I do enjoy a good Sam’s Club trip every once in awhile. It’s where we stock up on many of our meats and favorite salsa. But the pitfall is you get your meat in large quantities, sometimes more than two people eat in one meal. So yesterday I made Thai Basil Turkey Meatballs and with the last half of ground turkey I made Ranch Turkey Meatloaf!
I threw a bunch of random things together – and I thought it was good. Juicy turkey meatloaf is something to be proud of. When you cook with leaner meat you need to add moisture to keep it juicy thus some interesting ingredients.
Ranch Turkey Meatloaf
Serves: 4-6
Ingredients:
- 1/3 c. oats
- 1 egg
- 1 Tbsp Worcestershire
- 1 lb. ground turkey
- 1/4 red onion, diced
- 1 Ranch dressing packet
- 1 can black beans, drained and rinsed
Preheat the oven to 350 degrees and grease a loaf man. In a large mixing bowl, beat the egg lightly. Add in the Worcestershire and mix the oats in until coated and let the oats sit in the egg mixture for a few minutes.
Add in the turkey, red onion, and Ranch packet until well mixed. Carefully mix in the black beans being careful not to mash them. Pour into pan and shape into loaf.
Bake for 60 minutes until internal temp reaches 170 degrees. Let it cool for 5 minutes before slicing.
NOW – I made an awesome ketchup dip because who doesn’t love to dip their food in stuff? I mixed 2-3 Tbs ketchup with 1 Tsp Sriracha to make it spicy. DANG it was good! Next time, I’d rub this sauce on top of the loaf before putting it in the oven. The other sauce you see in the picture is a Honey Mustard Yogurt Dressing *see photo below* it’s really good on coleslaw! I also had a piece of whole wheat toast with Brummel & Brown Yogurt Butter.
I added the black beans to this because I wanted to up the protein and make the loaf go a little farther. And we like black beans so it added something to the dish.
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