Creating Memories One Day at a Time
Ground turkey, meh. BUT, turkey with the right flavors, delish. Adaptation helps us all create those comfort foods that fit in our world. Experimenting isn’t going to harm anyone but may prove to be a go-to meal even if it is healthy.
I’ve always made the traditional 1976 27th printing Betty Crocker Meatloaf for my family. They do not have that recipe on their website. Savory spices, bread, Worcestershire sauce and other exotic ingredients too. With the exception of my daughter, the men in the family were not fans of hopped-up ground beef. But, I’ve not made it with barbeque sauce before.
I ran across this turkey meatloaf recipe on My Body My Kitchen (MBMK) and it sounded like I could make a meal and have prep food for a few days. This recipe provides about 6 servings at 1” slices each (put the ends together as one). If you make the MBMK recipe they state it is gluten free. MINE IS NOT. I served this with the BLAT salad (without the avocados) made with Spiralized zucchini.
Printable Version: 2016 Turkey Meatloaf
Heat oil in skillet on medium heat. Add scallions, onions and green peppers; sauté for about 5 minutes till vegetables are softened. Add thyme and garlic; cook for about 1 minute.
In a medium size bowl add ground turkey, bread crumbs, egg, 1 T of KC BBQ sauce, salt, pepper flakes, and black pepper. Using a wooden spoon, mix till blended. Add the vegetable mixture and incorporate.
Form the meat mixture into a loaf on the prepared baking sheet. Cover with the remaining KC Original Barbeque sauce.
Bake uncovered for 40 minutes. Remove and add one more tablespoon sauce and return for 5 more minutes. Internal temperature should be 160° when finished. Let meatloaf cool for at least 5 minutes before cutting into 1” slices.