HOW LONG DO I COOK A 2 POUND MEATLOAF RECIPES

Name: Turkey Meatloaf
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/4 cup plus 2 tbsp ketchup (I use organic); 2 tsp Worcestershire sauce; 1/2 small onion (minced); 1 tsp olive oil; 1.3 lb ground turkey (99% or 93% (I prefer 93)); 1/2 cup seasoned whole wheat or gluten-free breadcrumbs (I like 4C); 1 large egg; 1 tsp marjoram; 1 teaspoon kosher salt

EASY TURKEY MEATLOAF RECIPE - SKINNYTASTE

Easy Turkey Meatloaf Recipe - Skinnytaste image

Turkey meatloaf is a favorite in our house! This healthy meatloaf recipe made with lean ground turkey is easy and delicious.

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1/4 cup plus 2 tbsp ketchup (I use organic)
2 tsp Worcestershire sauce
1/2 small onion (minced)
1 tsp olive oil
1.3 lb ground turkey (99% or 93% (I prefer 93))
1/2 cup seasoned whole wheat or gluten-free breadcrumbs (I like 4C)
1 large egg
1 tsp marjoram
1 teaspoon kosher salt

Steps:

Preheat the oven to 350F.
In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce.
In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat.
In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.

Nutrition Facts : ServingSize 1 /4, Calories 259 kcal, CarbohydrateContent 14 g, ProteinContent 37 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 104 mg, SodiumContent 390 mg, FiberContent 1.5 g, SugarContent 6 g

OUR FAVORITE MEATLOAF RECIPE RECIPE | EPICURIOUS

Our Favorite Meatloaf Recipe Recipe | Epicurious image

This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.

Provided by Rhoda Boone

Total Time 1 hour, 50 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Cooks' Note below)
1/3 cup whole milk
1 medium onion, coarsely chopped
1 celery stalk, coarsely chopped
4 garlic cloves
2 tablespoons neutral vegetable oil, such as grapeseed
2 1/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
3 tablespoons Worcestershire sauce
1 1/2 pounds ground beef chuck, preferably 20% fat
1/2 pound ground pork
2 large eggs
1/2 cup ketchup, divided, plus more for serving

Steps:

Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

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This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.
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