Breastfeeding Friendly Cajun Turkey Meatloaf
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 cup yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp black pepper
- ½ tsp white pepper
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- 2 lbs ground turkey
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 2 large eggs, lightly beaten
- 2 tbsp worcestershire sauce
For the glaze
- ⅓ cup ketchup
- 1 tbsp hot sauce
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the ketchup, hot sauce, brown sugar, and apple cider vinegar until smooth. Set the glaze aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!