A healthy twist on a classic dinner staple.
Heyoo! Ah I haven’t been feeling the best lately, trying to take time to relax and enjoy puppy snuggles. 🙂 Plus it’s given me time to work on the blog! Last night I showed my parents the progress I’ve made and they were impressed. Of course they were impressed, I’m pretty sure they still don’t know what a blog is, but it boosted my ego and made me feel good. A girls gotta start somewhere.
When I showed my dad the meatloaf photos, I was like “do you think it looks appetizing?” and he plainly says, “no.” HAHAHA! He said it looked too white. Then I told him it is ground turkey. [sigh]
He is a meat and potatoes kind of guy. As most male Iowans over 50 who grew up on a farm are. When I lived with my parents for a year and half after graduating college, I made almost every meal for them. I made up the meal plan for the week, did all the grocery shopping (with their money, of course) and made dinner Monday, Wednesday, Thursday and Sunday nights. They had it made! And sadly at the time they didn’t appreciate it as much as they do now that I’m gone. I guess that’s how life works, isn’t it.
I made some interesting stuff back then. Some recipes my dad chose not to eat and others he was pleasantly surprised. I either got a “yeah… let’s not make that one again.” or “hmmm, this is actually pretty good.” I don’t know why he had to add the “actually” in there. My mom would always make little critiques, like “next time you should do this or add that.” I should also add that I never followed a recipe (as most bloggers don’t). I would see the title, the picture and some of the main ingredients and then make it up as I went. That’s kind of what sparked the idea of starting a blog.
Anyway to this masterpiece of meatloaf. Growing up my mom made meatloaf all the time. It’s one of my dad’s favorites (anything with red meat!) I liked it, but ever since I’ve changed my eating habits, I pretty much stay clear.
This summer I saw a lightened up version of meatloaf with ground turkey and had to try it! I liked it so much that I decided to make up my own version and share it with you all! I had to test it numerous times. Nick usually tells me the truth if he likes a recipe. He’ll try to give me suggestions even though he doesn’t know what he’s talking about (for pete’s sake, he asked if we were going to add chipotle seasoning to spaghetti once.😂😂😂)He wasn’t a huge fan of the first couple tries, but by the third we found ourselves a winner.
Since we are in the middle of winter and everyone’s craving those hot hearty dishes, I thought it was the perfect recipe to add to the blog. Now let’s talk about the ingredients.This isn’t any old turkey meatloaf recipe. I say that because the sauce is probably like nothing you’ve had before. Liquid Aminos and Ketchup (and a little brown sugar)! WHHHAAAAT?! Yes.
I tested the sauce quite a few times. So I can tell you, it’s good! I left out the brown sugar the first few times and it just wasn’t quite there. The brown sugar makes it (don’t worry there’s not much).
Note: if you have a big loaf pan (like me), you could probably double the batch and the throw half in the freezer. It reheats perfectly, and I know, because I just had it last night. If you don’t double the recipe and have a large loaf pan, you can fold tin foil and place in the middle and use it as wall. I should have taken a picture, but all you do is place the meatloaf in the pan and flatten one side, place the tin foil up against the side and it’ll bake just fine.
I can’t wait for you to try the recipe! Let me know what you think or other versions you’ve tried and loved.
Turkey Meatloaf
Ingredients
- • 1 lb. 99% lean ground turkey
- • ½ cup gluten free oatmeal
- • 1 large egg
- • ½ medium-size yellow onion (chopped)
- • 1 tablespoon garlic
- • 1 teaspoon marjoram
- • ¼ teaspoon salt
- • ¼ teaspoon pepper
- • ¼ cup ketchup
- • 2 tablespoons liquid aminos
- • 1 ½ tablespoons brown sugar
Instructions
- Preheat oven to 350F and spray loaf pan.
- In a large bowl mix together, 1 lb ground turkey, ½ cup gluten free oatmeal, 1 large egg, ½ medium-size yellow onion (chopped), 1 tablespoon garlic, 1 teaspoon marjoram, ¼ teaspoon salt and ¼ teaspoon pepper.
- In a smaller bowl, mix together /14 up ketchup, 2 tablespoons liquid aminos and 1 ½ tablespoons brown sugar.
- Pour meatloaf mixture into loaf pan and then spread sauce over the top and sides.
- Place pan in oven for 45 minutes. Let cool and enjoy!
FAQs
What is the secret to moist Meatloaf?
- Fat Content. Using a ground beef that has a slightly higher fat content can definitely help keep your meatloaf moist and tender. ...
- Add Sautéed Veggies. ...
- Add Milk. ...
- Use Breadcrumbs. ...
- Do NOT Overmix. ...
- Season the Meat Well. ...
- Add a Glaze. ...
- Cover the Meatloaf When Baking.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
Why is my ground turkey meatloaf mushy? ›
Poultry has less fat than most ground red meat, of course, but it also has less connective tissue. Connective tissue provides support and texture to meat, so with less of it, meat becomes mushy and compact when cooked.
Is meatloaf cooked at 350 or 375 degrees? ›
The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.
Why milk instead of water in meatloaf? ›
Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).
Is it better to bake meatloaf in glass or metal? ›
Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.
Is it better to bake meatloaf on a sheet pan or loaf pan? ›
Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.
What is the best binder for meatloaf? ›
If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.
Why does my meatloaf always fall apart? ›
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.
What happens if you put too much milk in meatloaf? ›
The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.
Chemical changes during cooking.
Scientists have found that pinkness occurs when gases in the atmosphere of a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give poultry a pink tinge. They are the same substances that give red color to smoked hams and other cured meats.
Is it okay for meatloaf to be a little pink? ›
If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside. The reason your meatloaf may still be pink in the middle when fully cooked is nitrates.
How to tell when meatloaf is done? ›
Because it is made of ground meat, we must cook all meatloaf to 160°F (71°C). But because we don't want to dry it out, we don't want to go beyond that temperature at all, if we can help it. Using a leave-in probe thermometer like the ChefAlarm® to monitor the temperature while cooking can help guarantee success.
What is the basic meatloaf formula? ›
The Basic Meatloaf Formula
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
How long to let meatloaf rest? ›
You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.
How do I keep my meatloaf from drying out? ›
Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking.
How do I cook meatloaf without drying it out? ›
Slow and Low Is the Way to Go
Some recipes have you cook your meatloaf at temperatures as high as 425 F. Noted food authority Alton Brown says that the ideal oven temperature for a moist meatloaf is 325 F. If the oven is too hot it will reduce the cooking time, but it tends to dry out the meat.
How do you make meatloaf not soggy? ›
Meatloaf that isn't soggy
Shape it into a long mound on a sheet tray lined with parchment or foil, and the excess fat will drain away from the loaf during cooking. If you've properly bound and shaped your meatloaf and haven't overcooked it, it will have the perfect texture without being soggy or dry.
How do you keep meatloaf from falling apart when you cook it? ›
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.
Heyoo! Ah I haven’t been feeling the best lately, trying to take time to relax and enjoy puppy snuggles. 🙂 Plus it’s given me time to work on the blog! Last night I showed my parents the progress I’ve made and they were impressed. Of course they were impressed, I’m pretty sure they still don’t know what a blog is, but it boosted my ego and made me feel good. A girls gotta start somewhere.
I made some interesting stuff back then. Some recipes my dad chose not to eat and others he was pleasantly surprised. I either got a “yeah… let’s not make that one again.” or “hmmm, this is actually pretty good.” I don’t know why he had to add the “actually” in there. My mom would always make little critiques, like “next time you should do this or add that.” I should also add that I never followed a recipe (as most bloggers don’t). I would see the title, the picture and some of the main ingredients and then make it up as I went. That’s kind of what sparked the idea of starting a blog.
Since we are in the middle of winter and everyone’s craving those hot hearty dishes, I thought it was the perfect recipe to add to the blog. Now let’s talk about the ingredients.This isn’t any old turkey meatloaf recipe. I say that because the sauce is probably like nothing you’ve had before. Liquid Aminos and Ketchup (and a little brown sugar)! WHHHAAAAT?! Yes.
