Buffalo Cheddar Turkey Meatloaf

by flavorslutofficial
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The secret to that perfect slice of meatloaf isn’t in the resting time after it’s baked- it’s in the resting time before! By resting your loaf before you bake it you’re giving the breadcrumbs time to really absorb all those flavors and any additional moisture that would make a soggy fall apart loaf.  I also use sliced cheddar right off the block instead of shredded because the slices keep their shape and allow me to preportion the meatloaf instead of guessing while cutting.  

Buffalo Cheddar Turkey Meatloaf

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Cook Time: 1 hour 30 minutes
Rest time: 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 8
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Ingredients:
 
  • 2 pounds ground turkey (90-99% lean)
  • 1 cup buffalo wing sauce -divided (Frank's red hot is GF)
  • 1 cup panko bread cumbs (Kikkoman makes GF)
  • 8 slices white cheddar cheese (or 1 cup shredded)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
Instructions:
  • Preheat oven to 350°F
  • In a bowl mix together the ground turkey, ¾ cup buffalo wing sauce, panko, eggs, garlic powder, onion powder, salt and pepper.
  • Combine until everything has just come together and allow to rest for 30 minutes.
  • When resting time is over the meat mixture will be very firm, mold it into a bread loaf pan and pat the top flat, or an 8x8 baking dish.
  • Pour the remaining sauce over the top of the loaf and spread to cover then place the cheese over the sauce. Cover and bake for one hour.
  • After one hour uncover the meatloaf and turn the heat to 400°F, bake your loaf for 30 minutes more or until the meatloaf is cooked to 165°F and your cheese has delicious brown marks.
  • Your meatloaf will be firm right out of the pan and there is no need to wait to cut into it. Enjoy!
  • P.S. This makes amazing meatloaf sandwiches the next day.

Did you make this recipe? I'd love to see it!

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