Turkey Cauliflower Meatloaf
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
207 kcal
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Course
Main Course
Turkey Cauliflower Meatloaf
Description
This meatloaf recipe combines mashed cauliflower drained thoroughly to reduce moisture with ground turkey and sautéed diced mushrooms and onions for added flavor and texture. Eggs are lightly beaten to bind the ingredients together. Herbs such as parsley and dried basil, along with Worcestershire sauce, provide savory depth. Salt and black pepper season the loaf to taste.
The mixture is formed evenly in a loaf pan and baked at 400°F. About halfway through the cooking time, a glaze made of ketchup, mustard, and brown sugar is brushed on top, creating a caramelized, tangy crust. Continuing to bake finishes the cooking and develops the glaze’s shine.
The cauliflower’s moisture content requires draining the liquid occasionally during baking to maintain the proper texture, resulting in a juicy and flavorful meatloaf. Allowing the loaf to rest before slicing ensures it holds together well.
Ingredients
- 2 cups cauliflower mashed in a colander, squeezing out as much liquid as possible, cooked
- ½ onion diced
- 1 cup mushrooms diced
- 2 egg large, lightly beaten
- 1 tablespoon parsley chopped, or dried
- 2 tablespoon Worcestershire sauce
- 1 teaspoon basil dried
- ½ tsp salt
- ½ teaspoon black pepper
- 1.5 lb ground turkey lean
Glaze
- ¼ cup ketchup
- ¼ cup mustard
- 2 tablespoon brown sugar
Instructions
- Preheat oven to 400°
- Lightly coat a 9" loaf pan with cooking spray
- Whisk together the glaze ingredients & set aside.
- In a large bowl, combine all ingredients, mixing well.
- Spread meat mixture evenly in prepared pan
- Bake in the center of the oven for 45 minutes, then remove from oven, drain off any liquid, and coat the top of the loaf with the glaze.
- Return to oven and bake a further 15 minutes, or until internal temperature is 160°
- Remove from oven and allow the meatloaf to rest 10 minutes before slicing and serving.
Notes
- Drain liquid from the meatloaf pan if it accumulates during baking to avoid sogginess.
- Allow the meatloaf to rest 10 minutes after baking for easier slicing and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 207kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 116mg | 39% |
| Sodium | 361mg | 15% |
| Potassium | 669mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 28.9mg | 32% |
| Calcium | 43mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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