Vermont Turkey Loaf

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.)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2⁄3 cup  chopped onion
• 2⁄3 cup  chopped fresh mushrooms
• 2⁄3 cup  chopped carrot
• 2⁄3 cup  dry breadcrumbs
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  lb lean ground turkey
• 2  tablespoons maple syrup
• 2  teaspoons Dijon mustard

Directions

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.