Easy Turkey Meatloaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
12 Plates
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Easy Turkey Meatloaf
Description
Easy Turkey Meatloaf includes a mixture of ground turkey seasoned with garlic, onion, thyme, tomato paste, and Dijon mustard, providing depth and moisture. The meatloaf is baked and finished with a BBQ glaze made from ketchup, brown sugar, vinegar, and mustard for a slightly sweet and tangy crust. Roasted Brussels sprouts, prepared separately, are halved and cooked until browned, then dressed with a blend of balsamic vinegar and honey for a subtle sweetness that complements the meatloaf. This dish pairs well for a complete meal with protein and vegetables.
The Brussels sprouts offer a crisp exterior and tender interior through roasting at high heat. The meatloaf's tender texture comes from the mixture of eggs and panko breadcrumbs binding the lean turkey. Baking at moderate temperatures ensures even cooking without drying out the meat. The glaze adds moisture and flavor enhancement in the final minutes.
Serve this meatloaf hot alongside the roasted Brussels sprouts for a satisfying meal. The blend of sweet and savory notes from the glaze and balsamic-honey drizzle balances the mild turkey and earthy sprouts. It fits well as a family dinner or batch-cooked meal for leftovers.
The notes suggest practical storage and reheating advice for both the meatloaf and Brussels sprouts. Leftovers can be refrigerated for several days or frozen up to a few months. Reheating in the oven helps maintain texture for both components, while roasting the sprouts again revives their crispness. Make-ahead options allow preparing the entire meal up to two days in advance, enhancing convenience without sacrificing quality.
Ingredients
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 black pepper freshly ground
- 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 yellow onion finely minced, medium
- 4 cloves garlic , finely minced
- 1-½ teaspoons knorr chicken flavored bouillon adjust to taste, or kosher salt
- 1 teaspoon black pepper freshly ground
- 1 tablespoon tomato paste or paprika
- 1 tablespoon thyme fresh or 1 teaspoon dried
- 1-½ tablespoons Worcestershire sauce
- 1-½ tablespoons Dijon mustard
- 2 egg large
- 1.36 kg ground turkey 93/7, 3 pounds
- ¾ cup panko breadcrumbs plain
- ¼ cup cilantro finely chopped (optional, leaves or Italian parsley
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.
Notes
- Refrigerate leftover meatloaf and Brussels sprouts separately in airtight containers for up to 3-4 days.
- Reheat meatloaf slices in a foil-covered baking sheet at 350°F for 15-20 minutes to retain moisture.
- Reheat Brussels sprouts by roasting them again at 350°F for 10-15 minutes to restore crispness or warm in a skillet over medium heat.
- You can freeze cooked meatloaf and Brussels sprouts for up to 2-3 months; thaw overnight in the refrigerator before reheating.
- Make-ahead tip: Prepare and cook both dishes, cool completely, then store separately in the refrigerator for up to 2 days before reheating and serving.
User Reviews
Overall Rating
5
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