Monday, February 13, 2012

Mini Turkey Meatloaf

My mom texted me with a question about this recipe the other day and I was kind of shocked I hadn't blogged about it yet! This is one of our favorite recipes and has been in the rotation probably since we first got married. The original recipe is from Barefoot Contessa, who is one of my favorite Food Network chefs. Her recipe is for a giant meatloaf though so I've pared it down to make it easier. I also added the glaze on top which isn't totally necessary but is really yummy I think. Sometimes turkey meatloaf can be a little dry or tough but Ina has solved that by sauteing the veggies first and adding a little bit of chicken broth. You might consider this "healthy" meatloaf but we actually prefer this version over the traditional veal, beef, pork mix. Hope you enjoy as much as we do.

Time: 1 hour
Serves: 2 with leftovers for meatloaf sandwiches

  • 1/2 of a yellow onion
  • 1/2 of a small green bell pepper
  • 1/2 TBSP olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 sprig of fresh thyme leaves or a pinch of dried thyme
  • 2 TBSP Worcestershire Sauce
  • 1/4 cup chicken stock or broth
  • 1/2 tsp tomato paste
  • 1/4 cup of plain breadcrumbs
  • 1-1.25 lbs ground turkey (I use the 7% fat ground turkey)
  • 1 egg
For the glaze:
  • 2 TBSP ketchup
  • 1 TBSP yellow mustard
  • 1 tsp brown sugar

  1. Preheat your oven to 425°
  2. Peel and chop your onion. You want about 3/4 cup of chopped onion.
  3. Slice your bell pepper in half, then pull out and discard the seeds and stem. Then chop 1/2 the pepper. You want about 1/2 cup of bell pepper.
  4. Heat the 1/2 TBSP olive oil in a small skillet over medium heat. When it's hot, add your chopped onion and bell pepper. Cook them for about 5 minutes, until the veggies are soft.
  5. Turn off the heat and add your 1/2 tsp kosher salt, 1/4 tsp pepper, fresh or dried thyme, 2 TBSP Worcestershire sauce, 1/4 cup of chicken broth and 1/2 tsp tomato paste. Stir this all together and let it cool to room temperature.
  6. While it's cooling, make your glaze by combining 2 TBSP ketchup, 1 TBSP mustard and 1 tsp brown sugar in a small bowl.
  7. Line a baking sheet or baking dish with foil and spray with Pam or brush with olive oil.
  8. To a large bowl, add your egg and lightly beat it with a fork. To the egg, add your ground turkey, 1/4 cup of breadcrumbs and your cooled onion mixture. Use your hands to mix this all together.
  9. Make 4 patties out of the meat mixture and place them on your oiled baking sheet. Try to keep them even in size if you can. When the meat's in the bowl, you can use your hands to mark off the 4 quarters to help with making them even. (a great Rachael Ray tip)
  10. Use a spoon to spread your glaze evenly on top of all 4 patties.
  1. Bake the meatloaf for 25-30 minutes. If you have a meat thermometer, you can check to make sure they're at 160°. Serve with ketchup!

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