Vermont Turkey Loaf Recipe
Vermont Turkey Loaf Recipe photo by Taste of Home

Vermont Turkey Loaf Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1/2 meat loaf equals 292 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 629 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Directions

  1. In a small skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly.
  2. 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.
  3. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.
  4. 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

Nutritional Facts

1/2 meat loaf equals 292 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 629 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Reviews for Vermont Turkey Loaf

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 30, 2012

I make this about 3 times a month. I love this recipe.

MY REVIEW
Reviewed Jan. 20, 2011

The meat itself was not bad but we did not like the sauce.

MY REVIEW
Reviewed Nov. 6, 2009

This recipe has excellent texture and taste. It has become a year round favorite for my wife and I. It's especially good on a cold fall day. Our health conscious children enjoy this when they come to visit as well.

J and A in MI

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