Community recipe
Cheddar BBQ Turkey Meatloaf with Roasted Green Beans
A tender, weeknight-friendly turkey meatloaf gets a savory cheddar center and a tangy, lightly smoky barbecue glaze, with blistered green beans roasted alongside for an easy complete dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, finely chopped
- 0.5 cup celery, finely chopped
- 2 garlics, minced
- 1.5 lb ground turkeies
- 0.75 cup panko breadcrumb
- 1 egg, lightly beaten
- 0.33 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 0.33 cup barbecue sauce
- 2 tbsp ketchups
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar, packed
- 12 oz green beans, washed, thoroughly dried, and trimmed
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
Make it
Instructions
- 01
Prepare the pan and aromatics
Position one oven rack in the center and one on the lower rack; heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Lightly grease a 9-by-5-inch loaf pan with 1 tbsp olive oil, using about 1 teaspoon, then place the pan on the lined sheet; reserve the remaining oil for the vegetables. Heat a large skillet over medium heat for 1 minute. Add 1 cup yellow onion and 1/2 cup celery; cook, stirring often, for 5–6 minutes until softened and translucent. Add 2 cloves garlic and cook for 30 seconds, just until fragrant. Scrape the aromatics onto a plate and cool for 5 minutes so they do not warm the meat mixture. | Why: Greasing the pan prevents sticking, while briefly cooking and cooling the aromatics makes the loaf tender rather than crunchy or overmixed.
- 02
Mix and shape the meatloaf
In a large bowl, combine the cooled aromatics with 1 1/2 lb ground turkey, 3/4 cup panko breadcrumbs, 1 each egg, 1/3 cup whole milk, 1 cup sharp cheddar cheese, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Use clean hands or a fork to mix only until no dry crumbs or streaks of egg remain; do not knead. Transfer the mixture to the explicitly greased loaf pan and gently press it into an even, slightly domed loaf without compacting it. | Why: A light mix keeps lean turkey tender, and shaping in the greased pan gives the loaf even support as it bakes.
- 03
Start baking and make the glaze
Bake the loaf on the center rack for 25 minutes. Meanwhile, stir 1/3 cup barbecue sauce, 2 tbsp ketchup, 1 tbsp apple cider vinegar, and 1 tsp brown sugar in a small bowl until smooth. After 25 minutes, carefully remove the sheet from the oven and brush all of the glaze evenly over the top of the loaf. | Why: Starting the loaf before glazing lets its surface set, so the sweet-tangy glaze clings instead of sliding off.
- 04
Roast the green beans and finish the loaf
Wash and thoroughly dry 12 oz green beans, trimming the stem ends. Toss the beans on the parchment-lined sheet around the loaf with the reserved olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Return the sheet to the oven, placing it on the lower rack, and bake for 18–20 minutes, until the beans are browned in spots and crisp-tender and a thermometer inserted into the center of the loaf reads 165°F. If needed, remove the browned beans and continue baking the loaf in 3-minute increments until it reaches temperature. | Why: Roasting the beans beside the loaf uses the oven efficiently, while a thermometer ensures the turkey is safely cooked without drying it out.
- 05
Rest, slice, and serve
Transfer the loaf pan to a heatproof surface and rest the meatloaf for 10 minutes; this makes cleaner slices and lets the juices settle. Use two spatulas to lift out the loaf, or slice directly in the pan, then cut into 8 slices. Divide the slices and roasted green beans among 4 warmed plates and serve immediately. | Why: A brief rest prevents the tender loaf from crumbling and keeps each serving juicy.
