|Turkey Loaf Requires a Variety of Fall Veggies|
Recipe adapted from The Cooking Decade
It’s that turkey time of year here in the US, and the colder weather makes me crave more comfort foods. Yet, it would be smartest not to gain weight before December’s usual slide into decadence. This spinoff from classic beef-and-onion meatloaf is chock full of healthful veggies and lower-fat ground turkey. My sister clipped this recipe from an unknown source many years ago. She presented it to me in a binder of family favorite recipes a few years back. She claimed to be starting her second “non-cooking decade,” and since I was just starting to cook family recipes, she dubbed this binder “The Cooking Decade.” Her kids loved eating this turkey loaf while they were growing up, and so will yours. Turkey Veggie Loaf is perfect for this time of year because it's hearty enough to stand up to cold weather and also takes advantage of the last of this year's red pepper harvest.
|Turkey Veggie Meatloaf: Packed with Colorful Veggies|
This recipe makes a large quantity. Leftovers taste even better, as the flavors blend more. Slices are easily transportable for a delicious, satisfying lunch at work. The large quantity is also suitable for parties and potlucks. Since prep time is considerable, you can prepare it a day or two in advance and reheat at your convenience. Enjoy!
2 tbsp. olive oil
1¼ cup finely chopped onion
1 cup finely chopped carrot (2 medium)
¾ cup finely chopped green onion
¾ cup finely chopped celery
¾ cup finely chopped red bell pepper
3 cloves garlic, minced
2½ lbs. ground turkey
1 cup dry breadcrumbs
1/3 cup catsup
1 tsp. salt
1 tsp. ground black pepper
½ tsp. nutmeg
½ tsp. ground coriander
½ ? tsp. ground cumin
2 eggs, lightly beaten
cooking oil spray
½ cup catsup
3 tbsp. brown sugar
Heat oil in a nonstick skillet over medium heat. Add finely chopped onion, carrot, green onion, celery, red bell pepper, and minced garlic. Sauté until tender, about 5 – 7 minutes. Cool till close to room temperature.
Stir together salt, pepper, nutmeg, coriander, and cumin.
Preheat oven to 350 degrees F.
Place ground turkey in large bowl and break up with large wooden spatula or spoon. Stir in cooled, sautéed veggie mixture. Add breadcrumbs and spice mixture and combine thoroughly. Then mix in beaten eggs and 1/3 cup catsup until mixture is uniform.
Spray a baking sheet lightly with cooking oil spray. Shape turkey-veggie mixture into a loaf on baking sheet, approximately 6” x 11”.
Bake turkey loaf at 350 degrees F. for 30 minutes. Meanwhile, blend together well ½ cup catsup and brown sugar.
Remove turkey loaf from oven and brush catsup mixture onto top and sides.
Return loaf to oven and bake an additional 30 minutes.