Momosita's Amazing Ground Turkey/Chicken Meatloaf (With Hidden V Recipe - Food.com (2024)

FAQs

Why is my ground turkey meatloaf mushy? ›

The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.

Joanna Gaines Meatloaf Recipe from Magnolia Table Cookbook is really the best and the easiest meatloaf recipe ever.

Ina says her meatloaf serves 6 people, but I think it can easily serve up to 8 if you're enjoying it with a couple of sides like mashed potatoes and green beans.

Key Differences

Flavor: Ground turkey is known for its slightly stronger flavor compared to ground chicken, which has a milder taste. Texture: Ground chicken tends to have a softer texture compared to ground turkey. Color: Ground turkey is typically darker in color, while ground chicken has a lighter appearance.

How do you add flavor to ground turkey? Turkey meat can be flavored with easy ingredients like kosher salt and pepper, bell peppers, garlic powder, and olive oil. If you're cooking meat, specifically turkey taco meat, hot sauce and enchilada sauce are your best mates.

For the best turkey meatloaf, use an instant read thermometer and cook to an internal temperature of 165°F. Remove from the oven at about 162°F as the temperature will rise a few degrees as it rests. Avoid overmixing the meat mixture; otherwise, the loaf will be dense and tough.

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Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.

The only way to guarantee tender meat is not to overcook it. And that's a simple matter of using a thermometer when you bake the meatloaf. Milk does, on the other hand, add moisture and fat and is worth including for that fact alone. Heavy cream works better.

Is it OK to mix ground chicken and ground turkey? ›

I've never heard of that. My mother would make a dish for yom tov with ground chicken and beef (although she didn't mix them together – they were separate parts of the same dish, and were cooked together.) You don't need a mashgiach to answer this. Mixing different types of meat, or meat and poultry, is perfectly fine.

Shady Brook is hands down my favorite ground turkey brand. They are consistent and I always know I am going to get a high quality, good tasting product. I love using it as a mix in to mac and cheese, pasta sauce, Shepard's pie, tacos, you name it, there are unlimited uses.

Both turkey and chicken provide the same amount of protein per serving and offer a rich protein source. Turkey has fewer calories due to the low-fat content. This makes turkey a good option for people monitoring their calorie and fat intake closely.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Toss out your ground turkey if it has a slimy texture. Get rid of ground turkey if it darkens or dulls to a dark gray color, a sure sign it's gone bad.

Also, meat ground too many times will become “mushy” or if the meat has warmed above 37 degrees F. If you must stuff off a grinder using a stuffing tube, grind the meat first through a kidney plate (2 or 3 hole plate).

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.