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Barbecue Turkey Meat Loaf

 Barbecue Turkey Meat Loaf
I have no trouble getting my girls to lend a hand with this turkey loaf. And topping it with my husband’s favorite barbecue sauce always gets him to clean his plate! —Robyn Young, Indianapolis, IN
16 ServingsPrep: 20 min. Bake: 50 min. + standing

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup barbecue sauce
  • 1/3 cup 2% milk
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1-1/3 cups seasoned bread crumbs
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 2 pounds extra-lean ground turkey
  • 1 pound Italian turkey sausage links, casings removed
  • TOPPING:
  • 1 cup barbecue sauce
  • 1/2 cup packed brown sugar
  • 2 teaspoons prepared mustard

Directions

  • Combine the first 10 ingredients in a large bowl. Crumble ground
  • turkey and sausage over mixture and mix well. Pat into two greased
  • 9-in. x 5-in. loaf pans. Combine the topping ingredients in a small
  • bowl; spread over tops.
  • Cover and freeze one meat loaf for up to 3 months. Bake the remaining
  • loaf, uncovered, at 350° for 50-55 minutes or until no pink
  • remains and a thermometer reads 165°. Let stand 10 minutes

2 of 2

Barbecue Turkey Meat Loaf (continued)

Directions (continued)

  • before slicing.
  • To use frozen meat loaf: Bake frozen meat loaf as directed,
  • increasing time to 1-1/4 to 1-1/2 hours. Yield: 2 loaves (8 servings
  • each).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.