Turkey Meatloaf (or Meatballs)

Meat/Meat Alternative, Vegetable,Main, Mediterranean, Plant-Forward.

Yield: 100 Servings

1 serving provides

Meat/meat alternative: 1 1/4 oz

Ingredients

Meatloaf Mixture 

 5 tbsp Oil, olive or canola 

1 qt 3 1/2 cups Onions, yellow, minced 

5 tbsp Garlic, minced 

2 1/2 tsp Table salt 

3 qt 3 cups White mushrooms, chopped  

1 qt 1 cup Carrots, peeled, grated 

3 3/4 cups Celery, minced 

1/2 cup 2 tbsp Ketchup 

1/4 cup 1 tbsp Soy sauce (reduced sodium if available) 

1/4 cup 1 tbsp Mustard, prepared 

1 tbsp 2 tsp Thyme leaves, dried 

2 1/2 tsp Black pepper, ground  

1 qt 1 cup Cottage cheese, 1%, large curd  

2 1/2 cups Oats, old-fashioned or rolled 

10 lb Ground turkey (85% lean) 

 Glaze 

1 1/4 cups  Ketchup 

1/2 cup 2 tbsp Apple cider vinegar 

Method

  1. Preheat an oven to 375° F. Spray a baking sheet or roasting pan with cooking spray. 

  2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until tender and translucent, about 4 minutes. 

  3. Add the mushrooms, carrots, and celery and cook until the liquid released by the vegetables cooks away, 5 to 6 minutes.  

  4. Add the 2 tablespoons of ketchup, the soy sauce, mustard, thyme, and pepper and stir to combine with the vegetables. Transfer to a bowl and let the vegetables cool to room temperature. 

  5. Combine the cottage cheese and oats and stir until evenly blended. Add this mixture to the cooled vegetables along with the ground turkey and stir until evenly blended and smooth. 

  6. Combine the ketchup and vinegar to make the glaze. 

  7. Shape the turkey mixture into a loaf on a baking sheet (about 9 inches long and 5 inches wide). (See Recipe Notes for meatball instructions.) Spread the glaze mixture over the top and sides of the meatloaf. Bake until the internal temperature of the loaf is 165° F, 45 to 50 minutes. Let the meatloaf stand at least 10 minutes before slicing and serving. 

Recipe Notes: 

Turkey Meatballs 

The recipe for 20 servings will make about 40 small meatballs; the recipe for 100 servings will make about 200 small meatballs. To shape the meatballs, scoop about 1/4 cup (1 3/4 oz) of the mixture and roll it into balls. Roll the shaped meatballs in the glaze and place them on a lightly oiled baking sheet. Bake at 375° F until the meatballs are cooked through, about 25 to 30 minutes. Serve 2 meatballs per person

Serve with Hoppin’ John, steamed green vegetable, fruit, and skim milk. 

Source: Jeremy West, Greeley-Evans Weld County School District 6