Barley and Turkey Meatloaf Recipe

This is no ordinary turkey meatloaf recipe. The pearled barley will disappear into your meat and boost flavor.
By Robin Asbell
December 2009/January 2010
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Ketchup, mustard, and brown sugar make a tasty topping for our barley and turkey meatloaf recipe.
PHOTO: EMILY HELLER


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Barley seems like the perfect antidote to many of the things that ail us. Try our barley and turkey meatloaf recipe to bring this nutritious grain into your kitchen, and see Sweet and Savory Barley Recipes for barley nutritional information and more great barley recipes.

Barley and Turkey Meatloaf With Sage

Ingredients:

1 tsp extra virgin olive oil
1 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup pearled barley, rinsed
1 1⁄4 cups chicken stock
1 1/2 pounds ground turkey
1 tbsp brown sugar
2 large eggs
1 tsp thyme leaves
2 tbsp fresh sage, chopped
1/2 tsp salt
1/2 tsp pepper

For topping:
3 tbsp ketchup
1 tbsp mustard
1 tbsp brown sugar

Instructions:

Heat the oil in a sauté pan, then add the onions and carrots, and sauté until the onions are clear. Add the barley and stock, and bring to a boil. Cook for 30 minutes. When all the stock is absorbed, transfer the mixture to a colander to drain and cool completely.

When the barley is cool, mix it with the turkey, brown sugar, eggs, thyme, sage, salt, and pepper in a large bowl until well-combined. Oil a loaf pan, and transfer the mixture to the pan.

Bake at 350 degrees Fahrenheit for 1 hour. In a separate bowl, mix together the ketchup, mustard and brown sugar, and spread it over the loaf. Bake for 15 minutes more, or until the interior registers 160 degrees on a meat thermometer. Serves 8.


More Barley Recipes

Chocolate Barley Bundt Cake Recipe
Greek Barley Salad Recipe
Japanese Barley Bowl Recipe








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