Turkey and Vegetable Loaf |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This impressive-looking turkey meatloaf is flavored with herbs and a layer of juicy tomatoes and zucchini. As well as the presentation, the baking method caught my attention. It's baked in a water bath to retain the moisture of the ground turkey. The recipe calls for all fresh herbs but dried could certainly be substitute at a ratio of 1 tablespoon fresh = 1 teaspoon dried. Ingredients:
1 onion, finely chopped |
1 garlic clove, crushed |
2 lbs lean ground turkey |
1 tablespoon fresh parsley, minced |
1 tablespoon fresh chives, minced |
1 tablespoon fresh tarragon, minced |
1 egg white, beaten lightly |
1 medium zucchini, thinly sliced |
2 medium tomatoes, thinly sliced |
salt |
black pepper |
Directions:
1. Preheat oven to 375ºF and line a non-stick loaf pan with parchment paper.
2. Place the onion, garlic, turkey and herbs in a bowl. Mix together with your hands then add the egg white to bind.
3. Press 1/2 of mixture into preapred pan. Arrange sliced zucchini and tomatoes over meat. Top with the rest of the turkey and press down firmly.
4. Cover with kitchen foil and place in a roasting pan. Pour in enough hot water to come halfway up the sides of the loaf pan.
5. Bake for 1-1 1/4 hours, removing foil during the last 20 minutes. Test by inserting a skewer in the center of loaf; juices should run clear. The loaf will also shrink away from the sides when done.
6. Remove from pan and transfer to a warm platter. Serve with warmed tomato sauce if desired.
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