Vermont Turkey Loaf

READY IN: 50mins
Recipe by PSU Lioness

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.)

Top Review by hillsralive

WOW! This was surprisingly excellent! I had hopes that it would be good, but it exceeded my expectations. Thank you so much for posting this delicious, easy and healthy recipe!

Ingredients Nutrition


  1. In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender.
  2. Remove from heat and cool slightly.
  3. In a large bowl, combine the vegetables, bread crumbs, salt and pepper.
  4. Crumble turkey over mixture and mix well.
  5. Pat into a greased 9x5 inch loaf pan.
  6. Bake, uncovered, at 375 for 35 minutes.
  7. Combine syrup and mustard; pour half over the turkey loaf.
  8. Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear.
  9. Serve with remaining syrup mixture.

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