Turkey meatloaf?

Question

Has any one ever tried this? Is it the same? Any recipes?

Answer 1

We make it, you have to be careful or it can be dry, but it's good.


ingredients
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)

Accompaniment: roasted red pepper tomato sauce or ketchup
Special equipment: a meat thermometer or an instant-read thermometer
preparation
Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.

Answer 2

1

Answer 3

Yes it make a delicious meatloaf.....try this recipe

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Answer 4

Mozzarella Stuffed Turkey Loaf

1 1/4 pounds ground turkey breast
1 10-oz pkg frozen chopped spinach, thawed, squeezed dry
1/2 cup minced onion
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
2 egg whites
salt and ground black pepper, to taste
1/4 teaspoon cayenne pepper
4 ounces fresh mozzarella, cubed
2 tablespoons ketchup
2 tablespoons Dijon mustard

Preheat oven to 375°

In a large bowl, combine turkey, spinach, onion, bread crumbs, parsley, oregano, egg whites, salt and peppers. Mix until combined and divide in half.

Press 1/2 of the turkey into an 8-inch loaf pan covered in foil. Top bottom half with cubed mozzarella cheese. Press the rest of the turkey mixture over top and press down to flatten the top.

In a small bowl, combine the ketchup and mustard and with a pastry brush, brush the top of the meatloaf. Bake about 1 hour, until top is golden and the loaf begins to pull away from sides of pan. Let stand 10 minutes before slicing.

Answer 5

The other recipes sound great; but way too much work for me! I use Stove Top stuffing and it comes out great. One big difference is the baking time--it takes a little longer than regular beef/pork meat loaf.

I make mine a bit different--prepare the Stove Top according to directions, let it cool, mix in one egg then add one pound of ground turkey. Put the mixture in a loaf pan, top with ketchup like usual--then bake as directed below.

Here's the recipe from the Kraft web site.

Stove Top® Easy Pleasing Meat Loaf

2 pkg. (16 oz. each) frozen ground turkey, thawed

1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety

1 cup water

2 eggs, beaten

1/2 cup KRAFT Original Barbecue Sauce, divided

MIX all ingredients except 1/4 cup of the barbecue sauce.

SHAPE meat mixture into two oval loaves, side by side, in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.

BAKE at 375°F for 25 minutes or until center is no longer pink. Makes 6 to 8 servings.

Note: Recipe can be prepared in muffin pans. Prepare as directed, pressing into 12 muffin cups. Bake at 375°F for 30 minutes or until center is no longer pink.

Variation: For Easy Southwestern Meatloaf, add 1-1/2 teaspoons chili powder and 1/2 teaspoon hot pepper sauce to meat mixture. Continue as directed.

Answer 6

TURKEY MEATLOAF

2 lbs. ground turkey
3 eggs, slightly beaten
1 medium red onion, chopped
2 stalks celery, chopped
1 medium bell pepper, chopped
1 cup old fashioned oats
1 can mild Rotel tomatoes, diced
1 lg. jar marinara sauce
1 tablespoon sea salt
1/2 teaspoon pepper

Mix together all ingredients except for 1/2 jar of marinara sauce. Place in a large cast iron skillet or 2 loaf pans and cook at 350°F for 45 minutes then spread remaining marinara sauce on top and cook an additional 15 to 20 minutes.

Answer 7

No turkey meatloaf is not the same as meatloaf made w/ ground beef, pork & veal. Ground turkey is leaner that other ground meats & the fat of those meats add flavor and juiciness.

A good turkey meatloaf recipe will usually have grated veggies (carrots, zucchini, onion) or canned tomatoes to compensate for the "lack of" fat.

FYI, here's the link to turkey meatloaf recipes rated by users and ranked by ease:
http://web.foodnetwork.com/food/web/searchResults?searchString=turkey+meatloaf&site=food&gosearch.x=0&gosearch.y=0&searchType=Recipe
(Ina Garten's looks the most promising)

BTW, here's the best turkey burger recipe I've ever tried:

Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter

Bog Burgers:
1 1/3 pounds (the average weight of one package from meat case) ground turkey breast
1 small McIntosh apple, finely chopped
1 small white onion, chopped
1 rib celery from heart of the stalk, finely chopped
1 rounded teaspoon poultry seasoning
Salt and pepper
Vegetable oil, for drizzling
4 sandwich size sourdough English muffins
1 cup prepared whole berry cranberry sauce
1/2 cup mayonnaise or reduced fat mayonnaise
8 leaves Bibb lettuce, cleaned
Corn:
4 ears corn, shucked
4 tablespoons butter
20 blades fresh chives, finely chopped

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating: 5 Stars
Recipe courtesy Rachael Ray

Episode#: TM1B12
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_19461_PRINT-RECIPE-FULL-PAGE,00.html

I hope this helps.

Answer 8

the finest meatloaf I ever made replaced into making use of a blend of floor turkey and a touch floor pink meat in a ratio of three to at least a million. The pink meat presented the moistness and flavour, even as the turkey kept it noticeably lean. even as operating with turkey I continuously upload a touch olive oil to keep the meatloaf from drying out and upload more advantageous minced onion and celery. Combining turkey and pink meat has a tendency to make it heavy and the feel is 'humorous'.

Answer 9

As the above answer mentions the turkey can be dry, well, it depends on the quality of the ground turkey. Generic frozen turkey has a tendency to be very wet, almost too wet. I personally don't like using turkey for ground beef, but my wife does so I have some experience using it (as I am the cook in the family). The better quality turkey the better results you will have. usually that means higher priced turkey, but you can get some good at low or sale prices. I would stay away from pre-frozen, though.