A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
Swapping ground turkey for ground beef is a great way to make meatloaf a bit healthier. However, for all its merits as a low-fat alternative to ground beef, ground turkey can be dry and bland. The key to making a good turkey meatloaf is to add flavor and moisture without adding fat, which would defeat the whole purpose of making it lighter. I season this turkey meatloaf with sautéed onions and garlic, and I also add some of the sweet and tangy glaze directly to the meatloaf mixture, which makes the meatloaf flavorful and juicy. One tip if you’re making this for kids: be sure to chop the onions very finely. My experience is that kids do not like finding flecks of onions (or flecks of anything, really!) in their meatloaf. Naturally, leftovers make excellent meatloaf sandwiches.
Whisk to combine.
Next, in a small pan, heat the olive oil and add the onions.
Cook until softened, then add the garlic and cook for a few minutes more.
Meanwhile, in a large bowl, combine 1/4 cup of the glaze with the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs.
Whisk to combine.
Mix in the onion mixture.
Then add the bread crumbs and turkey.
Use your hands to mix it all together.
Form two loaves on a baking sheet.
Then spread the remaining BBQ glaze over top.
Bake for 40 to 45 minutes. I prefer this “free-form” meatloaf to those made in a loaf pan; clean-up is so much easier and all the extra fat is able to ooze out during baking.
Scrape the fat away from the loaves, transfer to a platter, and slice.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Turkey Meatloaf.
If you find anything inappropriate please report it here.
What you’ll need To Make Turkey Meatloaf
Step-by-Step Instructions
Begin by making the glaze: in a medium bowl, combine the ketchup, brown sugar, apple cider vinegar, and mustard.
Whisk to combine.
Next, in a small pan, heat the olive oil and add the onions.
Cook until softened, then add the garlic and cook for a few minutes more.
Meanwhile, in a large bowl, combine 1/4 cup of the glaze with the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs.
Whisk to combine.
Mix in the onion mixture.
Then add the bread crumbs and turkey.
Use your hands to mix it all together.
Form two loaves on a baking sheet.
Then spread the remaining BBQ glaze over top.
Bake for 40 to 45 minutes. I prefer this “free-form” meatloaf to those made in a loaf pan; clean-up is so much easier and all the extra fat is able to ooze out during baking.
Scrape the fat away from the loaves, transfer to a platter, and slice.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Turkey Meatloaf.
If you find anything inappropriate please report it here.
