Recipe: Smoked Turkey Meatloaf Recipe

I’m happy to report that the first attempt at turkey meatloafs on the Big Green Egg went extremely well – with some improvisation of course. Contrary to the previous post on the recipe that I thought I was going to use, I went off the rails and created a 4 pepper Turkey Meatloaf that was delicious! The wife and I are trying to eat healthier and instead of buying the $4.99+ My Fit Food meals for breakfast, lunch and dinner, I’ve been on a mission to create our meals myself and still be healthy – so that gives you and idea on why this meatloaf was even thought of. We’re going to be eating this for lunch for the week, with some quinoa and assorted veggies.

Nick’s 6 Pepper Smoked Turkey Meatloaf Recipe

• 4lbs+ Lean Ground Turkey
• 2 egg whites
• 2 Green Bell Peppers – fine dice
• 1 Red Bell Pepper – fine dice
• 1 Yellow Bell Pepper – fine dice
• 1 White Onion – diced
• 1 head of garlic – diced
• 2 Jalapeno Peppers – diced
• 2 Packets Onion Dip Mix (Liptons)
• Red Pepper Flakes (to taste)
• Onion Powder
• Garlic Powder
• Worcestershire Sauce
• Habanero Jelly (to finish with)

Directions

• Dice everything – that’s the tedious part
• Saute all the veggies on the stove until soft – let cool while you prepare everything else
• Once the veggies are cool – mix them with the ground turkey meat in a large bowl – then add the egg whites and the remaining seasonings.
• I didn’t measure the seasonings – just eyeballed them – but 1 tablespoon each would be a good start
• Place the mixture into loaf pans and the refrigerate until the Big Green Egg is ready
• Egg Setup
  • BGE Lump Charcoal
  • Starting temp of 225
  • Plate setter – legs up with the grill over that
• I placed the meatloafs on the BGE in their pans for an hour and a half – to help them form
• Tip: poke 1-2 small holes in the loaf pans to let the juices run out – you may want to add a catching pan on the plate setter before starting
• Once I had the meatloafs at about 150 degrees, I removed them from the loaf pans in order to get them smoked all over
• About another  hour later, I coated the tops of the loafs with the habanero jelly – as a glaze
• After another 30 minutes, I gave them another brushing and then pulled them off the grill at about 200 degrees (one was reading less then that, but I think the thermometer position was off)
• That’s it – let cool and then slice and enjoy!

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