Vegetable Stuffed Turkey Loaf Food

VEGGIE-STUFFED TURKEY MEATLOAF

Steps:

• Heat oven to 375°F.
• Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
• Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
• Mix egg, turkey, A.1. Sauce and bread just until blended.
• Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
• Mix ketchup and remaining dressing until blended; spread over meatloaf.
• Bake 45 min. or until done (165°F).

TURKEY-STUFFED VEGETABLES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
• In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes.
• For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper.
• For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped.
• In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool.
• In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.

STUFFED TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
• Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
• Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 35 minutes.
• In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
• Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.

VEGETABLE-STUFFED TURKEY LOAF

Steps:

• In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme rosemary, garlic salt, and pepper. Add turkey; mix well. On waxed paper pat turkey mixtureinto a 12x8-inch rectangle; set aside.
• For vegetable stuffing, in a saucepn cook broccoli, carrots, and sweet pepper, covered, in a small amount of boiling water for 3 to 4 minutes or till crisp-tender. Drain well. Stir in Parmesan cheese.
• Spread vegetable stuffing over turkey mixture to within 1 inch of sides. Beginning at a short end, roll turkey tightly using waxed paper to lift mixture. Peel waxed paper away as you roll. Place in a 9x5x3-inch loaf pan.
• Bake in a 350 degree oven for 1 to 1-1/4 hours or till no longer pink (meat thermometer registers 180 degrees). Transfer to a serving platter; brush with melted jelly.

STUFFED TURKEY MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 9 by 13-inch casserole dish.
• Filling: Using a kitchen towel, squeeze off the excess liquid from the spinach. In a medium-sized bowl, mix together the spinach, feta, jalapenos, and yogurt. Set aside.
• In a small bowl, mix together the milk and grits. Set aside.
• In a large bowl, combine the onion, turkey, eggs, Worcestershire, parsley, stock, salt, pepper, and the grits. Mix until well combined. Transfer half of the mixture to the casserole dish and shape it into a medium-sized log. Using your fingers, make an indentation in the meat for the filling. This should resemble a canoe. Add the filling to the indentation and top with the remaining meat. Form the meatloaf, being sure to cover the filling completely with meat. Pour the tomato sauce over the meatloaf. Bake in the oven until the internal temperature registers 165 degrees F on an instant-read thermometer, about 55 to 60 minutes. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

VEGETABLE TURKEY LOAF

Steps:

• Preheat oven to 325.
• Place diced carrots, celery, thawed spinach, 1/2 onion in a large pan with 3TB of olive oil over medium heat. Add 1/4 tsp of kosher salt and saute for 5 minutes. Add minced garlic and saute for an additional 2 minutes . Remove pan from heat and let cool. (This step is optional, I have made this meat loaf skipping this step but I find sauteing the vegetables brings out the flavors).
• Meanwhile add ground turkey, bread crumbs, parmesan cheese, egg, sour cream , salt and pepper to a large bowl.
• Add saute vegetables to the bowl of the rest of ingredients and mix well to combine. Pour into a prepared baking loaf pan( I find that baking spray with a little flour works best for an easy release).
• Bake at 325 for 1hr 15- 30 minutes on last oven rack ( cover with foil the last 15- 30 minutes of cooking if it gets to brown on top and you don't like a crust).

VEGETABLE STUFFED LOAF

Steps:

• Slice the top of the loaf of bread and scoop out the soft part in the middle, leaving about 1 inch all around.
• (It's up to you what you do with it, sometimes I leave it out and use it in another dish, other times I cut 1/2 of it into cubes and fry it with the vegetables.).
• In a skillet heat the olive oil and fry all the veg, adding seasoning and garlic, until softened, approx 5 minutes.
• Remove from heat and pour out any liquid.
• Now layer the veg and cheese into the hollowed out bread and replace the top.
• Wrap the whole loaf in aluminium foil, place on a tray and bake in the middle of a preheated oven (180°C/350°F/Gas 4) for about 40-45 minutes, until heated through and all the cheese has melted.
• Slice with a very sharp knife and serve imidiatly.

TURKEY AND VEGETABLE MEAT LOAF

Steps:

• In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.