“The maple glaze on this turkey loaf makes it deliciously different from other meat loaves,” says Kari Caven in Coeur d'Alene, Idaho. “I can easily double it for company, or bake an extra loaf and freeze it for a hectic night.”
- 1/3 cup coarsely chopped onion
- 1/3 cup chopped fresh mushrooms
- 1/3 cup chopped carrot
- 1/3 cup dry bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound lean ground turkey
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- In a small skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly.
- In a small bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. Shape into a 6-in. x 3-in. loaf.
- Place in an 8-in.-square baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.
- In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 165°. Serve with remaining syrup mixture. Yield: 2 servings.
Originally published as Vermont Turkey Loaf in Cooking for 2 Winter 2008, p45
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