Spicy Turkey Meatloaf
Author Notes: I can't make this enough - last time I had to bump it up to four pounds of meat to satisfy the crowd! I've made it with beef and chicken too, but turkey is my fave. —Erin McDowell
Serves: 4
Meatloaf
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1
lb ground turkey
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1
onion, diced
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3
cloves garlic, minced
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2
tablespoons spicy brown mustard
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2
tablespoons ketchup
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3
tablespoons soy sauce
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1
tablespoon rice vinegar
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1
tablespoon Worcestershire sauce
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2
teaspoons ground cumin
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2
teaspoons ground coriander
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1
teaspoon cayenne, or more to taste
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salt and pepper, to taste
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1
egg
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3/4
cup breadcrumbs, or more as needed
Spicy Sriracha Glaze
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1/4
cup ketchup
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2
tablespoons apple cider vinegar
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1
tablespoon sriracha (or more to taste)
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1
teaspoon ground cumin
- Combine all ingredients for the meatloaf in a large bowl. Mix just to combine. If the mixture feels too wet, add more breadcrumbs.
- Form the mixture into a loaf on a foil lined baking sheet. In a small bowl, combine the ingredients for the glaze until well combined.
- Brush the glaze all over the loaf (this is why I don't use a loaf pan, so that you can get maximum glaze action).
- Bake in a 350 degree oven until cooked through, about 35-45 minutes. Remove from the oven and baste occasionally. If you like, you can run the finished loaf under the broiler and the glaze will form a bit of a crust.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Meatloaf
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Chicken|Entree|Make Ahead|One-Pot Wonders|Serves a Crowd
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First time I made this I added Mozzarella cheese on top at last 5 min. Mmmmm yummy
My husband and I both loved this. He had no idea it was turkey!
I made this, following the recipe exactly, using panko crumbs (what I had). I did not find it was too heavy on the cumin flavor. It is certainly spicy - really a nice change for meatloaf. I recommend mincing the onions if you want to keep a consistent texture. The sauce that was brushed on is really great - I completely agree that it deserves to get as much sauce as possible on the meatloaf! If you like meatloaf, put this in your rotation.
Would love to try this soon; however, I admit that I will definitely skip cumin because I am not too fond of it. 2 tsp of cumin in the meat plus 1 more in the topping will not do it for me. But other than that, I can't wait to try this meatloaf, particularly for my sister who is coming for the holidays and does not eat beef. Thanks for sharing.
I have a double batch in the oven now… recommended cooking time? To clarify--doubled the recipe and divided into 2 loaves.
Did not use sriracha in my recipe, but loved the way my turkey meatloaf came out with this recipe Will definitely make this spicy turkey meatloaf again for sure. Both my husband and I loved it.
Really delicious, but the cumin is overpowering. Next time I'll half the amount specified. Also, the baking times are off - this recipe needs at least 30 minutes in the oven.
made a double batch last night. We loved it! Thanks for the recipe, Erin.
With this recipe, I will be adding Italian bread crumbs, 96% sirloin beef, spicy hot sausage, celery, mushrooms, onions,Jalapeno catchup on top with mozzarella cheese in the last half hour on top. So almost four lbs of meatloaf of which I call one Hot and Spicy Meatloaf. As the meatloaf cooks, so does the potato's open.
Though covered in olive oil,along my special made seasoning of sea salt, onion powder, garlic powder and white pepper, all mixed together. It's so you are not just getting salt or pepper,but a variety of flavors and taste,to accent your foods, and not a lot of SALT!
I made this for dinner the other night and was really surprised by how much flavor it had. It's probably just me, but the onion was a little overpowering. Next time I will sautee it before adding it to the mix but otherwise I thought this was great.
I made this recipe today as lunch for during the week. Its great recipe and tasted amazing especially the spicy sause on top. Thank you
Excellent recipe! I have made it several times and all who have eaten it have totally enjoyed it. However, the instructions call for cooking it 35-45 minutes until done. Well, when I've made it I have had to bake it for at least 60 to 75 minutes until it's cooked through. Of course, if I increase the recipe, I also increase the cooking time. Tonight I used 1 1/2 lbs. of turkey and it took almost 2 hours to cook it until the center was cooked through. Otherwise, this recipe is wonderful.
I made this yesterday.....it was delicious.
Barbara is a trusted source on General Cooking.
Mine took about an hour, but it was fantastic. My picky eater husband was blown away. Thanks for a great recipe!
Love, love the sauce. Didn't see the meatloaf recipe til I had already made mine from Giada deLaurentis' feta and sun dried tomato turkey meatloaf. Went looking for a sauce and added this one toward last half of meatloaf cooking time.....so delicious!!!
I did not like this meatloaf at all but my family did. I found it salty, not spicy. What's more, after 40 minutes at 350 degrees per the cooking instructions, the loaf was no where near done. I had to cook it for another 30 minutes at 400 degrees.
If you wanted to make individual meat loaves in muffin pans, ramekins, etc. do you think the cooking time would change?
Thanks for sharing. I made this recipe last week and thought it was really good (wrote it up on my blog: http://epifurious.tumblr...). Makes a great open-faced sandwich for leftovers as well.
i made this tonight for dinner and it was a hit! i tripled the recipe (a couple hungry guys to feed!). it was very well spice and quite flavorful. my only suggestion would be to not add salt -- i used low sodium soy sauce and did not add any salt and it verged on being a little salty for me (i'm sure this will depend on the kind of ketchup, mustard, etc used). i also omitted the cumin from the glaze because there was already a lot in the meat and my jar seemed especially potent. overall, a success!
This is one of the BEST meatloafs I have ever made!! Sooo tasty :o)
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