Turkey Meatloaf Recipe With Bbq Sauce And Mashed Potatoes

Make the meatloaf: Arrange a rack in the middle of the oven and heat to 400°F. Line a 9x5-inch loaf pan with aluminum foil. Place the turkey, 1 cup of the barbecue sauce, onion, breadcrumbs, garlic, eggs, salt, and pepper in a large bowl. Use a wooden spoon to stir until the ingredients are well combined. Transfer the mixture to the prepared. Amy Dong 8 ratings 30 comments Jump to recipe Juicy Turkey Meatloaf A few days ago, I realized it had been a long time since we've served up meatloaf for dinner. When done right, it's a mouthwatering dinner for any busy night. My go-to meatloaf is usually this delicious, twisty Teriyaki Meatloaf.

1. Preheat the oven to 325 F. Lightly grease a rimmed baking sheet. 2. In a large mixing bowl, add all of the ingredients except for 1/4 cup of barbecue sauce. Combine thoroughly with your. 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar

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Top each loaf with barbecue sauce. Bake in the preheated oven until an instant-read thermometer reads at least 165 degrees F (74 degrees C), 50 minutes to 1 hour. Let stand for 15 minutes before slicing.

Preheat oven to 350 degrees. Line a baking pan or cookie sheet with foil. In a large bowl, combine the turkey, bread crumbs, onions, ½ cup barbecue sauce, Worcestershire sauce, egg whites, salt and pepper and mix well until thoroughly combined. Place meatloaf mixture in the center of the baking pan and shape into a 12 x 4 inch loaf by hand.

Preheat the oven to 350 degrees F. In a small skillet over medium-low heat, add 2 teaspoons of the oil and heat until shimmering, about 2 minutes. Add the onion and cook until softened and brown,.

Turn out the meatloaf mixture into the center of the pan and shape it into an even loaf. Spread the remaining ¼ cup of BBQ sauce over the top of the loaf. Bake for about 40 minutes, until the internal temperature is 160°F. If you like, spread a few more tablespoons of BBQ sauce over the cooked loaf.

Step by Step Instructions Sauté the onions in olive oil for 5 to 6 minutes, seasoning with a little kosher salt and pepper. Add the mushrooms and continue to cook until the mushrooms have softened and released their liquid. Remove the skillet from the heat and allow the mixture to cool slightly.

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.

Add heat! If you want to spice things up you can add some chipotle or sriracha to the ketchup. Use beef. If you prefer beef, swap the turkey for a lean beef around 90% lean. Make it low-carb or grain-free.

1 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. 2 Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes.

Turkey meat protein is high quality, meaning it supplies all the 9 essential amino acids used by the body for growth and repair. It is low in fat, high in vitamin B and promotes a healthy heart!

Add Sautéed Vegetables Sautéed vegetables such a onions and bell peppers add flavor, texture, and moisture to the meat. Softening them in butter first is one of the keys to a perfectly tender meatloaf. (And picky eaters won't even notice the onions. 😉) Be sure to add freshly minced garlic to the mix as well. Use a Panade

Milk. The milk helps soften the oats for better texture and provides moisture for a nice, juicy meatloaf. Worcestershire sauce. Provides savory, umami flavor. It may be substituted with soy sauce or gluten-free options such as coconut aminos or tamari. Onion powder. The onion powder may be subbed with 1/2 cup of freshly grated onion if you prefer.

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.

8 Cals:259 Protein:25 Carbs:17 Fat:10 These EASY Bacon Topped Petite Turkey Meatloaf with BBQ Sauce are so moist with the addition of grated zucchini to the meatloaf mix! Course: Dinner Cuisine: American Prep: 5 mins Cook: 25 mins Total: 30 mins

Place racks in the upper middle position of your oven and the lower position and preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil or parchment paper. In a large skillet heat the oil over medium-low heat. Add the onion, mushrooms, thyme, garlic powder, smoked paprika, salt, and pepper.

STEP 1 Heat oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan and cook the onion for 8-10 mins until softened. Add the garlic, Worcestershire sauce and 2 tsp tomato purée, and stir until combined. Set aside to cool. STEP 2 Put the turkey mince, egg, breadcrumbs and cooled onion mix in a large bowl and season well.

Whisk all ingredients together in a saucepan, adding the water last. Start with a cup of water, then whisk in a bit more at a time, until it reaches a consistency *slightly thinner* than barbecue sauce. I ended up using about 1 1/2 cups of water, but it will vary depending on how thick your tomato paste is.

Preheat your smoker to 220°F. Finely chop the onion put it in a pan on the stove over medium heat with the olive oil. Saute for 5-8 minutes, until the onion is softened and starting to brown a little. Let the onion cool for 10 minutes and mix it and all of the other loaf ingredients together, except the ground beef.

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