Description
This BBQ Turkey Meatloaf is a healthy and flavorful twist on the classic comfort dish, combining lean ground turkey with finely chopped sautéed vegetables and a smoky BBQ sauce glaze. Perfectly grilled in the oven to juicy perfection, it offers a lighter yet satisfying meal option that serves 8.
Ingredients
Scale
Vegetables
- 1 large carrot (peeled, trimmed and roughly cut into pieces)
- 3 medium celery stalks (trimmed and roughly cut into pieces)
- 2 medium onions (peeled and roughly cut into pieces)
- Handful of parsley
- 2 cloves garlic
- 1 teaspoon olive oil
Meatloaf Mixture
- 1 pound 93% lean ground turkey
- 1/4 cup breadcrumbs
- 1 large egg
- 1 teaspoon smooth Dijon mustard (yellow mustard works fine, too)
- 1 teaspoon ground paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- Black pepper (to taste)
Finishing
- 1/3 cup smooth BBQ sauce
Instructions
- Chop and sauté vegetables: Place the carrot, celery, onions, parsley, and garlic in a food processor and pulse until finely chopped but not pureed. Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chopped vegetables and cook gently until they have dried out and started to brown. Remove from heat and let cool to room temperature.
- Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with baking parchment to prevent sticking and ensure easy cleanup.
- Combine meatloaf ingredients: In a large bowl, add the ground turkey, breadcrumbs, egg, Dijon mustard, paprika, dried thyme, dried parsley, garlic powder, sea salt, and black pepper. Add the cooled sautéed vegetables. Using a hand mixer with a hook attachment, mix thoroughly until the mixture sticks together and the vegetables are evenly distributed throughout.
- Shape and bake the meatloaf: Transfer the meat mixture onto the prepared baking sheet and form it into a firm loaf shape, making sure it is compact to avoid falling apart during cooking. Brush one-third of the BBQ sauce evenly over the top. Bake for 30 minutes, then brush with another third of the BBQ sauce and continue baking for an additional 20 to 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Final glazing and resting: Remove the meatloaf from the oven and immediately brush the remaining BBQ sauce on top. Let the meatloaf rest for 10 minutes before slicing and serving to allow juices to redistribute.
Notes
- Use a food thermometer to check the internal temperature of the meatloaf to ensure it is fully cooked and safe to eat.
- Make sure not to over-process the vegetables to keep some texture in the meatloaf.
- Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs.
- Feel free to adjust the BBQ sauce sweetness or spiciness based on your preference.
