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Turkey Meatloaf with Kale and Tomatoes

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Tiana Boos

"This is my 'garden version' of my mom's simple recipe. Serve with homemade mashed potatoes and fresh sweet corn. Top meatloaf with more cheese, crumbs, or barbecue sauce as desired before baking."
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1 h 10 m servings 406 cals
Original recipe yields 6 servings (1 loaf)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix turkey, cracker crumbs, kale, onion, Cheddar cheese, barbeque sauce, eggs, mustard, garlic, Worcestershire sauce, cayenne pepper, black pepper, and salt together in a large bowl using your hands. Pat 1/2 of the turkey mixture into a loaf pan. Insert tomatoes into turkey mixture and top with the remaining turkey mixture.
  3. Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Cook's Notes:
  • Another option is to use only one roll of Ritz®, and then add whatever stale chips, crackers, or cereal you have on hand. And if you're adding more vegetables, be sure to add more binder!

Nutrition Facts

Per Serving: 406 calories; 20.1 g fat; 33.8 g carbohydrates; 23.6 g protein; 130 mg cholesterol; 1211 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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