Turkey Meatloaf with Kale and Tomatoes recipe
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Ingredients
- 1 pound lean ground turkey 1 ½ sleeves buttery round crackers (such as Ritz®), crushed 1 ½ cups thinly sliced kale 1 yellow onion, chopped ½ cup shredded Cheddar cheese ½ cup barbeque sauce 2 eggs ¼ cup whole-grain mustard 4 cloves garlic, minced 2 tablespoons Worcestershire sauce 1 tablespoon cayenne pepper 1 tablespoon ground black pepper 1 teaspoon salt 6 cherry tomatoes, or as desired
Nutrition Info
- 406.2 caloriescarbohydrate: 33.8 gcholesterol: 129.8 mgfat: 20.1 gfiber: 2.4 gprotein: 23.6 gsaturatedFat: 6.1 gservingSize: -sodium: 1211 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Turkey Meatloaf with Kale and Tomatoes
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Mix turkey, cracker crumbs, kale, onion, Cheddar cheese, barbeque sauce, eggs, mustard, garlic, Worcestershire sauce, cayenne pepper, black pepper, and salt together in a large bowl using your hands. Pat 1/2 of the turkey mixture into a loaf pan. Insert tomatoes into turkey mixture and top with the remaining turkey mixture.
Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).