1/1 Photo of Vermont Turkey Loaf
PSU Lioness's Note:
We have been using ground turkey in place of ground beef for a while now, and I am always on the lookout for new recipes. I found this in the 2012 "Taste of Home" cookbook (if you don't own it, BUY IT NOW!) and decided to give it a try. It is a thick, dense meatloaf that is loaded with hidden veggies. Even my husband made a comment that he couldn't tell they were in there. The sauce on top also gives is a sweet tanginess that adds to the appeal. It is New England comfort food at it's best! (Submitted to TOH by Kari Caven of Post Falls, ID.)
My Private Note
Units: US | Metric
- 1In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender.
- 2Remove from heat and cool slightly.
- 3In a large bowl, combine the vegetables, bread crumbs, salt and pepper.
- 4Crumble turkey over mixture and mix well.
- 5Pat into a greased 9x5 inch loaf pan.
- 6Bake, uncovered, at 375 for 35 minutes.
- 7Combine syrup and mustard; pour half over the turkey loaf.
- 8Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear.
- 9Serve with remaining syrup mixture.
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Nutritional Facts for Vermont Turkey Loaf
Serving Size: 1 (204 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 289.3
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 2.5 g
- Cholesterol 78.2 mg
- Sodium 534.2 mg
- Total Carbohydrate 24.9 g
- Dietary Fiber 2.1 g
- Sugars 9.5 g
- Protein 25.6 g