Swirled Vegetable Turkey Loaf Recipe
Ingredients
| Egg | 1 , beaten | |
| Catsup | 2 Tablespoon | |
| 1/4 cup seasoned fine dry bread crumbs | ||
| Dry mustard | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| 1/2 tsp. lemon-pepper seasoning | ||
| 1 1/2 lb. ground raw turkey | ||
| Nonstick spray coating | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/2 cup finely shredded carrot | ||
| Spinach | 2 Cup (16 tbs) | |
| 2 bsp. apple jelly, melted | ||
Directions
1. In a large mixing bowl combine egg, catsup, bread crumbs, mustard, salt, and lemon-pepper seasoning. Add ground turkey; mix well. On waxed paper pat the mixture to a 10 x 8-inch rectangle.
2. Spray a large nonstick skillet with nonstick spray coating. Add mushrooms and carrots. Cook over medium heat till tender and any liquid is evaporated. Add spinach; cook and stir till wilted. Remove from heat; spread atop turkey rectangle to within 1 inch of edges. Starting from a short end, carefully roll up meat, using waxed paper to lift; seal edges and ends. Place loaf, seam side down, in a shallow baking pan.
3. Bake loaf, uncovered, in a 350° oven 1 to 1 1/4 hours or till juices are no longer pink in center of loaf.
2. Spray a large nonstick skillet with nonstick spray coating. Add mushrooms and carrots. Cook over medium heat till tender and any liquid is evaporated. Add spinach; cook and stir till wilted. Remove from heat; spread atop turkey rectangle to within 1 inch of edges. Starting from a short end, carefully roll up meat, using waxed paper to lift; seal edges and ends. Place loaf, seam side down, in a shallow baking pan.
3. Bake loaf, uncovered, in a 350° oven 1 to 1 1/4 hours or till juices are no longer pink in center of loaf.
Chef
