Best Thanksgiving Style Turkey Meatloaf Recipes

THANKSGIVING TURKEY MEATLOAF

Steps:

• to make the meatloaf:.
• In a bowl, combine seasoned stuffing, milk, eggs; stir then add diced onions, diced celery, shredded carrots, chopped sage, rosemary, salt, and black pepper; then add ground turkey and mix.
• Form the shape of a turkey (its body, wings, legs) on a parchment-lined baking sheet.
• to make the sauce:.
• In a small bowl, combine the canned cranberries, ketchup, hot sauce, chopped rosemary and sage.
• Apply a thick coating of the sauce over the turkey-shaped meatloaf.
• Bake 375°F for 50 minutes.
• Garnish/decorate with anything Thanksgiving-like such as lemons, sage leaves, whole rosemary, fresh or frozen cranberries.

THANKSGIVING TURKEY MEATLOAF

Steps:

• Preheat your oven to 375 degrees F and line a rimmed baking sheet with foil, parchment paper, or a Silpat liner.
• If you use foil spray the foil lightly with nonstick spray, set aside.
• In a large bowl add ground turkey, dried stuffing mix, eggs, milk, Worcestershire sauce, sage, thyme, and rosemary.
• Using your hands, or a spatula, gently mix together until well combined.
• Add the mixed meat to your prepared baking sheet and shape into a 12x8 inch loaf.
• Add to the preheated oven and bake for 30 minutes.
• Remove from the oven and top the meatloaf with about 1/2 the can of cranberry sauce.
• Place back in the oven and bake for another 15 minutes.
• Remove from the oven, test center to make sure the meatloaf has reached 165 degrees F, and serve sliced with extra cranberry sauce on the side.

JUST-LIKE-THANKSGIVING TURKEY MEAT LOAF

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.

THANKSGIVING TURKEY MEAT LOAF

Steps:

• In a large bowl, combine stuffing cubes and milk. Let stand for 10 minutes; break up stuffing cubes with a fork. Stir in the egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
• Bake, uncovered, at 375° for 25 minutes; drain if necessary. Combine the cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.

TURKEY MEATLOAF

Steps:

• Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell pepper and garlic in oil 3 minutes, stirring occasionally. Cool.
• In large bowl, mix cheese, bread crumbs, Italian seasoning, 1 teaspoon ketchup, the salt, pepper, egg and onion mixture. Crumble turkey over mixture; stir just until blended. Pack mixture into loaf pan.
• Bake 35 minutes. In small bowl, mix 1/2 cup ketchup, the brown sugar and mustard. Spread over meatloaf. Bake 5 minutes longer or until meat thermometer inserted in center reads 160°F. Let stand 10 minutes before cutting.

ITALIAN MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, combine all ingredients except pasta sauce; mix well. Add 1 cup pasta sauce; mix well. Press mixture into ungreased 8x4-inch loaf pan.
• Bake at 350°F. for 40 minutes. Pour remaining pasta sauce over meatloaf. Bake an additional 15 to 20 minutes or until thoroughly cooked in center and meat thermometer registers 160°F. Let stand 10 minutes before serving.