← Back to Search Results
baking Barbecue, Southern
Barbecue Turkey Meatloaf

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Gina: This recipe came from my fabulous “girlfriend” D’Won (every girl needs a D’Won in her circle). D’Won is a huge turkey-lover, an amateur chef, and the best personal shopper around. When I was visiting him in Atlanta, we cooked up this recipe and it was spot-on. It’s essentially a red dress for the meatloaf (and y’all know everything looks and tastes better in a red dress!).

Pat: This is one of those dishes where we splash on barbecue sauce without firing up the grill. During the early days of our post-reunion courtship, Gina would prepare this delicious meatloaf for me. She replaced ketchup, traditionally used in meatloaf recipes, with Neely’s Barbecue Sauce and Seasoning. Looking back on it, I think that just might have sealed the deal. I remember thinking at the time that any woman who can light a fire under a red-meat man with a turkey loaf–well, that woman is special.

Gina: This meatloaf is so full of flavor that I promise it will knock the socks off a 300-pound, steak-loving football player. What’s more, you can prepare this after work and have it ready by suppertime. For the best results, don’t use extra-lean ground turkey, or the meatloaf will be dry.

Yield: SERVES 6 TO 8

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon Neely’s Barbecue Seasoning
  • 1 teaspoon Old Bay Seasoning
  • 2 tablespoons yellow mustard
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1½ cups of Neely’s Barbecue Sauce
  • 2 cups bread crumbs
  • 2 pounds ground turkey (not extra-lean)

Directions

For the meatloaf:

Preheat the oven to 350°F.

Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and bell pepper, and sauté until tender, about 4 minutes. Add the garlic, and cook for another 2 minutes. Remove the skillet from the heat, and allow the mixture to cool completely.

In a large bowl, combine the Neely’s Barbecue Seasoning, Old Bay, mustard, parsley, Worcestershire sauce, cumin, salt, pepper, egg, 1 cup of the barbecue sauce, the bread crumbs, and the cooled vegetable mixture. Fold in the ground turkey (do not overmix).

Transfer the meat mixture to a 9 × 13-inch baking dish. Shape the meat into an oblong or rectangular shape (alternatively, you can pat the meat into a buttered 9 × 5-inch loaf pan), gently pressing down on the mixture to eliminate any air pockets. Bake for about 40 minutes. Remove from the oven, and paint the remaining ½ cup Neely’s Barbecue Sauce on top of the loaf. Bake in the oven for 20 more minutes.


© 2009 Patrick Neely and Gina Neely
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information does not include Neely's Barbecue Seasoning or Sauce. For nutritional information on Neely's Barbecue Seasoning or Sauce, please follow the links above.

318kcal (16%)
86mg (9%)
22mg (37%)
39mcg RAE (1%)
420mg
42mg
25g
3g
2g
23g
116mg (39%)
645mg (27%)
3g (17%)
13g (21%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-sweet-life The Sweet Life
by Kate Zuckerman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lucid-food Lucid Food
by Louisa Shafia
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
martin-yans-china Martin Yan's China
by Martin Yan
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?