Freeform Turkey Meatloaves
$0.00 Cooking Fee
Serving Size: 5 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
- Make the 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.
Cook Times
Active Prep25
Hands-On Cook0
Hands-Off Cook45
Passive0
Total Time1 hour hour 10 minutes minutes
Recipe Serving Size6
Ingredients
Ingredients
For the glaze:
- ⅔ cup ketchup
- ⅓ cup dark brown sugar packed
- 1½ tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
For the meatloaf:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion medium, minced
- 3 clove garlic minced
- 1¼ teaspoon Kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoon paprika
- 1 teaspoon dried thyme
- 1½ tablespoon Worcestershire sauce
- 1½ tablespoon Dijon mustard
- 2 egg large
- 2 pound 93% lean ground turkey
- ¾ cup Italian breadcrumbs
For the garnish:
- 2 tablespoon Italian parsley chopped
Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paperReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 419kcal | Carbohydrates: 34g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1159mg | Potassium: 571mg | Fiber: 2g | Sugar: 20g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg
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