Has anyone tried Ellie Krieger's Turkey Meatloaf?

[applecrisp]

I was thinking of making a turkey meatloaf. I don't make meatloaf very often, but when I do, I tend to make CL's Diner Meatloaf Muffins with ground beef, but thought I would try a recipe using ground turkey.

Has anyone tried this? Comments. Any light turkey meatloaf recipes of course welcome!

Thanks,

Mom's Turkey Meatloaf Copyright, 2005, Ellie Krieger

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.


Nutrition Information
Nutritional Analysis per Serving Calories: 205
Total Fat: 3.5 Saturated Fat: 0.5
Protein: 32 Carbohydrates: 13 grams
Fiber: 2 grams

[PamN]

I've made it, and my husband loved it. Generally he doesn't like turkey meatloaf at all. Two of my daughters have also made it and it's their go-to meatloaf of choice.

[alicerh]

I love it too. I was surprised that it didn't tast like some turkey ones I have tried Those were not as juicy. It is now the only one I make- good for sandwiches the next day too.

[peachesncream]

We love Ina Garten's Turkey Meatloaf. I usually make 1/2 of the recipe below (using 2 large eggs). I use a combination of ground turkey and ground turkey breast (one has a bit more fat than the other). And, I bake the 1/2 loaf for about 1 hour 15 min.

Turkey Meat Loaf

3 Cups chopped yellow onions (2 large onions)
2 Tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 Cup Worcestershire sauce
3/4 Cup chicken stock
1 1/2 teaspoons tomato paste
5 Pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs -- beaten
3/4 Cup ketchup

Preheat oven to 325°.

Cook the onions, olive oil, salt, pepper, and thyme in a medium sauté pan, on medium-low heat until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread top of the meatloaf with ketchup. Bake for 1½ hours, until internal temp is 160° and the meat loaf is cooked through. Serve hot, room temp, or cold in a sandwich.

Serves 8 to 10

[applecrisp]

Thanks everyone. I think I will try it Ellie Krieger's recipe. And, peachesncream -- thanks for posting Ina Gartens recipe. I've never made that before. I just printed it out. Everything I've made from her, I thought was great.

Thanks,

[jessicacoy]

If anyone has made (or makes) both Ina's and Ellie's I would love to hear a comparison. I have had great successes with Ina's recipes, but I also love Ellie.......

[Aninha]

I have made it many times and we love it. The meatloaf is extremely moist and flavorful, it is the only recipe I use for meat loaf since I tried it for the first time!
Definitely worth trying IMO!!
Ana

[RBarry]

Just wanted to add that I always use turkey in my meat loaf. We don't eat beef in our family so it works for us. I always find it to be moist and tasty. I use regular ground turkey (not turkey breast) to ensure it's more moist.

[alicerh]

I should have added to my post that Ina's was my only go to until I tried Ellie's. I guess it will just be a matter of trying both and choosing your winner.

[memartha]

I also make Ina's and would be interested in how Ellie's compares.

I always use dark meat ground turkey (93% fat free) not the breast, which I think is way too dry. Those of you who've made the Ellie K. recipe, which type of ground turkey do you use?

[Elisabeth13]

Just curious if this is the Ina Garten recipe everyone is referring to? Since it seems to be a tried and true recipe for many of you, I'd love to have the recipe on file:

Turkey Meatloaf

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

[Elisabeth13]

Just curious if this is the Ina Garten recipe everyone is referring to? Since it seems to be a tried and true recipe for many of you, I'd love to have the recipe on file:

Turkey Meatloaf

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Never mind...I can't believe I missed that it was already posted in the thread! :o

[jessicacoy]

I should have added to my post that Ina's was my only go to until I tried Ellie's. I guess it will just be a matter of trying both and choosing your winner.

So, alicerh, sounds like you have tried both of them? Would you mind sharing why you preger Ellie's.

I bought some ground turkey today (I think it's breast for those of you wondering.....it was the only option at the store today!) Anyway, I haven't decided which recipe I'm using, but I think Ellie's.....

[PamN]

Before choosing which recipe to make, you should be aware that Ina Garten has a note on her website that her recipe was developed using 7%-fat ground turkey. If yours only has 3% fat, she warns it will be dry. You can probably get around this by adding some bell pepper to the onion mixture when you saute it, maybe be more generous with the olive oil.

[alicerh]

Well, here is the way I compare them

Ellie's - I think the quick oats may be what makes it moister than Ina's. They have the same amount of liquid/meat but Ina uses bread crumbs. I like the tomato sauce over the top which may also contrubute to the moistness. She doesn't use much seasoning and the first time I thought it would be bland but it isn't. I sometime do add various herbs to vary it.

Ina's - I like the flavoring in this one. She calls for breast but I have only used gr. turkey. Hers seems very easy to overbake.

I use 93% gr turkey for both.

[Mamasue]

I haven't tried either Ellie's or Ina's recipe but I have made this one from Epicurious. DH enjoyed it when I thought he would turn up his nose. I really liked it both hot or cold.

I did not include the mushrooms. I made sure that the carrots and onions were chopped very fine.

Turkey Meatloaf
www.epicurious.com

1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)

Preheat oven to 400°F.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
Let meatloaf stand 5 minutes before serving.

230 calories, 9 grams fat

[jessicacoy]

Thanks!!! I'll post when I figure out which one to make with my review!


Well, here is the way I compare them

Ellie's - I think the quick oats may be what makes it moister than Ina's. They have the same amount of liquid/meat but Ina uses bread crumbs. I like the tomato sauce over the top which may also contrubute to the moistness. She doesn't use much seasoning and the first time I thought it would be bland but it isn't. I sometime do add various herbs to vary it.

Ina's - I like the flavoring in this one. She calls for breast but I have only used gr. turkey. Hers seems very easy to overbake.

I use 93% gr turkey for both.

[AngelaM]

I have made Ellie's meatloaf and I just felt it did not have enough flavor. Would be better with more seasonings.

I absoultely love Emeril's Lean Mean Turkey Loaf however. My husband likes it and he hates when I make things with ground turkey.

My tips: When I make the "baby bam" seasoning, I don't add any salt (regular or celery salt). I don't normally keep celery salt on hand and I just season the loaf to taste.

1/2 pounds ground turkey
1/2 cup chopped yellow onion
1/2 cup plain bread crumbs
1/4 cup chopped celery
1/4 cup chopped red or green bell pepper
1 large egg
1/4 cup ketchup
2 teaspoons minced garlic
2 teaspoons Baby Bam, recipe follows
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.

Wash your hands and place the turkey in a large mixing bowl. Add the onion, bread crumbs, celery, bell pepper, egg, 1 tablespoon of the ketchup, the garlic, Baby Bam, salt, and ground pepper, and mix with your hands until the ingredients are well incorporated.

Transfer the turkey mixture to a 1-pound loaf pan and use your hands to form it into a loaf shape. Wash your hands really well with warm, soapy water before proceeding.

Pour the remaining 3 tablespoons of ketchup on the turkey and smear evenly over the top with the back of a spoon.

Bake until brown on top, cooked through, and an instant-read thermometer inserted into the center reaches 165 degrees F, about 45 to 50 minutes.

Using oven mitts or pot holders, remove the loaf from the oven and let rest for 5 minutes before serving.

You can easily make the turkey loaf into turkey burgers just by shaping them into burgers and cooking them like Baby Bam Burgers.



Baby Bam Seasoning:
Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt



Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.

Yield: about 3/4 cup

[granolagirl]

I made Ellie's meatlaof the other night. I would add more seasoning to it next time. I'm not sure what I did wrong, but it felt apart.

[Aninha]

I just made it again this Monday and as always it came out perfect!
I did bake mine in a loaf pan though, as I find it easier than shaping, and I only made half-recipe.
As far as flavor goes, I like the recipe as is but always add 2 tablespoons of grated cheese to my meat loaf mixture, as I think it adds lots of flavors. Oh, and I grate my onion instead of chopping it, grated onions provide a lot more flavor and moisture to the loaf!
Both DS (who is 5) and me had it for lunch yesterday and today again, so good! We had it Tuesday and then DS requested to bring it for school lunch today again as he really likes it. Since I also love it, it was my lunch today too!!
Ana

[karen w]

I also made this last week and it turned out well. My boys proclaimed it the best meatloat that I have made to date and all three of my kids ate it so that is a small miracle in itself. No, I take it back. That is a HUGE miracle!:D Anyway, I did modify the recipe a bit. I added garlic along with some extra seasoning. My mixture seemed too "wet" as well, so I added some dry breadcrumbs in addition to the oats and milk mixture(~1/4 c. or so breadcrumbs). That did the trick in terms the loaf keeping its shape while it baked on the pan(I did not use a loaf pan). I let it sit a bit before I cut it and it sliced up neatly. Finally I did not have quite enough tomato sauce and did not want to open another full can so I added a bit of BBQ sauce to the topping. That gave it a nice zing which we all liked. It was very flavorful and light.

Karen

[sharsd]

I also made this recently and was very happy with the results. In terms of modifications, I sauteed the veggies (garlic, peppers & onions) in some olive oil and can't imagine making it without that step. I added garlic salt for flavoring, bbq sauce instead of ketchup & italian bread crumbs to 'firm' it up since the mixture seemed wet. I also used only 1 egg & 1 egg yolk which also may have helped it stay together. Like Karen, I also added some bbq sauce to the top because I didn't think the 8 oz can of tomato sauce would be enough. The bites with bbq sauce were definitely a lot better than the tomato sauce alone!

I'd definitely make this again. I couldn't believe that DH liked it!

[Aninha]

Ha... interesting you both mentioning the egg/or adding bread crumbs... my mixture is always on the wet side, and I actually don't even use the egg and mine keeps its shape and slice beautifully every time!
I love this meatloaf, it is for sure the best I have ever had!
Ana

[Grace]

I made this for dinner last night. It was very good. Mine was very, very wet, but I knew it was supposed to be that way so I resisted the urge to add anything else.

I only made one change - I didn't have a red pepper so I used jarred roasted red peppers instead.

The only "problem" I had (if you even want to call it that) was I didn't put it in a loaf pan - I just formed it free-form in a baking dish as the instructions tell you to do and it spread a lot. It wasn't tall and loaf shaped anymore it was flat and wide by the time it was done cooking. But that didn't affect the flavor at all, of course. And it took well over an hour to cook - more like an hour and a half almost - and I halved the recipe since I didn't have two pounds of turkey.

So next time I would make this in a loaf pan so it will keep it's shape. But I will likely make this again since it was easy, fast and uses stuff I typically have on hand.