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Garden Turkey Meatloaf · Savora

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General

Garden Turkey Meatloaf

Lean turkey meatloaf with chopped vegetables and a honey-mustard glaze.

Taste: Sweet · Spicy · Salty
Time: 1 hr 5 min

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Ingredients

2 cupassorted vegetablesChopped; mushrooms, zucchini, red bell peppers or spinach
12 oz99 percent lean ground turkey
1/2 cupwhole-wheat breadcrumbsAlternatively regular breadcrumbs
1/4 cupfat-free evaporated milk
1/4 tspground black pepper
2 TbspketchupFor meatloaf
1 Tbspfresh chivesRinsed, dried and chopped; alternatively 1 tsp dried
1 Tbsp

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

Recipes carry memory. Cook with curiosity, credit your sources, and share with care.

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fresh parsleyRinsed, dried and chopped; alternatively 1 tsp dried

For the loaf pan; source does not specify an amountnonstick cooking spray

1 TbspketchupFor glaze

1 TbsphoneyFor glaze

1 TbspDijon mustardFor glaze

Equipment

oven · loaf pan · saucepan · mixing bowl · brush · food thermometer

Method

8 clear steps

1
Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.
2
Preheat oven to 350 °F.
3
Steam the chopped vegetables until softened, then drain and cool slightly. Steaming needs only cooking water; do not add unlisted sautéing oil.
4
Combine vegetables and the rest of the meatloaf ingredients in a large bowl. Mix well. Spray a loaf pan with cooking spray, and spread meatloaf mixture evenly in the pan.
5
Combine all ingredients for glaze. Brush glaze on top of the meatloaf.
6
Bake at 175°C / 350°F for about 45–50 minutes until the center reaches 74°C / 165°F on a food thermometer. Continue cooking if the center is cooler.
7
Let stand for 5 minutes before cutting into eight even slices.
8
Serve two slices on each plate.

cookwsavora.com/recipes/nhlbi-family-garden-turkey-meatloaf

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