Barbecue Turkey Meatloaf
1 medium onion, finely chopped (9.2 to 10.0 ounces)
1 red bell pepper, finely chopped (5.9 to 6.9 ounces)
2 teaspoons ancho chili powder
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1/3 cup barbecue sauce (3.4 ounces) and a separate 1/3 cup barbecue sauce (3.4 ounces)
2 teaspoons Dijon mustard (0.4 ounce)
Two 1.25-pound packages ground lean turkey
3/4 cup homemade 100% whole-grain breadcrumbs (1.7 ounces) (Procedure to follow)
2 large eggs, beaten (3.6 ounces)
Heat a large skillet on medium-low heat until hot. Add 1 tablespoon olive oil and add the onions and red bell peppers. Continue to saute, stirring occasionally, until soft and dry, about 13 to 15 minutes. Add the chili powder, paprika, garlic powder, oregano, thyme, coriander, cumin, salt and pepper. Cook and stir until fragrant, about 10 seconds. Remove from heat and sir in 1/3 cup barbecue sauce and Dijon mustard. Mixture will be thick. Set aside to cool.
Preheat oven to 350 degrees. Position oven rack to the center of
the oven.
In a very large mixing bowl, combine the ground turkey, breadcrumbs, onion mixture and eggs. Mix until well combined. Transfer to a shallow rimmed baking sheet and shape into a loaf. Spread the entire loaf with the remaining 1/3 cup barbecue sauce.
Bake in oven for 1 hour, 15 minutes. Let stand for 10 minutes. Transfer to a serving platter and cut into slices. Serve with additional barbecue sauce, if desired.
Yield 6 to 8 servings
Homemade 100% whole-grain breadcrumbs: Use any 100% multi-grain, whole-grain or whole wheat bread of your choice, but make sure it is 100%. Toast slices in the toaster until toasty browned. Cool completely. Sometimes I let it air dry on a rack overnight. Cut into cubes and place into the food processor. Process until fine crumbs. It may take several pulses in the beginning and then I let it run continuously until I get fine crumbs (2 to 3 minutes), depending on the type of bread you are using. I like to use Kirkland's brand 100% multi-grain bread (Kirkland is a product of Costco).
Heat a large skillet on medium-low heat until hot. Add 1 tablespoon olive oil and add the onions and red bell peppers. Continue to saute, stirring occasionally, until soft and dry, about 13 to 15 minutes. Add the chili powder, paprika, garlic powder, oregano, thyme, coriander, cumin, salt and pepper. Cook and stir until fragrant, about 10 seconds. Remove from heat and sir in 1/3 cup barbecue sauce and Dijon mustard. Mixture will be thick. Set aside to cool.
Preheat oven to 350 degrees. Position oven rack to the center of
the oven.
In a very large mixing bowl, combine the ground turkey, breadcrumbs, onion mixture and eggs. Mix until well combined. Transfer to a shallow rimmed baking sheet and shape into a loaf. Spread the entire loaf with the remaining 1/3 cup barbecue sauce.
Bake in oven for 1 hour, 15 minutes. Let stand for 10 minutes. Transfer to a serving platter and cut into slices. Serve with additional barbecue sauce, if desired.
Yield 6 to 8 servings
Homemade 100% whole-grain breadcrumbs: Use any 100% multi-grain, whole-grain or whole wheat bread of your choice, but make sure it is 100%. Toast slices in the toaster until toasty browned. Cool completely. Sometimes I let it air dry on a rack overnight. Cut into cubes and place into the food processor. Process until fine crumbs. It may take several pulses in the beginning and then I let it run continuously until I get fine crumbs (2 to 3 minutes), depending on the type of bread you are using. I like to use Kirkland's brand 100% multi-grain bread (Kirkland is a product of Costco).
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