Slimming World Turkey Loaf
A delicious turkey loaf with an optional mushroom sauce. Ideal for picnics, snacks in fridge or just for dinner.
Can keep in fridge for a few days or freeze!
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Giada De Laurentiis' Turkey Meatloaf | Giada At Home | Food Network
Feta and sun-dried tomatoes add exotic flavor to Giada's turkey meatloaf!
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Turkey Meatloaf with Feta and Sun-dried Tomatoes
Recipe courtesy of Giada at Home
Total: 1 hr 5 min
Prep: 15 min
Inactive: 5 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
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Giada De Laurentiis' Turkey Meatloaf | Giada At Home | Food Network
How-To Make Turkey Meatloaf With Meyhem Lauren
We love Meyhem Lauren as much as he loves turkey, and that says a lot. Meyhem is back in the MUNCHIES test kitchen making his favorite turkey meatloaf with a Thanksgiving twist. He teaches us the value of good seasoning, makes an argument for turkey being superior to chicken, and clears the air for 'Fuck, That's Delicious' fans on his obsession with shrimp.
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Homemade Meatloaf Recipe | The Best Meatloaf Recipe Ever! Easy & Delicious #MrMakeItHappen #Meatloaf
Meatloaf was one of my childhood favorites. It's also one of the very first recipes that I learned how to make. It's time we give this classic dish the respect it really deserves lol. Let's get in the kitchen and #makeithappen
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Shopping List:
1 lb 80/20 ground beef
1 lb ground pork
1 box Boursin Garlic and Herbs
1/4 cup diced parsley
1 bell pepper diced
1/2 large onion diced
2 tbsps sour cream
1-2 tbsps garlic paste
2 beaten eggs
1 1/2 - 2 cups bread crumbs
smoked paprika/italian seasoning/red pepper flakes
salt/pepper/garlic/onion powder
Sauce:
1 cup BBQ
1 cup ketchup
1-2 tbsps tomato paste
2 tbsps dijon mustard
1 tbsps worcestershire sauce
1/4 cup brown sugar
salt and pepper / smoked paprika
Directions:
Begin by prepping your veggies and parsley. Next, saute veggies, parsley, and garlic for 3-4 minutes. Place in freezer to chill after softened. In a large mixing bowl combine remaining ingredients (except sauce ingredients). Work everything together with your hands until it forms one large meatball. Add bread crumbs a little at a time until the loaf takes shape. Place mixture in the fridge for 30 minutes.
Preheat oven to 375 and form into a loaf shape. Place on wire rack or into a loaf pan. Bake for 30-45 minutes. Mix together sauce ingredients over medium low heat. Baste meatloaf with sauce during final 20-30 minutes. Meatloaf is done when it registers 165 degrees internal temp in the middle.
Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing
RECIPE:
Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing - The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!
INGREDIENTS:
5 cups French bread cubes
5 tablespoons unsalted butter, at room temperature
3 cloves garlic, minced
1 onion, diced
2 celery ribs, diced
1/3 cup dry white wine
1/4 cup dried sweetened cranberries
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 1/2 cups seasoned cornbread stuffing mix
1/2 cup pecans, chopped
1 1/2 cups chicken stock
Kosher salt and freshly ground black pepper
FOR THE TURKEY
2 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon lemon zest
1 (2-pound) boneless, skin-on turkey breast
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
3. Melt butter in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes. Stir in cranberries, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.
5. Stir in bread, cornbread stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*
6. Spread bread mixture into the prepared baking dish.
7. In a small bowl, combine butter, garlic, thyme and lemon zest.
8. Using your fingers, carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Secure skin over the butter with wooden picks; season with salt and pepper, to taste.
9. Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 40-45 minutes.
10. Serve immediately.