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Spicy Turkey Meatloaf » Simple and Healthy Recipe! ✅

Can’t get enough – last time I had to bulk up to four pounds of meat to satisfy the crowd! I’ve also made it with beef and chicken, but turkey is my favorite. —Erin Jeanne McDowell

This is one of the simplest and tastiest ways to shake up a traditional ground meatloaf – use ground turkey instead and make it spicy! This recipe is sure to be added to your weekly rotation. Of course, if you have guests who are averse to spice, you can use Dijon mustard and add cayenne pepper and sriracha to taste, but on the other hand, if they like spice, feel free to add sriracha in the frosting. And yes, as you can see from the recipe, Erin doesn’t call for a standard skillet here; instead, use a foil-lined tin and form the loaf there. The frosting won’t overflow like she would with a smaller pan, and she can use more surface area while brushing and drizzling. We’re not sure why we haven’t thought of that method before!

Even the bread comes together in no time. All you need to do is mix the bread ingredients in one bowl and then the glaze ingredients in another. Cook in the oven and dinner is ready. Also adjust the seasonings to your liking: if you don’t like cumin, cut the amount in half or use your other favorite spice. And be sure to use low-sodium soy sauce if you season your bread with extra salt; if not low sodium, skip adding more salt. Whatever spices and toppings you choose, this foolproof recipe results in a moist, tender meatloaf every time and we hope you enjoy it as much as we do. – Publishers

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Spicy Turkey Meatloaf

  • meatloaf
  • 1 pound of ground turkey (454 g)

  • 1 onion, finely chopped (220 g)

  • 1 large egg (57g)

  • 3 cloves of garlic, finely minced (15 g)

  • 3/4 cup (or more) breadcrumbs (63 g)

  • 3 tablespoons of soy sauce (48 g)

  • 2 tablespoons of ketchup (32 g)

  • 2 tablespoons of spicy brown mustard (32 g)

  • 1 tablespoon of rice vinegar (14 g)

  • 1 tablespoon Worcestershire sauce (17 g)

  • 2 teaspoons of ground coriander (4 g)

  • 2 teaspoons of ground cumin (4 g)

  • 1 teaspoon of cayenne (or more to taste) (2 g)

  • Kosher salt and freshly ground pepper

  • Spicy Sriracha Glaze
  • 1/4 cup tomato sauce (68g)

  • 2 tablespoons of apple cider vinegar (28 g)

  • 1 tablespoon of sriracha (or more to taste) (20 g)

  • 1 teaspoon ground cumin (2 g)

  1. Heat oven to 350°F. Prepare meatloaf: In a large bowl, combine turkey, onion, egg, garlic, breadcrumbs, soy sauce, ketchup, brown mustard, rice vinegar, Worcestershire sauce, coriander, cumin, cayenne pepper, salt and pepper just to combine. If the mixture is too wet, add more breadcrumbs. Form the mixture into a loaf on a parchment paper lined baking sheet.

  2. Make the glaze: In a small bowl, combine the ketchup, apple cider vinegar, Sriracha, and cumin until well blended.

  3. Brush the frosting all over the loaf (this is why I don’t use a cake pan, for maximum frosting action).

  4. Bake, soaking bread occasionally, for 35-45 minutes, until cooked through. If you like, you can pass the finished bread under the rack and the glaze will form a small crust.

I always have three types of hot sauce in my bag. I have a soft spot for making people their favorite dessert, especially if it’s wrapped in puff pastry. My latest cookbook, The Book on Pie, was released on November 10, 2020 and my pie merch collaboration with Food52 is also available: -erin-mcdowell

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