Best 4 Rosemary Turkey Meatloaf Recipes

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Rosemary turkey meatloaf is a flavorful and versatile dish that can be enjoyed by people of all ages. If you're tired of the same old meatloaf recipes and looking for a new and exciting dish, try a rosemary turkey meatloaf today. This delicious dish is packed with flavor and can be served with various sides to create a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY TURKEY MEATLOAF



Rosemary Turkey Meatloaf image

This is a delicious alternative to the usual meatloaf.

Provided by MICKQ

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h15m

Yield 8

Number Of Ingredients 13

1 ½ pounds ground turkey
2 cups dry bread crumbs
1 onion, chopped
1 egg, beaten
1 cup milk
½ cup balsamic vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 ½ tablespoons chopped fresh rosemary
1 cup canned tomato sauce
¾ cup brown sugar
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.
  • Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 47.1 g, Cholesterol 92.9 mg, Fat 9.8 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 807.3 mg, Sugar 27.2 g

TURKEY MEATLOAF



Turkey Meatloaf image

This is a recipe that helps explain the Twitter-era term "humblebrag." I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. "This is remarkable," Ms. Ephron told me. I'm bragging about it still.

Provided by Sam Sifton

Categories     dinner, times classics, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint

Steps:

  • Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don't overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
  • Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
  • Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
  • Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
  • Transfer the meatloaf to a platter and let stand, tented with foil, for 10 to 20 minutes; its internal temperature will rise to 160 to 165. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 652 milligrams, Sugar 3 grams, TransFat 0 grams

ROSEMARY MEATLOAF



Rosemary Meatloaf image

Make and share this Rosemary Meatloaf recipe from Food.com.

Provided by SharleneW

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 large eggs
3/4 cup water, milk or 3/4 cup broth
3/4 cup rolled oats (quick or old-fashioned)
2 teaspoons instant minced onion
1 1/2 teaspoons salt
1/2 teaspoon thyme leaves
1/2 teaspoon rosemary, crumbled
1/2 teaspoon pepper
2 lbs lean ground beef
1/2 cup ketchup

Steps:

  • Heat oven to 350 degrees.
  • Spray a 13 x 9 x 2 inch baking pan with nonstick spray.
  • In a large bowl, beat eggs slightly with a fork.
  • Add water and oatmeal and let stand until liquid is absorbed (about 5 minutes) Stir in remaining ingredients, except meat; mix well.
  • Add meat, using your hands or a sturdy spoon and mix until well blended.
  • Shape into a loaf in your baking pan.
  • Make an indentation (trough) down center of loaf and fill with ketchup.
  • Bake for 1 hour or until loaf is done (should not be pink in the middle).
  • Remove from oven and cover with foil--let stand 10 to 15 minutes before serving and it will cut nicely.

FLORENTINE TURKEY MEATLOAF



Florentine Turkey Meatloaf image

Make and share this Florentine Turkey Meatloaf recipe from Food.com.

Provided by JackieOhNo

Categories     Meatloaf

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 1/4 lbs ground turkey
1 cup prego traditional Italian sauce
1/2 cup italian-seasoned dry breadcrumbs
1 medium onion, finely chopped (about 1/2 cup)
2 eggs, beaten or 1 egg and 2 egg white
2 tablespoons grated parmesan cheese
1/2 teaspoon fennel seed
1 (10 ounce) package frozen chopped spinach, thawed and well drained
3/4 cup shredded lowfat mozzarella cheese

Steps:

  • Heat the oven to 350°F Spray an 8-inch loaf pan with the cooking spray.
  • Thoroughly mix the turkey, 1/4 cup sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in a large bowl.
  • Press half the turkey mixture into the pan. Press a 1-inch indentation down the center of the turkey mixture.
  • Stir the spinach and mozzarella cheese in a medium bowl. Spoon the spinach mixture into the indentation, mounding in the center. Press the remaining turkey mixture over the filling, pressing the edges to seal.
  • Bake for 45 minutes. Spoon the remaining sauce over the meatloaf.
  • Bake for 15 minutes or until the meatloaf is cooked through. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 246.8, Fat 10.7, SaturatedFat 3, Cholesterol 129.2, Sodium 293.3, Carbohydrate 13.4, Fiber 2.7, Sugar 3.6, Protein 24.9

Tips:

  • Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1/2 teaspoon dried rosemary.
  • Be sure to mix the ground turkey and pork thoroughly. This will help to keep the meatloaf moist and flavorful.
  • Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough.
  • Form the meatloaf mixture into a loaf shape and place it in a baking dish. You can also use a muffin tin to make individual meatloaves.
  • Bake the meatloaf at 350 degrees Fahrenheit for 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the meatloaf rest for 10 minutes before slicing and serving. This will help to keep the meatloaf moist.

Conclusion:

This rosemary turkey meatloaf is a delicious and easy-to-make recipe. It's perfect for a weeknight meal or a special occasion. The meatloaf is moist and flavorful, and the rosemary adds a subtle, earthy flavor. Serve the meatloaf with your favorite sides, such as mashed potatoes, green beans, or a salad.

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