Sweet and Spicy Turkey Meatloaf
- 4 Servings
- 5 mins Prep Time
- 55 mins Total Time
- 1 package 85% Lean Ground Turkey
- 8 oz. mushrooms, trimmed and pulsed in a food processor until finely chopped
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 tbsp. vegetable oil
- 1/2 tsp. freshly ground black pepper
- 1 tsp. Diamond Crystal® kosher salt
- 1 tbsp. soy sauce
- 2 tbsp. ketchup
- 1 cup panko bread crumbs
- 1/3 cup milk
- 2 large eggs, lightly beaten
- 1/4 cup bottled Thai Chili Sauce
|Serving Size||About 1/6 of meatloaf|
|Amount Per Serving|
|Calories from Fat||90|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 1g||4%|
Vitamin A 8%
Vitamin C 4%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat oven to 350°F. Spray a 9×5″ loaf pan with food release spray and then line with aluminum foil.
Step 2Heat oil in a sauté pan until shimmering. Add the onions and sauté over medium heat for 4-5 minutes, or until softened.
Step 3Add the garlic and sauté for 1 minute.
Step 4Add the mushrooms, salt, and pepper. Increase heat to high and sauté mushrooms, stirring frequently for about 5 minutes or until done.
Step 5Transfer the onions and mushrooms to a large bowl.
Step 6Combine the panko breadcrumbs and milk in a small bowl. Add the eggs and stir well to combine.
Step 7Add the breadcrumb-egg mixture to the sautéed mushrooms, and then add the ground turkey.
Step 8Using a rubber spatula or your hand, gently mix all ingredients until combined. Do not over mix.
Step 9Scrape the meatloaf mixture into the foil-lined pan and smooth the top.
Step 10Brush about 1/8 cup of thai chili sauce evenly over the meatloaf. Cover with a layer of aluminum foil.
Step 11Bake for 40 minutes, then remove foil.
Step 12Continue baking 5-10 more minutes. Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.
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