Turkey Meatloaf

15m
Prep Time
50-60m
Cook Time
1h 5m
Ready In

Recipe: #7431

May 08, 2012



"Don’t omit the shredded carrot it adds moistness to the meatloaf, plan ahead the meatloaf mixture must be refrigerated for at least 4 hours before cooking so mix it in the morning and bake it for dinner in the evening the longer refrigeration time the better, using 2 pounds of all ground turkey will not produce the same flavor use the Italian turkey sausages also. Plan ahead the meatloaf needs to be chilled for a few hours or up to 48 hours before cooking."

Original is 6 servings

Nutritional

  • Serving Size: 1 (380.6 g)
  • Calories 594.6
  • Total Fat - 15.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 187.9 mg
  • Sodium - 2032.3 mg
  • Total Carbohydrate - 75.2 g
  • Dietary Fiber - 7.3 g
  • Sugars - 37.7 g
  • Protein - 40.2 g
  • Calcium - 123 mg
  • Iron - 11 mg
  • Vitamin C - 29.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Grease a 13 x 9-inch baking dish. In a large bowl using clean hands combine all ingredients except the barbecue sauce. Pat the mixture into the baking dish. Spread the barbecue sauce over the top. Cover and refrigerate for at least 4 hours or up to 48 hours.

Step 2

Preheat oven to 350 degrees F. Set oven rack to bottom position. Bake for 50-60 minutes.

Tips


No special items needed.

1 Reviews

Derf

Very flavourful with the addition of the Italian sausage, I used mild Italian. I followed the recipe as written except for the dry onion soup mix, I left it out cus of the sodium content and used the seasoned salt, i can control the sodium using the seasoned salt. I also used just half of the Worcestershire sauce. I cooked it in my loaf pan and used a much smaller amount of the hickory smoked bbq sauce. Even with cutting these items back it was still very tasty! I did have a little problem getting it to drop out of the pan but was able to patch it up and with the topping it looked not bad at all !! We enjoyed it very much with scalloped potatoes and broccoli on the side.

5.0

review by:
(12 Aug 2012)

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