Maple Glazed Vermont Turkey Loaf Recipe

5 1 1
Maple Glazed Vermont Turkey Loaf Recipe
Maple Glazed Vermont Turkey Loaf Recipe photo by Taste of Home
Publisher Photo

Maple Glazed Vermont Turkey Loaf Recipe

Read Reviews
5 1 1
Publisher Photo
The maple glaze on this turkey loaf makes it deliciously different from other meatloaves. I can easily double it for company, or bake an extra loaf and freeze it for a hectic night.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 2/3 cup chopped onion
  • 2/3 cup chopped fresh mushrooms
  • 2/3 cup chopped carrot
  • 2/3 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground turkey
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard

Directions

In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly.
In a large bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well.
Pat into a 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 35 minutes.
In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a thermometer reads 165° and juices run clear. Serve with remaining syrup mixture. Yield: 4 servings.
Originally published as Vermont Turkey Loaf in The Taste of Home Cookbook 2010, p199

Nutritional Facts

1 each: 292 calories, 10g fat (3g saturated fat), 90mg cholesterol, 611mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 2/3 cup chopped onion
  • 2/3 cup chopped fresh mushrooms
  • 2/3 cup chopped carrot
  • 2/3 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground turkey
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  1. In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly.
  2. In a large bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well.
  3. Pat into a 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 35 minutes.
  4. In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a thermometer reads 165° and juices run clear. Serve with remaining syrup mixture. Yield: 4 servings.
Originally published as Vermont Turkey Loaf in The Taste of Home Cookbook 2010, p199

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phyllistamara User ID: 8578794 235241
Reviewed Oct. 19, 2015

"Loved it hot or cold and so easy to prepare. I used it as a snack and at lunchtime in a sandwich."

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