Barbecue Turkey Meatloaf (published in Chile Pepper Magazine)

Barbecue Turkey Meatloaf

(published in Chile Pepper Magazine)

Zest Factor: Mild * Yield: 6-8 servings

 

1 tablespoon olive oil

½ yellow onion, fine dice

1.3 pounds (20.8 ounces) ground turkey meat

3 cloves garlic, pressed

2 teaspoons red pepper flakes

1 tablespoon sriracha

1 tablespoon minced long stem chiles (I used Bangalore Torpedo chiles)

3 pieces of wheat bread, toasted, crumbled (optional: substitute white bread)

½ cup sun-dried tomatoes, minced

¼ cup barbecue sauce (plus extra for basting)

¼ cup heavy cream (optional: substitute milk)

salt and freshly ground pepper

Preheat oven to 350˚. Grease a 9x5x3 inch glass loaf pan.

In a medium saucepan over medium heat, add olive oil and cook onions until translucent and tender about 6 to 8 minutes; once cooked, place in a large bowl. Add all other ingredients to bowl and mix until thoroughly combined. Place meatloaf mixture into glass loaf pan and bake for 30 minutes. Remove loaf and baste with extra barbecue sauce. Bake for an additional 15 minutes. Baste loaf again and finish baking for 15 minutes. Let loaf rest for 5 minutes. Serve meatloaf immediately or reserve for meatloaf sandwiches.

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2 thoughts on “Barbecue Turkey Meatloaf (published in Chile Pepper Magazine)

  1. Pingback: Barbecue Meatloaf Sandwich (Published in Chile Pepper Magazine) « Cooking with Aurora

  2. Pingback: Ultimate Turkey Bacon Burger w/ Sweet Potato Fries « Cooking with Aurora

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