Thanks to an immodest amount of barbecue sauce, this turkey meatloaf turns out moist and lovely, not dry and crumbly, and has sorta a sweet and tangy and eminently kid-friendly thing going on. And hey, not to change the topic, but if you and the wee ones in your household are fond of this recipe, chances are you’re going to be over the moon about these barbecue pork burgers.–Renee Schettler Rossi
LC What Folks Are Saying About This Recipe Note
“Moist.” “Easy.” “Family friendly.” “Makes wonderful leftovers.” That’s what folks are saying about this turkey meatloaf recipe. Sorta makes you want to find out for yourself, eh?
Turkey Meatloaf Recipe
- Quick Glance
- 20 M
- 1 H, 20 M
- Serves 8
- 2 pounds ground turkey
- 2 large eggs
- 1/3 cup barbecue sauce
- 1/2 cup finely chopped green, red, yellow, or orange bell pepper
- 1/2 cup finely chopped sweet onion
- 1/2 cup finely chopped button mushrooms
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 cup dry bread crumbs, or as needed
- Vegetable oil, for the pan
- 1. Preheat the oven to 350°F (175°C).
- 2. In a large bowl, combine the turkey, eggs, and barbecue sauce, and mix well with a wooden spoon or rubber spatula. Stir in the pepper, onion, mushrooms, salt, and pepper, and mix gently. Slowly add the bread crumbs and mix just until incorporated. The turkey meatloaf mixture should be moist and thick, not firm and dry. If necessary, add more breadcrumbs a tablespoon at a time.
- 3. Line an 11-by-4-inch rimmed baking pan or a 9-by-5-inch loaf pan with aluminum foil and slick it with vegetable oil. Place the turkey mixture in the pan, creating a smooth oval mound if using the larger pan or just plopping it in if using the loaf pan.. Smooth out the top of the turkey meatloaf.
- 4. Bake until the turkey meatloaf is cooked through but not dried out, about 50 minutes. Remove from the heat and let stand for 10 minutes before slicing. Any leftover turkey meatloaf makes swell sandwiches the next day on a roll with some more barbecue sauce slathered on top.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!