Vermont Turkey Loaf Recipe

4.5 3 7
Vermont Turkey Loaf Recipe
Vermont Turkey Loaf Recipe photo by Taste of Home
Publisher Photo

Vermont Turkey Loaf Recipe

Read Reviews
4.5 3 7
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.”
Recommended: 36 Ways to Love Toast
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Directions

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 6x3-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

Nutritional Facts

1 each: 292 calories, 11g fat (3g saturated fat), 90mg cholesterol, 629mg sodium, 25g carbohydrate (10g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 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
  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 6x3-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

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Reviews forVermont Turkey Loaf

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bakingro User ID: 6997174 156634
Reviewed Nov. 30, 2012

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

MY REVIEW
BreezeMom User ID: 3173788 99612
Reviewed Jan. 20, 2011

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

MY REVIEW
[email protected] User ID: 2390144 110167
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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