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    You are in: Home / Recipes / Vegetable Turkey Loaf Recipe
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    Vegetable Turkey Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 12 mins

    12 mins

    1 hr

    mamadelogan's Note:

    I came up with this recipe in an effort to get my husband to eat more vegetables and this has become one of his favorite meals. This pairs well with mashed potatoes. If you wanted to make this extra healthy you could replace the bread crumbs with oatmeal.

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    Ingredients:

    Serves: 5-6

    Yield:

    loaf

    Units: US | Metric

    • 20 ounces ground turkey (I use a 85/15 mix if you use leaner ground turkey you might want to increase the sour cream to 1/3cu)
    • 2 carrots (medium sized and diced finely)
    • 1 celery (large finely diced)
    • 10 ounces frozen spinach (thawed and squeezed of all its excess juices)
    • 1/2 larage onion (finely diced, I use Spanish onions)
    • 4 minced fresh garlic cloves
    • 1 cup breadcrumbs (I use Italian seasoned)
    • 1/3 cup parmesan cheese (grated)
    • 1 large egg
    • 1/4 cup sour cream
    • salt and pepper (I find 3/4 tsp of kosher salt and 1/2 tsp of pepper works best for us)

    Directions:

    1. 1
      Preheat oven to 325.
    2. 2
      Place diced carrots, celery, thawed spinach, 1/2 onion in a large pan with 3TB of olive oil over medium heat. Add 1/4 tsp of kosher salt and saute for 5 minutes. Add minced garlic and saute for an additional 2 minutes . Remove pan from heat and let cool. (This step is optional, I have made this meat loaf skipping this step but I find sauteing the vegetables brings out the flavors).
    3. 3
      Meanwhile add ground turkey, bread crumbs, parmesan cheese, egg, sour cream , salt and pepper to a large bowl.
    4. 4
      Add saute vegetables to the bowl of the rest of ingredients and mix well to combine. Pour into a prepared baking loaf pan( I find that baking spray with a little flour works best for an easy release).
    5. 5
      Bake at 325 for 1hr 15- 30 minutes on last oven rack ( cover with foil the last 15- 30 minutes of cooking if it gets to brown on top and you don't like a crust).

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    Ratings & Reviews:

    • on January 01, 2013

      55

      I'm a hug fan of this recipe!I was looking for quick/easy way to have a healthy dinner and this is the ticket!! I've made several times now and my husband and I can eat it all week long. It makes about 6 servings for us. I add paprika and parsley to boost flavor. I've also added a bit of sage before too. The herbs give it an extra kick. I've substituted mushrooms for carrots, just to mix it up a bit. I've never added the sour cream and it still turns out excellent every time. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2011

      I have tried several recipes for turkey loaf (not a big turkey fan), but this is by far my favorite and made me a ground turkey fan. It is tasty and smells wonderful, but mostly it does not have an overwhelming taste of turkey. I like the texture and it is very moist.
      I used quick cooking oatmeal instead of bread crumbs and increased the meat to1.5 lbs of 90/10 turkey. As mentioned in the recipe I increased the sour creme to 1/3 cup and baked it for 90 minutes. It is perfect and already a family favorite.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2009

      55

      Perfect. Nice flavor, we are having it again this week. Even the next day for lunch was great! THANK YOU!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Vegetable Turkey Loaf

    Serving Size: 1 (226 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 355.7
     
    Calories from Fat 138
    38%
    Total Fat 15.4 g
    23%
    Saturated Fat 5.3 g
    26%
    Cholesterol 127.2 mg
    42%
    Sodium 419.4 mg
    17%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 4.0 g
    16%
    Protein 32.0 g
    64%

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