Don't Be a Turkey Deli Meat - OAMC

Sooo tired of high cost, sodium-laded deli meats....AND when used in a sandwich, the taste is masked by the other ingredients. Now I have come up with a sure-fire winner to replace them! Cooking time does not include roasting garlic or fridge time.

• Ready In: 1 hr 20 mins
• Yields: 26 slices

Ingredients

• 2  lbs  skinless boneless turkey breasts, ground
• 1  large carrot, scrubbed and grated
• 1⁄2 cup  white onion, finely grated
• 3⁄4 cup egg substitute
• 3⁄4 cup matzo meal (may use other type cracker, NO flour!)
• 2  tablespoons  balsamic vinegar
• 1⁄2-1  tablespoon sea salt
• 1  tablespoon pepper, fresh ground
• 1  tablespoon extra virgin olive oil
• 3  tablespoons milk (may replace with vegetable broth)
• 6 -10  cloves roasted garlic

Directions

1. Preheat oven to 350°F.
2. In large bowl, beat eggs, vinegar, milk, and oil till foamy.
3. In another large bowl, mix garlic, salt and pepper. Mash garlic until smooth.
4. Add carrot, onion, and turkey to garlic; combine well, making sure garlic it distributed evenly.
5. Add egg mixture, folding lightly until blended.
6. Very lightly spray 8X4X2 inch loaf pan with cooking spray.
7. Lightly pack mixture into loaf pan until top. Smooth top.
8. Bake 45 minutes on middle oven shelf. Turn oven to broil and brown top. Watch carefully so not to burn.
9. Any leftover meat mixture can be made into small balls and roasted along with loaf. Baking time for them depends on size of ball.
10. Cool loaf until pan is just warm. Remove and wrap in foil; chill 8 - 10 hours or overnight.
11. Slice thinly with serrated knife and freeze small portions in freezer bags or all slices in one bag with wax paper between slices.
12. Can make sandwiches with frozen meat which will be thawed by lunchtime.
13. Additions of other finely grated vegetables can be used but be careful not to overdo or the texture may change.
14. This loaf is perfect for OAMC. I usually triple my recipe and make 3 loaves leaving two frozen unsliced.