Easy Turkey Meatloaf

Name: Easy Turkey Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 Plates
Ingredients: 2 pounds Brussels sprouts; 4 tablespoons extra virgin olive oil; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon balsamic vinegar; 1 teaspoon honey; ⅔ cup ketchup; 3 tablespoons light brown sugar; 1-½ tablespoons apple cider vinegar; ½ teaspoon Dijon mustard; 3 tablespoons extra virgin olive oil; 1 medium yellow onion; 4 cloves garlic; 1-½ teaspoons Knorr chicken flavored bouillon or kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon tomato paste or paprika; 1 tablespoon fresh thyme or 1 teaspoon dried; 1-½ tablespoons Worcestershire sauce; 1-½ tablespoons Dijon mustard; 2 large eggs; 1.36 kg (3 pounds) ground turkey (93/7); ¾ cup plain Panko breadcrumbs; ¼ cup Cilantro leaves or Italian parsley

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
12 Plates
Calories
356 kcal
Course
Main Course
Cuisine
American

Easy Turkey Meatloaf

Deacon Moody

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This healthy turkey meatloaf and roasted Brussels sprouts recipe is both flavorful and satisfying. The meatloaf is freeform and made with ground turkey, panko, onion, garlic, egg, ketchup, Worcestershire sauce, dijon mustard, thyme, cilantro, salt, and pepper. These ingredients combine to create a moist and appetizing meatloaf.The Brussels sprouts are coated with extra virgin olive oil and seasoned with salt and pepper before roasting until tender. After roasting, Brussels sprouts are tossed in olive oil, balsamic vinegar, and a touch of honey, which gives them a sweet and tangy flavor.

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Ingredients

Servings

For the Roasted Brussels Sprouts:

2 pounds Brussels sprouts , halved, stems and ragged outer leaves removed
4 tablespoons extra virgin olive oil , divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

BBQ Glaze:

⅔ cup ketchup
3 tablespoons light brown sugar , packed
1-½ tablespoons apple cider vinegar
½ teaspoon Dijon mustard

For Meatloaf:

3 tablespoons extra virgin olive oil
1 medium yellow onion , finely minced
4 cloves garlic , finely minced
1-½ teaspoons Knorr chicken flavored bouillon or kosher salt adjust to taste
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste or paprika
1 tablespoon fresh thyme or 1 teaspoon dried
1-½ tablespoons Worcestershire sauce
1-½ tablespoons Dijon mustard
2 large eggs
1.36 kg (3 pounds) ground turkey (93/7)
¾ cup plain Panko breadcrumbs
¼ cup Cilantro leaves or Italian parsley , finely chopped (optional)

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Instructions

For the Roasted Brussels Sprouts:

Preheat the oven to 425°F and set an oven rack in the middle position. Line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up if desired.
On the prepared baking sheet, toss the Brussels sprouts with three tablespoons of extra virgin olive oil and salt and pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
Meanwhile, combine the remaining tablespoon of oil, the balsamic vinegar, and the honey in a small bowl. Take the roasted Brussels sprouts out of the oven, drizzle them with the balsamic vinegar mixture, and toss them so that they are evenly coated.Taste and adjust seasoning, if necessary.

For the Turkey Meatloaf:

Preheat the oven to 350°F and set an oven rack in the middle position. Line 1 baking sheet with parchment paper or heavy-duty aluminum foil for easy clean-up if desired.
Heat the olive oil in a medium skillet over medium heat. Add the onion and poblano pepper and cook, occasionally stirring, until softened, 10 to 15 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Add the Worcestershire sauce, chicken flavored bouillon, pepper, dijon mustard, and thyme, and mix well. Allow to cool to room temperature.
Meanwhile, whisk to combine the ketchup, brown sugar, cider vinegar, and Dijon mustard in a small bowl. Set aside.
Whisk the eggs and ¼ cup of ketchup mixture in a large bowl until well combined. Add the onion and pepper mixture and the chopped cilantro or parsley and whisk to combine. Add the breadcrumbs and the ground turkey. Using your hands, mix until well combined.
Divide the meatloaf mixture into two equal mounds. Transfer to the prepared baking sheet and shape each mound into a Shape into a 9-by-5-inch oval loaf with your hands. Spread the remaining kepchup mixture over the loaves. Bake for about 45 minutes or until the internal temperature is 165 degrees F. and the meatloaf is cooked through.
To prevent the top of the meatloaf from cracking, place a pan of hot water on the rack underneath your meatloaf, so the oven is filled with gentler, moist heat. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with cilantro or parsley if desired.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: The healthy turkey meatloaf and roasted Brussels sprouts allow them to cool completely. Place any leftover meatloaf in an airtight container or wrap it tightly with plastic wrap and store it in the refrigerator for 3-4 days. Transfer the Brussels sprouts to a separate container and store them in the refrigerator for 3-4 days.
To store: The healthy turkey meatloaf and roasted Brussels sprouts allow them to cool completely. Place any leftover meatloaf in an airtight container or wrap it tightly with plastic wrap and store it in the refrigerator for 3-4 days. Transfer the Brussels sprouts to a separate container and store them in the refrigerator for 3-4 days.
To reheat: Preheat the oven to 350°F (175°C). For the meatloaf, place the slices on a baking sheet, cover with foil to prevent drying, and reheat for approximately 15-20 minutes or until heated. Spread the Brussels sprouts on a baking sheet and roast in the oven for 10-15 minutes until warm and crispy.
To reheat: Preheat the oven to 350°F (175°C). For the meatloaf, place the slices on a baking sheet, cover with foil to prevent drying, and reheat for approximately 15-20 minutes or until heated. Spread the Brussels sprouts on a baking sheet and roast in the oven for 10-15 minutes until warm and crispy.
Alternatively, you can reheat the sprouts in a skillet over medium heat, stirring occasionally, until heated. Monitor the reheating process closely to avoid overcooking and maintain the flavors and textures of the dishes. Following these guidelines, you can store the leftovers and reheat them to enjoy the healthy turkey meatloaf and roasted Brussels sprouts for another delicious meal.
Alternatively, you can reheat the sprouts in a skillet over medium heat, stirring occasionally, until heated. Monitor the reheating process closely to avoid overcooking and maintain the flavors and textures of the dishes. Following these guidelines, you can store the leftovers and reheat them to enjoy the healthy turkey meatloaf and roasted Brussels sprouts for another delicious meal.
Make-Ahead
Make-Ahead
You can follow these steps to make the healthy turkey meatloaf and roasted Brussels sprouts ahead of time. After preparing and cooking the dishes, allow them to cool completely. Once cooled, transfer the meatloaf and Brussels sprouts to separate airtight containers and store them in the refrigerator for up to 2 days. When ready to serve, reheat the meatloaf in the oven at 350°F (175°C) for about 15-20 minutes or until heated.
You can follow these steps to make the healthy turkey meatloaf and roasted Brussels sprouts ahead of time. After preparing and cooking the dishes, allow them to cool completely. Once cooled, transfer the meatloaf and Brussels sprouts to separate airtight containers and store them in the refrigerator for up to 2 days. When ready to serve, reheat the meatloaf in the oven at 350°F (175°C) for about 15-20 minutes or until heated.
The Brussels sprouts can be reheated on a baking sheet and roasted in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy. This make-ahead option allows you to prepare the healthy turkey meatloaf and roasted Brussels sprouts in advance, saving time on the day of serving while still enjoying flavorful and satisfying dishes.
The Brussels sprouts can be reheated on a baking sheet and roasted in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy. This make-ahead option allows you to prepare the healthy turkey meatloaf and roasted Brussels sprouts in advance, saving time on the day of serving while still enjoying flavorful and satisfying dishes.
How to Freeze
How to Freeze
You can follow these steps to freeze the healthy turkey meatloaf and roasted Brussels sprouts. Allow the dishes to cool completely before freezing. Slice the meatloaf into individual portions or leave it whole, depending on your preference. Place the meatloaf slices or the whole meatloaf in a freezer-safe container or wrap them tightly with plastic wrap and aluminum foil. Transfer the Brussels sprouts to a freezer-safe container or airtight freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
You can follow these steps to freeze the healthy turkey meatloaf and roasted Brussels sprouts. Allow the dishes to cool completely before freezing. Slice the meatloaf into individual portions or leave it whole, depending on your preference. Place the meatloaf slices or the whole meatloaf in a freezer-safe container or wrap them tightly with plastic wrap and aluminum foil. Transfer the Brussels sprouts to a freezer-safe container or airtight freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
Label the containers with the date and place them in the freezer. The meatloaf and Brussels sprouts can be frozen for 2-3 months. When ready to use, thaw them in the refrigerator overnight. To reheat, follow the reheating instructions provided earlier for the meatloaf and Brussels sprouts. Freezing these dishes allows you to have them on hand for future meals, ensuring you can enjoy the healthy turkey meatloaf and roasted Brussels sprouts whenever you desire.
Label the containers with the date and place them in the freezer. The meatloaf and Brussels sprouts can be frozen for 2-3 months. When ready to use, thaw them in the refrigerator overnight. To reheat, follow the reheating instructions provided earlier for the meatloaf and Brussels sprouts. Freezing these dishes allows you to have them on hand for future meals, ensuring you can enjoy the healthy turkey meatloaf and roasted Brussels sprouts whenever you desire.