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#DELICIOUS RECIPES WITH GROUND TURKEY HOW TO#

Meanwhile, combine the breadcrumbs and milk in a small bowl. Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Cook until the mushrooms give off their liquid and it boils away about 10 minutes. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Add the garlic and cook until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, until softened about 5 minutes. Heat oil in a large skillet over medium-low heat. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.

You should also make sure the ketchup used is gluten-free or use homemade ketchup. How can I make the meatloaf gluten-free? For meatloaf without breadcrumbs, try ground gluten-free hard pretzels, rolled oats, brown rice cereal, or gluten-free Chex cereal in place of the breadcrumbs. I use my internal thermometer as a guide. Double the ingredients in the recipe and expect to bake for a bit longer in the oven (15 to 20 minutes longer). Since sharing our turkey meatloaf recipe, we’ve had some common questions so I thought I’d answer them here.Ĭan I double the meatloaf recipe? Yes! You can double the recipe (which would use about 2 pounds of ground turkey).

Here’s my favorite method for roasting vegetables and I really love this cinnamon roasted butternut squash recipe.

These buttered noodles would be amazing.

For a low-carb option, try our creamy mashed cauliflower.

Try classic mashed potatoes or give our mashed sweet potatoes a try.

Here are a few of our favorite sides to serve it with: This meatloaf is so tasty that we make it often. I like to cut the meatloaf into slices and freeze them individually so I can take one or two slices out when I need them. Let the baked meatloaf cool, and then wrap it into foil and freeze up to a month. Thaw overnight before baking.įreezing baked meatloaf. Wrap the foil around the partially frozen meatloaf, place it into a freezer bag and freeze for up to 1 month. Slide the baking sheet into the freezer and freeze until hard, about 1 hour. Follow the recipe below, form the meatloaf on top of a few sheets of foil on a baking sheet, but leave off the ketchup. When you are ready to bake, form the mixture into a loaf, cover with ketchup, and bake. Keep the raw meatloaf mixture in the refrigerator for up to 1 day before baking. Follow the recipe below, but stop just before forming and baking. Make the meatloaf mixture a day in advance.

Not only is this turkey meatloaf delicious, but it is also easy to make in advance. The meatloaf is done when an internal thermometer inserted into the middle reads 170 degrees Fahrenheit.įor a perfectly browned crust, I form the meatloaf by hand and bake on a baking sheet. We bake the meatloaf in a 400 degree Fahrenheit oven for about 50 minutes. Form the mixture into a loaf on a baking sheet, spread a little extra ketchup on top, and then bake.Mix the mushroom mixture with the breadcrumbs, milk, eggs, and ground turkey.Rehydrate bread crumbs in some milk, which adds tenderness and moisture to the meatloaf.Stir in Worcestershire sauce and ketchup.Cook chopped mushrooms, onions, and garlic in a skillet until soft.

#DELICIOUS RECIPES WITH GROUND TURKEY HOW TO#

Here’s an overview of how to make turkey meatloaf (the full recipe is below): Just like when making classic beef meatloaf, the method for our recipe is pretty simple. Just like with this recipe, our readers rave about them (especially how flavorful they are). Mushrooms are the secret ingredient to our easy turkey chili and these seriously good turkey burgers.

Instead, the mushrooms add a lovely savory flavor to the turkey. If you aren’t the biggest mushroom fan, it’s okay! The meatloaf doesn’t end up tasting like mushrooms (I promise). Umami-rich mushrooms add flavor and keep the turkey meatloaf juicy inside.