How To Make Moist Turkey Meatloaf
Servings: 8
Ingredients
- 2 lbs lean ground turkey
- 2 cups carrots grated
- 8 oz white cheddar cheese shredded
- 8 oz baby bella mushrooms finely chopped, lightly sautéed
- 12 oz jar roasted red peppers drained
- 1 large sweet onion diced
- 1 cup fresh parsley finely chopped
- 2 cups Panko bread crumbs
- 3 large eggs
- 2 tbsp Worcestershire sauce
- 1½ tbsp kosher salt
- 1 tbsp fresh cracked black pepper
- 4 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp BBQ Rub or your favorite off the shelf rub
Sauce
- 1½ cups ketchup
- ½ cup light brown sugar packed
- 2 tbsp apple cider vinegar
- ½ cup Grenadine Syrup Roses's or similiar
Instructions
- Add all turkey meatloaf ingredients (except BBQ rub and olive oil) to a large bowl. Mix thoroughly by hand, but don't over mix. The mixture will seem pretty wet, place it in the refrigerator for 2 hours and it will be easier to work with.
- Preheat the oven or grill to 425°F, ensuring there is a rack in the middle position of the oven. While the oven is preheating, add the sauce ingredients to a saucepan, and place over medium low heat. Whisk occasionally till well incorporated. Once the sauce is teaming, reduce heat low and allow it to stay warm.
- Remove the turkey meatloaf mixture from the refrigerator. Using a raised edge cookie sheet, lined with parchment paper, form the mixture into two equal sized loaves.
- Lightly coat the loaves with olive oil, and season with optional BBQ rub. Place the sheet in the oven, close the door and reduce temperature to 350°F. Bake for 35 minutes and check the internal temperature with an instant read thermometer. Remove the loaves from the oven when the internal temperature reaches 150°F.
- Glaze the top of the loaves with the sauce, turn off the oven and return them to the warm oven for ten minutes.
- Remove the loaves from the oven, and allow them to rest for five minutes before slicing and serving with mashed potatoes or your favorite side.