Vegetable-Stuffed Turkey Loaf |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I've tried a lot of different meatloaf recipes and every time, my DH tells me he'd rather have this meatloaf. It's my favorite as well. Ingredients:
1 slightly beaten egg |
1/2 cup fine dry breadcrumb |
1/2 cup finely chopped onion (1 medium) |
1/4 cup milk |
1/2 teaspoon dried thyme, crushed |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1 1/2 lbs ground turkey |
1 cup chopped broccoli |
2/3 cup shredded carrot |
1/3 cup chopped sweet red pepper |
2 tablespoons grated parmesan cheese |
2 tablespoons currant jelly, melted |
Directions:
1. In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme rosemary, garlic salt, and pepper. Add turkey; mix well. On waxed paper pat turkey mixtureinto a 12x8-inch rectangle; set aside.
2. For vegetable stuffing, in a saucepn cook broccoli, carrots, and sweet pepper, covered, in a small amount of boiling water for 3 to 4 minutes or till crisp-tender. Drain well. Stir in Parmesan cheese.
3. Spread vegetable stuffing over turkey mixture to within 1 inch of sides. Beginning at a short end, roll turkey tightly using waxed paper to lift mixture. Peel waxed paper away as you roll. Place in a 9x5x3-inch loaf pan.
4. Bake in a 350 degree oven for 1 to 1-1/4 hours or till no longer pink (meat thermometer registers 180 degrees). Transfer to a serving platter; brush with melted jelly.
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