Miss Mary · Recipes

Barbeque Turkey Meatloaf

2016 dinner 9Ground 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.

2016 dinner 5I 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

Turkey Meatloaf

2016 dinner 2INGREDIENTS

DIRECTIONS

2016 dinner 3Prep time:

  • Measure out your spices into a small prep bowl
  • Cut up all of your veggies, mince your garlic, and trim your thyme.
  • Preheat the oven to 400°.
  • Prepare your ¼ sheet baking pan with Pam.

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.

2016 dinner 4In 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.
2016 dinner 8Bake 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.

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