Turkey Meatloaf
This turkey meatloaf is moist and healthy and packed with plenty of onions, peppers, and mushrooms along with a healthy dose of barbecue sauce to keep it juicy and tender.
Ingredients
- 2 pounds ground turkey
- 2 large eggs
- 1/3 cup barbecue sauce, plus more for brushing if desired
- 1/2 cup chopped red, green, 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
Instructions
- Preheat the oven to 350°F (175°C).
- 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 gently mix. 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 a little more bread crumbs a tablespoon at a time.
- 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.
- Bake until the turkey meatloaf is cooked through but not dried out, about 50 minutes. If desired, brush the meatloaf with more barbecue sauce during the last 10 minutes or so.
- Remove the pan from the heat and let it rest 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. Originally published January 12, 2010.
Nutrition
Serving: 1portion | Calories: 187kcal | Carbohydrates: 9g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 369mg | Fiber: 1g | Sugar: 5g