11 Turkey Meatloaf Recipes Without Ketchup for Alternative Glazes

Looking for a turkey meatloaf glaze that isn’t ketchup? These recipes offer easy alternatives, from tangy sauces to simple savory toppings. You’ll find practical ideas to add flavor and keep dinner interesting.

Helpful Tips Before You Start

A few simple choices can help turkey meatloaf stay moist and make a ketchup-free glaze taste balanced.

Choose a Glaze That Complements Turkey

Turkey has a mild flavor, so try glazes made with ingredients like maple syrup, mustard, barbecue sauce, or balsamic vinegar. Taste the glaze before spreading it on the meatloaf.

Don’t Overmix the Meat

Mix the ingredients just until combined. Overworking ground turkey can make the loaf dense.

Use a Thermometer

Check the center with an instant-read thermometer and cook until it reaches 165°F. This helps prevent undercooking without leaving the meatloaf in the oven too long.

Add Moisture to Lean Turkey

If using lean ground turkey, include moisture-rich ingredients such as grated onion, milk-soaked breadcrumbs, or shredded zucchini. They help keep each slice tender.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after baking. This gives the juices time to settle and helps the slices hold together.

Mediterranean Turkey Meatloaf with Lemon-Herb Yogurt Glaze

This Mediterranean-style turkey meatloaf gets its savory flavor from feta, spinach, garlic, and oregano. A tangy lemon-herb yogurt glaze adds a cool, creamy finish without ketchup.

It makes a cozy weeknight main course and pairs well with roasted potatoes or a simple salad. The meatloaf stays tender, while the feta gives each slice a salty, creamy bite.

Mediterranean Turkey Meatloaf with Lemon-Herb Yogurt Glaze

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ½ cup crumbled feta
• ½ cup finely chopped baby spinach
• ¼ cup finely chopped red onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk the egg. Add the breadcrumbs, feta, spinach, red onion, garlic, oregano, salt, and black pepper. Stir to combine.
• Add the ground turkey and mix gently with your hands or a fork until the ingredients are evenly distributed. Avoid overmixing so the meatloaf stays tender.
• Shape the mixture into a compact loaf on the prepared baking sheet. Bake until the center reaches 165°F, about 40 to 45 minutes.
• While the meatloaf bakes, stir together the Greek yogurt, lemon juice, lemon zest, dill, and parsley in a small bowl.
• Let the meatloaf rest for 5 to 10 minutes after baking. Slice and serve with the lemon-herb yogurt glaze spooned over the top or on the side.

merknader

Chop the spinach and red onion finely so they blend evenly into the loaf. For the neatest slices, let the meatloaf rest before cutting, and keep extra yogurt glaze on the side so each person can add as much as they like.

Course: Main Course
Cuisine: Mediterranean
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Meat Thermometer

Balsamic-Glazed Turkey Meatloaf with Roasted Root Vegetables

This turkey meatloaf gets a tangy, lightly sweet glaze from balsamic vinegar, maple syrup, and Dijon mustard instead of ketchup. Roasting carrots, parsnips, and potatoes alongside the loaf makes it a practical one-pan dinner.

The meatloaf stays tender while the vegetables turn golden at the edges. It’s a cozy meal for a weeknight, and the balsamic glaze gives each slice a savory, gently tart finish.

Balsamic-Glazed Turkey Meatloaf with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ½ small yellow onion, finely diced
• 1 teaspoon dried thyme
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons balsamic vinegar, divided
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 12 ounces baby potatoes, halved
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the egg, breadcrumbs, milk, diced onion, thyme, salt, pepper, and 1 tablespoon of the balsamic vinegar. Add the ground turkey and mix gently until just combined. Avoid overmixing, which can make the loaf dense.
• Shape the turkey mixture into a compact loaf in the center of the baking sheet. In a small bowl, stir together the remaining 1 tablespoon balsamic vinegar, maple syrup, and Dijon mustard. Brush half of the glaze over the loaf.
• Toss the carrots, parsnips, and potatoes with the olive oil. Arrange them around the meatloaf in a single layer, keeping some space between the pieces so they roast rather than steam.
• Roast for 25 minutes. Brush the meatloaf with the remaining glaze, then continue roasting until the vegetables are tender and the center of the meatloaf reaches 165°F, about 15 to 20 minutes more.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted root vegetables.

merknader

Cut the root vegetables into similar-sized pieces so they finish roasting together. If the vegetables are tender before the meatloaf is done, transfer them to a serving dish and let the loaf finish cooking.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer

Maple-Mustard Turkey Meatloaf with Sweet Potato Mash

This turkey meatloaf gets its glossy, tangy-sweet finish from maple syrup and Dijon mustard, with no ketchup in the glaze. A little grated onion keeps the loaf moist, while breadcrumbs help it hold together.

Served with creamy sweet potato mash, it makes a cozy weeknight dinner that also works well for a relaxed Sunday meal. The mash’s natural sweetness pairs nicely with the savory turkey and sharp mustard.

Maple-Mustard Turkey Meatloaf with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ½ small yellow onion, finely grated
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons Dijon mustard, divided
• 2 tablespoons maple syrup, divided
• 1 tablespoon olive oil
• 2 medium sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• ¼ cup milk

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, grated onion, garlic powder, salt, black pepper, 1 tablespoon of the Dijon mustard, and 1 tablespoon of the maple syrup. Mix gently until just combined.
• Shape the mixture into a compact loaf on the prepared baking sheet. Stir the remaining Dijon mustard and maple syrup together in a small bowl, then brush the mixture over the top and sides of the loaf.
• Bake until the center reaches 165°F on an instant-read thermometer, about 45 to 55 minutes. Let the meatloaf rest for 10 minutes before slicing.
• While the meatloaf bakes, place the sweet potato chunks in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
• Drain the sweet potatoes and return them to the saucepan. Add the butter and milk, then mash until smooth. Serve the mash alongside slices of meatloaf.

merknader

Mix the turkey gently so the loaf stays tender, and check the temperature near the center without touching the baking sheet. For especially smooth mash, warm the milk before adding it to the sweet potatoes.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Saucepan, Potato Masher, Instant-Read Thermometer

Cranberry-Orange Turkey Meatloaf with Wild Rice

Cooked wild rice keeps this turkey meatloaf tender while adding a hearty, nutty texture. Dried cranberries and orange zest bring a bright sweet-tart flavor that feels right at home on a fall or winter dinner table.

A quick cranberry-orange glaze gives the loaf a festive finish without using ketchup. Serve it for a weeknight meal or a holiday-inspired dinner, with the extra glaze spooned over slices.

Cranberry-Orange Turkey Meatloaf with Wild Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup cooked wild rice, cooled
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/3 cup finely diced yellow onion
• 1/3 cup dried cranberries, roughly chopped
• 1 teaspoon finely grated orange zest
• 1 teaspoon chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup whole-berry cranberry sauce
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, cooked wild rice, egg, breadcrumbs, diced onion, chopped dried cranberries, orange zest, thyme, salt, and black pepper. Mix gently until the ingredients are evenly distributed. Avoid overmixing, which can make the loaf dense.
• Shape the mixture into a compact loaf on the prepared baking sheet, about 8 inches long and 4 inches wide.
• In a small bowl, stir together the cranberry sauce, orange juice, honey, and Dijon mustard. Spoon about half of the glaze over the meatloaf, spreading it across the top.
• Bake for 40 minutes. Spoon the remaining glaze over the top, then bake for another 10 to 15 minutes, until the center reaches 165°F on an instant-read thermometer.
• Let the meatloaf rest for 10 minutes before slicing. Spoon any glaze from the pan over the slices when serving.

merknader

Use fully cooled wild rice so it blends easily without warming the raw turkey. For tidy slices, let the loaf rest before cutting, and save a little extra cranberry-orange glaze to serve at the table.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer

Smoky Chipotle Turkey Meatloaf with Avocado Corn Salsa

Smoky chipotle adds a gentle kick to lean turkey, while a ketchup-free glaze of tomato paste, honey, and lime brings sweet, tangy flavor to the top. Breadcrumbs and egg help keep each slice tender and easy to serve.

A cool avocado corn salsa balances the smoky heat with creamy, fresh texture. This meatloaf makes a cozy weeknight dinner and is just as welcome at a casual weekend gathering.

Smoky Chipotle Turkey Meatloaf with Avocado Corn Salsa

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 tablespoon minced chipotle pepper in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons tomato paste
• 1 tablespoon honey
• 1 tablespoon lime juice, divided
• 1 cup corn kernels, thawed if frozen
• 1 ripe avocado, diced
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, chipotle pepper, cumin, garlic powder, and salt. Mix gently until evenly combined, taking care not to pack the mixture too tightly.
• Shape the mixture into a compact loaf on the prepared baking sheet. In a small bowl, stir together the tomato paste, honey, and half of the lime juice. Spread the glaze over the top and sides of the loaf.
• Bake until the center reaches 165°F, about 45 to 55 minutes. Let the meatloaf rest for 10 minutes before slicing so it holds together.
• While the meatloaf bakes, combine the corn, avocado, cilantro, and remaining lime juice in a bowl. Fold gently to keep the avocado pieces intact. Spoon the salsa over the sliced meatloaf just before serving.

merknader

For a milder loaf, use 2 teaspoons of minced chipotle instead of 1 tablespoon. Add the avocado corn salsa just before serving so the avocado stays fresh and the salsa does not soften the glazed top.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Teriyaki Turkey Meatloaf with Sesame-Ginger Glaze and Brown Rice

This turkey meatloaf gets its savory-sweet flavor from teriyaki sauce, fresh ginger, and a sesame-ginger glaze instead of ketchup. Brown rice makes it a hearty, easy-to-serve meal for a weeknight dinner.

The loaf stays tender with a little panko and egg, while toasted sesame seeds add a light crunch. Serve it sliced over brown rice to catch the extra glaze.

Teriyaki Turkey Meatloaf with Sesame-Ginger Glaze and Brown Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked brown rice
• 1 pound ground turkey
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup teriyaki sauce, divided
• 1 tablespoon finely grated fresh ginger, divided
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds

fremgangsmåte

 

• Cook the brown rice according to the package directions. Keep it covered and warm while you prepare the meatloaf.
• Heat the oven to 375°F. In a large bowl, combine the ground turkey, egg, panko, 2 tablespoons of the teriyaki sauce, half of the grated ginger, and the minced garlic. Mix gently until combined, taking care not to pack the mixture tightly.
• Shape the mixture into a small loaf on a parchment-lined baking sheet. Bake until the center reaches 165°F, about 40 to 50 minutes.
• While the meatloaf bakes, make the glaze. In a small saucepan, whisk together the remaining 2 tablespoons teriyaki sauce, soy sauce, honey, sesame oil, rice vinegar, and remaining ginger. Bring to a gentle simmer over medium-low heat, stirring, then cook for 2 to 3 minutes until slightly thickened.
• Brush the glaze over the meatloaf during the final 10 minutes of baking. Sprinkle the sesame seeds over the top during the last few minutes so they toast lightly.
• Let the meatloaf rest for 5 minutes before slicing. Serve the slices over the warm brown rice and spoon any remaining glaze over the top.

merknader

For neat slices, let the loaf rest before cutting and use a sharp knife. If the glaze thickens while standing, stir in a teaspoon of water to loosen it before serving. Store leftover meatloaf and rice separately in the refrigerator, then reheat gently with a little glaze to keep the turkey moist.

Course: Main Course
Cuisine: Asian
Equipment: Baking Sheet, Parchment Paper, Large Mixing Bowl, Small Saucepan, Rice Cooker or Medium Pot

Pesto Turkey Meatloaf with Parmesan Polenta

Basil pesto gives lean turkey meatloaf a fragrant, savory glaze without ketchup. A little pesto also goes into the meat, so each slice stays moist and full of herby flavor.

Serve it over creamy Parmesan polenta for a comforting dinner that feels special without being fussy. The tender meatloaf and smooth, cheesy polenta make a satisfying pairing on a cool evening or for a relaxed weekend meal.

Pesto Turkey Meatloaf with Parmesan Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely grated Parmesan cheese
• ¼ cup basil pesto, divided
• 2 tablespoons milk
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¾ cup coarse polenta
• 3 cups low-sodium chicken broth
• 1 cup water
• 2 tablespoons unsalted butter
• ½ cup finely grated Parmesan cheese, for the polenta

fremgangsmåte

 

• Heat the oven to 375°F. Line a small rimmed baking sheet with parchment paper.
• In a mixing bowl, combine the ground turkey, egg, panko, ¼ cup Parmesan, 2 tablespoons pesto, milk, salt, and black pepper. Mix gently until just combined, taking care not to compact the meat.
• Shape the mixture into a compact loaf on the prepared baking sheet. Spread the remaining 2 tablespoons pesto over the top.
• Bake until the center of the loaf reaches 165°F, about 40 to 50 minutes. Let it rest for 10 minutes before slicing so the juices settle.
• While the meatloaf bakes, bring the chicken broth and water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, until thick and tender according to the package directions.
• Stir the butter and ½ cup Parmesan into the cooked polenta. Spoon it onto plates and serve with slices of pesto-glazed turkey meatloaf.

merknader

For a soft, spoonable polenta, stir in a little extra warm water if it thickens while the meatloaf rests. Use a thermometer to check the loaf at its center, and let it rest before slicing to help it hold together.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Medium Saucepan, Whisk, Instant-Read Thermometer

Apple-Cider Glazed Turkey Meatloaf with Sautéed Cabbage

This turkey meatloaf gets its sweet-tart finish from a simple apple-cider glaze, with Dijon mustard and thyme adding a savory edge. Sautéed cabbage cooks alongside it for a cozy, practical meal with a tender loaf and lightly browned vegetables.

It works well for a weeknight dinner or a relaxed weekend meal. Serve the cabbage beside slices of meatloaf so it can catch a little of the cider glaze.

Apple-Cider Glazed Turkey Meatloaf with Sautéed Cabbage

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil, divided
• 1 small yellow onion, finely diced
• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• 1 teaspoon dried thyme, divided
• ¾ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• ½ cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 small green cabbage, cored and thinly sliced

fremgangsmåte

 

• Heat the oven to 375°F. Warm 1 teaspoon of the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Set aside to cool slightly.
• In a mixing bowl, combine the ground turkey, egg, breadcrumbs, milk, cooked onion, ½ teaspoon of the thyme, ½ teaspoon of the salt, and the black pepper. Mix gently until just combined. Shape the mixture into a loaf and place it in a baking dish.
• In a small bowl, whisk together the apple cider, Dijon mustard, maple syrup, and apple cider vinegar. Spoon about half of the glaze over the meatloaf, spreading it across the top.
• Bake for 30 minutes. Spoon the remaining glaze over the loaf, then bake for another 15 to 20 minutes, until the center reaches 165°F. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, heat the remaining olive oil in the skillet over medium heat. Add the sliced cabbage, remaining ¼ teaspoon of thyme, and remaining ¼ teaspoon of salt. Cook for 10 to 15 minutes, stirring now and then, until tender with a few lightly browned edges. Serve alongside the sliced meatloaf.

merknader

For a more pronounced tang, add the full tablespoon of cider vinegar to the glaze. Slice the meatloaf after its short rest so it holds together, and cook the cabbage until just tender if you prefer a little more bite.

Course: Main Course
Cuisine: American
Equipment: Oven, Baking Dish, Mixing Bowl, Small Bowl, Large Skillet

Hoisin-Glazed Turkey Meatloaf Lettuce Wraps

These lettuce wraps turn turkey meatloaf into a lighter, hands-on meal. Hoisin adds a sweet and savory glaze, while ginger and garlic bring a little warmth to each bite.

They work well for a weeknight dinner or a casual lunch. The meatloaf stays tender, and crisp lettuce leaves make a fresh contrast to the glazed turkey.

Hoisin-Glazed Turkey Meatloaf Lettuce Wraps

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely chopped scallions, plus 2 tablespoons for garnish
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons soy sauce
• ½ cup hoisin sauce, divided
• 1 teaspoon sesame oil
• 1 head butter lettuce, leaves separated and rinsed
• 1 tablespoon toasted sesame seeds

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, panko, ¼ cup scallions, garlic, ginger, soy sauce, 2 tablespoons of the hoisin sauce, and sesame oil. Mix gently until combined, taking care not to pack the mixture too tightly.
• Shape the mixture into a compact loaf on the prepared baking sheet. Bake until the center reaches 165°F, about 45 to 55 minutes.
• Carefully spread the remaining hoisin sauce over the top of the meatloaf. Return it to the oven for 5 minutes, until the glaze is warm and glossy.
• Let the meatloaf rest for 10 minutes, then slice it. Serve the slices in the butter lettuce leaves and top with the reserved scallions and sesame seeds.

merknader

Choose sturdy, dry lettuce leaves so they hold the meatloaf without tearing. For easier serving, slice the rested loaf into smaller pieces and let everyone assemble their own wraps.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Instant-Read Thermometer

Sun-Dried Tomato Turkey Meatloaf with Orzo and Spinach

This turkey meatloaf brings together tangy sun-dried tomatoes, tender spinach, and orzo for a hearty one-pan-style main dish. A light tomato paste glaze adds flavor without using ketchup.

It works well for a weeknight dinner when you want a familiar meatloaf with a Mediterranean-inspired twist. The orzo softens inside the loaf, while the turkey stays tender and the spinach adds color.

Sun-Dried Tomato Turkey Meatloaf with Orzo and Spinach

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup dry orzo
• 1/2 cup finely chopped sun-dried tomatoes packed in oil, drained
• 1 cup finely chopped fresh spinach
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons milk
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Lightly oil a loaf pan with the olive oil.
• Cook the orzo in a small saucepan of boiling water according to the package directions until just tender. Drain well and let it cool for a few minutes.
• In a large bowl, combine the ground turkey, cooked orzo, sun-dried tomatoes, spinach, breadcrumbs, egg, Parmesan, milk, oregano, garlic powder, salt, and black pepper. Mix gently until evenly combined.
• Transfer the mixture to the prepared loaf pan and shape it into an even loaf. Spread the tomato paste over the top in a thin layer.
• Bake until the center reaches 165°F and the loaf is cooked through, about 45 to 55 minutes. Let it rest in the pan for 10 minutes before slicing so the slices hold together.

merknader

Drain the orzo thoroughly so the meatloaf mixture does not become wet, and mix the turkey gently to keep the texture tender. For a sharper tomato flavor, spread the tomato paste in a slightly thicker layer over the top.

Course: Main Course
Cuisine: Italian
Equipment: Loaf Pan, Small Saucepan, Large Mixing Bowl, Instant-Read Thermometer

Fig-Balsamic Turkey Meatloaf with Herbed Couscous

Fig preserves and balsamic vinegar create a sweet-tart glaze that gives lean turkey meatloaf plenty of flavor without ketchup. A little glaze is mixed into the loaf, then brushed on top for a glossy finish.

Serve it with fluffy couscous tossed with parsley and thyme for an easy weeknight dinner. The meatloaf stays tender, while the couscous brings a light, herby contrast.

Fig-Balsamic Turkey Meatloaf with Herbed Couscous

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• 2 tablespoons milk
• 1 teaspoon minced fresh thyme, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup fig preserves, divided
• 2 tablespoons balsamic vinegar
• 1 cup dry couscous
• 1 cup chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a small bowl, stir together ¼ cup of the fig preserves and the balsamic vinegar. Set aside half of this mixture for the glaze.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, milk, ½ teaspoon of the thyme, salt, black pepper, and the remaining fig-balsamic mixture. Mix gently just until combined.
• Shape the mixture into a loaf on the prepared baking sheet. Brush the top with the reserved fig-balsamic glaze.
• Bake until the center reaches 165°F, about 45 to 55 minutes. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, bring the chicken broth and olive oil to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes.
• Fluff the couscous with a fork. Stir in the parsley and remaining ½ teaspoon of thyme. Serve alongside slices of meatloaf.

merknader

Mix the turkey gently so the loaf stays tender, and check the center with an instant-read thermometer rather than relying only on the baking time. If the glaze darkens before the loaf is done, loosely cover it with foil for the rest of baking.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Small Saucepan, Instant-Read Thermometer