Recipes and Cooking Turkey Meat Loaf Pockets with Peach-Barbecue Glaze 4.7 (6) Create single-serving meat loaf pockets so there's no fighting over the biggest slice! This lean turkey and vegetable meat loaf recipe is high in protein and takes just 30 minutes to get on the table. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 egg, lightly beaten ½ cup seasoned fine dry bread crumbs 6 tablespoon tangy barbecue sauce ¼ teaspoon garlic salt 1 pound ground turkey breast 1 cup frozen mixed vegetables ¾ cup shredded reduced-fat Colby and Monterey Jack cheese (3 ounces) ¼ cup peach preserves Directions Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set pan aside. In a large bowl combine egg, bread crumbs, 2 tablespoons of the barbecue sauce, and the garlic salt. Add ground turkey breast; mix well. In a small microwave-safe bowl microwave frozen vegetables on 100% power (high) for 30 to 60 seconds or until heated through. Stir in cheese. Divide meat mixture into four equal portions. Working on a sheet of waxed paper, pat one portion into a 6-inch-diameter round. Spoon one-fourth of the vegetable mixture into center of meat round. Using the edges of the waxed paper, lift edges of meat up and over vegetable mixture; seal edges and ends and shape into an oval. Transfer loaf, seam side down, to the prepared baking pan. Repeat with the remaining meat and vegetable mixtures. For glaze, in a small bowl stir together the remaining 1/4 cup barbecue sauce and peach preserves. Bake meat loaves for 15 to 20 minutes or until an instant-read thermometer inserted through the sides of loaves registers 165°F, spooning glaze over loaves during the last 10 minutes of baking. To Make Ahead: Cool meat loaves. Place loaves on a baking sheet and freeze about 30 minutes or until glaze is set. Wrap each loaf individually in plastic freezer wrap and place loaves in freezer bags. Seal, label, and freeze for up to 3 months. To serve, remove meat loaves from freezer bags. Loosen freezer wrap from tops of loaves so the glaze doesn't stick to the wrap. Thaw in the refrigerator overnight. Preheat oven to 350°F. Bake loaves about 25 minutes or until heated through (140°F). Print Nutrition Facts (per serving) 396 Calories 10g Fat 39g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 396 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 124mg 41% Sodium 792mg 34% Total Carbohydrate 39g 14% Total Sugars 19g Protein 37g Vitamin C 5.6mg 28% Calcium 198mg 15% Iron 2.2mg 12% Potassium 163mg 3% Folate, total 19mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.