:

• FOR THE MEATLOAF: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line a wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10-inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 teaspoon salt, increase heat to medium, and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl; set aside. Combine oats, cornstarch, 3/4 teaspoon salt and 1/2 teaspoon pepper in second bowl; set aside.
• FOR THE GLAZE: Whisk all ingredients in saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside.
• BACK TO THE MEATLOAF: Stir egg yolks and mustard into COOLED onion mixture until well combined. Add turkey, Parmesan, parsley and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using your wet hands, shape into 9 by 5-inch loaf. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes.
• Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160 degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving. .
• Serving Suggestions for Leftovers: Meatloaf Sandwiches.

TURKEY MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside. Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it's too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs. Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool. Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides. Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy. Adapted recipe and photos by For the Love of Cooking Original recipe by The Best Light Recipe cookbook by the editors of Cook's Illustrated