Best 5 Turkey And Caramelized Onion Meat Loaf With Pom Sauce Recipes

TASTY TURKEY MEATLOAF WITH SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground turkey, oats, 1/2 chopped onion, pear applesauce, 3 tablespoons chili powder, egg, garlic, Italian seasoning, salt, and black pepper together in a bowl; press into an 8-inch square baking dish.
• Heat olive oil in a small saucepan over medium heat; cook and stir 2 tablespoons onion until softened and lightly browned, 5 to 10 minutes. Stir brown sugar, barbeque sauce, and 1 teaspoon chili powder into onion; cook over low heat until sauce is warm, about 5 minutes.
• Bake meatloaf in the preheated oven, occasionally brushing sauce over the top, until cooked through, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKEY MEAT LOAF: ALMOST AS GOOD AS MOM'S USED TO BE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce in a bowl.
• Place stewed tomatoes in a large bowl; crush tomatoes using a fork. Add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons Worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. Spoon meatloaf mixture into the prepared baking dish. Form into a loaf, leaving about 1/2 inch between loaf and sides of dish.
• Spoon half the tomato topping over the loaf.
• Bake in the preheated oven for 45 minutes. Spoon the remaining tomato topping over loaf and top with mozzarella cheese. Bake until no longer pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TURKEY MEATLOAF WITH CREAMY HORSERADISH SAUCE

Steps:

• To make meatloaf:Preheat oven to 350 degrees.
• Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
• In a large skillet, heat the canola oil over medium high heat.
• Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
• Add the basil, oregano, rosemary, pepper and salt to the vegetables.
• Saute briefly to bring out the flavor of the herbs.
• Remove from heat and let cool.
• In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
• Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
• Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
• Cool slightly, then cut and serve topped with the horseradish sauce.
• To make the sauce: Place a medium saucepan over medium-high heat and add butter.
• Once the butter has melted, whisk in the flour.
• Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
• Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
• Turn off the heat and stir in salt and white pepper and horseradish.
• Serve warm.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY

Steps:

• For gravy base:
• Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
• For turkey:
• Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
• Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Serve turkey with gravy.

MEATLOAF WITH CARAMELIZED ONIONS

Steps:

• Melt the butter in a large pan on medium-low heat. Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly.
• In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!); Do not overmix.
• Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.) If desired, lightly sprinkle the top of the loaf with dried parsley.
• Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center.
• Servings are estimated. Cooking time includes caramelizing the onions.