Turkey Meatloaf Jun 14 Written By Dog Recipe Me Daddy Turkey Meatloaf Meatloaf Print Yield: 5 bowls Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M Ingredients The Meatloaf 1 lbs 90-92% Lean Ground Turkey 0.5 Medium White or Yellow Onion finely chopped 1 Large Egg 6 Garlic Cloves minced 1.5 Tbsp Sugar-free ketchup 2 Tbsp Chopped Fresh Parsley 1/3 Cup Panko Breadcrumbs 1/4 Cup Milk 2 Tsp Kosher Salt or to taste 2 Tsp Dried Oregano 2 Tsp Fresh Ground Black Pepper 2 Tsp Smoked Paprika 1 Tbsp Freshly Chopped Parsley for garnish The Glaze 1/3 Cup Sugar-free ketchup 1/2 Tbsp Dijon Mustard 1/2 Tbsp Raw Honey 1/2 Tsp Garlic Powder 1/4 Tsp Onion Powder 1/2 Tsp White Wine Vinegar 1 Tsp Fresh Ground Black Pepper 1 Tsp Salt The Tates 2 medium russet potatoes 2 tbsp unsalted butter 1/2 cup sour cream Salt to taste Pepper to taste Chives for garnish Instructions Loaf Preheat the oven to 375° F and line a 9x5-inch loaf pan with parchment paper, leaving about an inch of overhang on both sides. This will help to easily remove the meatloaf from the pan. In a large mixing bowl, use clean hands to combine the ingredients for the meatloaf. Mix until well combined. Transfer the meat mixture to the prepared loaf pan, pressing to shape it to the inside of the pan making sure there are any air pockets left. Bake the meatloaf in the preheated oven for 40-50 minutes. While the meatloaf is baking, prepare the glaze. In a small bowl, combine the ingredients for the glaze, and stir to combine. Pour the glaze over the top of the meatloaf, and spread to evenly distribute it. Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the glaze is caramelized but not burnt. Rest for 10 minutes, then use the overhanging parchment paper to remove the meatloaf from the pan. Slice the meatloaf, and garnish with freshly chopped parsley. Enjoy! Tates Put a large pot of water on to boil; Salt the water as you would to cook pasta - make the water taste salty like the sea! (arr) Cut the potatoes into uniform medium-sized cubes Add the cubed potatoes into the pot of water Cook the potatoes until they're easily forkable (roughly 15 minutes) Remove from heat and drain the water Add butter, sour cream, salt, and pepper to the potatoes. Mash with a potato masher or whip together with a hand mixer. Finely chop the chives Portion the potatoes out to prep bowls with the meat loaf, and top with chives Nutrition Facts Calories 338.24 Fat 12.68 g Sat. Fat 6.32 g Carbs 31.82 g Fiber 2.83 g Net carbs 29.01 g Sugar 9.25 g Protein 26.94 g Sodium 1750.48 mg Cholesterol 109.88 mg Dog
Turkey Meatloaf Jun 14 Written By Dog Recipe Me Daddy Turkey Meatloaf Meatloaf Print Yield: 5 bowls Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M Ingredients The Meatloaf 1 lbs 90-92% Lean Ground Turkey 0.5 Medium White or Yellow Onion finely chopped 1 Large Egg 6 Garlic Cloves minced 1.5 Tbsp Sugar-free ketchup 2 Tbsp Chopped Fresh Parsley 1/3 Cup Panko Breadcrumbs 1/4 Cup Milk 2 Tsp Kosher Salt or to taste 2 Tsp Dried Oregano 2 Tsp Fresh Ground Black Pepper 2 Tsp Smoked Paprika 1 Tbsp Freshly Chopped Parsley for garnish The Glaze 1/3 Cup Sugar-free ketchup 1/2 Tbsp Dijon Mustard 1/2 Tbsp Raw Honey 1/2 Tsp Garlic Powder 1/4 Tsp Onion Powder 1/2 Tsp White Wine Vinegar 1 Tsp Fresh Ground Black Pepper 1 Tsp Salt The Tates 2 medium russet potatoes 2 tbsp unsalted butter 1/2 cup sour cream Salt to taste Pepper to taste Chives for garnish Instructions Loaf Preheat the oven to 375° F and line a 9x5-inch loaf pan with parchment paper, leaving about an inch of overhang on both sides. This will help to easily remove the meatloaf from the pan. In a large mixing bowl, use clean hands to combine the ingredients for the meatloaf. Mix until well combined. Transfer the meat mixture to the prepared loaf pan, pressing to shape it to the inside of the pan making sure there are any air pockets left. Bake the meatloaf in the preheated oven for 40-50 minutes. While the meatloaf is baking, prepare the glaze. In a small bowl, combine the ingredients for the glaze, and stir to combine. Pour the glaze over the top of the meatloaf, and spread to evenly distribute it. Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the glaze is caramelized but not burnt. Rest for 10 minutes, then use the overhanging parchment paper to remove the meatloaf from the pan. Slice the meatloaf, and garnish with freshly chopped parsley. Enjoy! Tates Put a large pot of water on to boil; Salt the water as you would to cook pasta - make the water taste salty like the sea! (arr) Cut the potatoes into uniform medium-sized cubes Add the cubed potatoes into the pot of water Cook the potatoes until they're easily forkable (roughly 15 minutes) Remove from heat and drain the water Add butter, sour cream, salt, and pepper to the potatoes. Mash with a potato masher or whip together with a hand mixer. Finely chop the chives Portion the potatoes out to prep bowls with the meat loaf, and top with chives Nutrition Facts Calories 338.24 Fat 12.68 g Sat. Fat 6.32 g Carbs 31.82 g Fiber 2.83 g Net carbs 29.01 g Sugar 9.25 g Protein 26.94 g Sodium 1750.48 mg Cholesterol 109.88 mg Dog
