Healthy meatloaf recipe rachael ray - Uncategorized

Author: Virginia Swanson  

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes Rach's skillet meatloaf is glazed with a spicy layer of Korean ketchup and served with a hearty helping of rainbow chard. Turkey meatloaf gets stuffed with a WHOLE block of cheese in recipe from Queer Eye's Antoni Porowski.

Turkey and Stuffing Meatloaf

Turkey and Stuffing Meatloaf
Turkey and Stuffing Meatloaf
Provided by: The Rachael Ray Staff
Yields: 0 servings
Number of ingredients: 14
Ingredients:
  • 2 McIntosh or Gala apples
  • peeled and cut into small dice
  • 1 tablespoon lemon juice
  • 2 pounds ground all-white turkey (or a mix of dark and white meat)
  • 3 to 4 ribs of celery
  • finely chopped
  • 1 medium onion
  • finely chopped
  • 1 tablespoon poultry seasoning
  • 1 large egg
  • Salt and ground black pepper
  • 2 cups chicken stock
  • 2 cups stuffing mix
  • 1 tablespoon EVOO - Extra Virgin Olive Oil
How to cook:
  1. Preheat oven to 400F
  2. In a large bowl, add apples and lemon juice, and toss together
  3. Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper
  4. In a medium-size bowl, add the stock and the stuffing
  5. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey
  6. Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf
  7. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour
  8. Serve topped with Cider Gravy and Sour Cream and Onion Mashed Potatoes alongside
Notes: Valerie Bertinelli's Thursday Turkey Meatloaf, Valerie Bertinelli's Thursday Turkey Meatloaf. This video is unavailable because we One

Antoni Porowki's Turkey Meatloaf Is Stuffed With A Block Of Cheddar

Antoni Porowki's Turkey Meatloaf Is Stuffed With A Block Of Cheddar
Turkey meatloaf gets stuffed with a WHOLE block of cheese in recipe from Queer Eye's Antoni Porowski.
Provided by: Rachael Ray Show Staff
Yields: 0 servings
Number of ingredients: 22
Ingredients:
  • 1 large onion
  • coarsely chopped
  • 2 large garlic cloves
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 cup finely chopped fresh flat-leaf parsley leaves and tender stems
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons grated lemon zest
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon red pepper flakes
  • ⅓ cup ketchup
  • plus ¼ cup
  • 1 ¼ cups panko breadcrumbs
  • ½ cup whole milk
  • 2 large eggs
  • lightly beaten
  • 2 pounds ground turkey
  • 85% or 93% lean (a mix of light and dark meat)
  • One 8-ounce block sharp cheddar cheese
  • at room temperature
  • 1 tablespoon packed light or dark brown sugar
  • 1 teaspoon freshly ground black pepper
How to cook:
  1. Preheat oven to 400°F with a rack in the middle
  2. Pulse onion and garlic in a food processor until finely chopped
  3. Heat oil in a large skillet over medium-high heat
  4. Add the onion mixture and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 7 minutes
  5. Remove from the heat
  6. Stir in the parsley, Worcestershire sauce, lemon zest, coriander, red pepper flakes, and ¼ cup ketchup
  7. Transfer to a large bowl, and let cool
  8. In a large bowl, stir together the panko and milk and let soak 5 minutes
  9. Stir the eggs into the milk mixture, then add to the onion mixture
  10. Add the turkey and ½ teaspoon salt and mix well with your hands
  11. Lightly oil a 13-x-9-inch baking pan
  12. Shape about half of the meat mixture into a 9-x-5-inch rectangle in the center of the pan
  13. Gently press the cheese into the center, then cover with the remaining meat, building a little wall (about 1 ½ inches thick) along the sides of the cheese block and on top, being sure to seal all the seams
  14. Mix together the brown sugar, black pepper, and the remaining ⅓ cup ketchup, then brush on top of the loaf
  15. Bake until the top is deeply golden and the bottom edges are crisp, 50 to 60 minutes
  16. Remove the meatloaf from the oven and let stand for 10 to 15 minutes before serving
Notes: Turkey and Stuffing Meatloaf Recipe, Ingredients · 1 tablespoon lemon juice · 2 pounds ground all-white-meat turkey or a mix of dark and white meat · 3-4 ribs of celery, finely chopped · 1 medium onion

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes
Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes
Provided by: The Rachael Ray Staff
Yields: 0 servings
Number of ingredients: 26
Ingredients:
  • 1 head of garlic left whole plus 2 cloves
  • grated
  • Extra-virgin olive oil (EVOO)
  • for drizzling
  • 1 cup milk
  • 1 slice (about 3 inches thick) of crusty bread or 6 slices of sandwich bread
  • 2 pounds (1 package) ground lean turkey breast
  • 1 tablespoon poultry seasoning
  • 4 tablespoons fresh sage
  • chopped
  • 1/4 teaspoon nutmeg
  • to taste
  • 6 shallots
  • finely chopped
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 egg
  • beaten
  • 1 large head broccoli or 2 small heads
  • 1 pint of cherry tomatoes
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken stock
  • 1 cup milk
  • 2 1/2 cups (10 ounces) good quality
  • shredded Asiago cheese
How to cook:
  1. Serve the meatloaf with roasted garlic cheese gravy and the roasted broccoli and tomatoes alongside
  2. Preheat oven to 425F
  3. Cut the top off the whole garlic bulb, drizzle with EVOO and rub into skin
  4. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven
  5. While the garlic is roasting, place the bread into medium size mixing bowl and pour the milk over it
  6. Let it soak for 5-10 minutes
  7. In another medium-size mixing bowl, add the ground turkey
  8. Make a deep well in the center by punching the meat with your fist and fill it with the 2 cloves of grated garlic, soaked bread, poultry seasoning, sage, nutmeg, shallots, Parmigiano-Reggiano and egg
  9. Mix the meatloaf ingredients together, form a long, thin, oval-shaped loaf and transfer it to a sheet pan
  10. Drizzle the loaf liberally with EVOO, and roast for 45 minutes, until it reaches an internal temperature of 165F
  11. While the meatloaf is roasting, work on the broccoli and cherry tomatoes: Trim the very end off of the broccoli stems with a peeler or a paring knife, removing the thick fibrous outer layer of the broccoli stems
  12. Cut the broccoli lengthwise into large spears that look like long, skinny trees and place them along with the cherry tomatoes onto a sheet pan
  13. Drizzle everything with EVOO and season with salt and freshly ground black pepper
  14. Transfer to the oven during the last 30 minutes that the meatloaf is cooking
  15. For the gravy, place a medium-size saucepot over medium heat with the butter
  16. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter
  17. Once the butter melts, whisk in flour and cook for 1 minute
  18. Whisk in the chicken stock, then the milk
  19. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese
  20. Once the cheese has melted, season with salt and freshly ground black pepper
Notes: How To Make Turkey Meatloaf, Watch co-host of Food Network's "The Kitchen" Katie Lee Biegel show you how to make her Duration: 4:00

Rach's Skillet Meatloaf With Rainbow Chard Salad

Rach's Skillet Meatloaf With Rainbow Chard Salad
Rach's skillet meatloaf is glazed with a spicy layer of Korean ketchup and served with a hearty helping of rainbow chard.
Provided by: Rachael Ray
Yields: 0 servings
Number of ingredients: 32
Ingredients:
  • 2 tablespoons neutral oil
  • such as safflower or canola
  • 2 pounds ground beef (80%) or mix of beef and pork
  • Salt and pepper
  • 1 onion
  • grated or very finely chopped
  • 4 cloves garlic
  • grated or finely chopped
  • 2 inches ginger
  • grated or minced
  • About 3 tablespoons soy sauce or smoked soy sauce
  • About 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1-1 ½ cups old-fashioned oats or panko breadcrumbs
  • ½ cup ketchup
  • 3 tablespoons to ¼ cup gochujang (Korean chili paste)
  • regular or extra-spicy
  • 2 teaspoons toasted sesame oil
  • Chopped scallions or chives
  • to serve
  • Salt
  • 1 ½-2 pounds rainbow chard
  • 3 tablespoons tamari or soy sauce
  • 1 lime
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon superfine sugar
  • 2 cloves garlic
  • grated
  • minced or pasted
  • ¼ cup toasted sesame seeds
  • 1 bunch scallions
  • chopped on a bias
How to cook:
  1. For the meatloaf, heat oven to 375˚F and brush or rub a 10-inch cast-iron skillet with oil
  2. Combine ground meat with salt, pepper, onion, garlic, ginger (Rach uses her multi-grater to grate the onion, garlic and ginger directly into the bowl), soy, Worcestershire and eggs
  3. Begin with 1 cup of oats or panko added to the mixture, and add more if mixture is too wet
  4. Fill pan and form an even, smooth top for meatloaf
  5. Bake until meatloaf registers 140˚F on a thermometer, about 25 minutes
  6. Pull from oven, add sauce and bake 5-10 minutes more or to 160˚F on thermometer
  7. For the sauce, in a small bowl, combine ketchup, gochujang and sesame oil
  8. Top the prepared meatloaf with scallions or chives to serve
  9. Cut in wedges and serve directly from the pan
  10. For the salad, heat a large pot of water to boil, and season water with salt
  11. Stem chard and boil the stems 3 minutes, remove, cold shock, dry and chop into 1 inch pieces
  12. Add greens to water, 30 seconds, then cold shock in ice water, dry and coarsely chop or shred into 1 ½-inch-wide ribbons
  13. Whisk up soy sauce, juice of 1 lime, sesame oil, sugar and garlic
  14. Add the greens, sesame seeds and scallions, then toss and serve
Notes: Turkey Roll Meatloaf with Ham and Cheese, Ingredients · 2 to 2 1/2 pounds ground turkey · Salt and pepper · 1 cup toasted plain breadcrumbs · 1/4 to 1/3 cup whole milk · 1 egg · Freshly grated
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