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This meat loaf has veggies in every bite

Recipe: Turkey-carrot loaf is good served warm or cold

Meat loaf on a plate
This turkey meat loaf has vegetables in every bite. (Photos:
Debbie Arrington)

Happy Mother’s Day! What better gift than a useful and tasty recipe?

Moms are always trying to find ways to get their family to eat more vegetables, and this clever turkey-carrot loaf puts veggies in every bite. Carrots add moisture to the loaf while it's baking. The bread crumbs (preferably fresh) and Parmesan cheese help bind the turkey and carrots together.

Turkey sausage has its own built-in seasoning. If you substitute 2 pounds of ground turkey for the half and half mix of turkey and turkey sausage, add more salt and pepper to taste.

This turkey-carrot loaf also makes a wonderful sandwich.

Turkey-carrot loaf

Makes 8 servings


1 cup onion, finely chopped (about 1 medium onion)

1 cup carrots, grated (about 2 carrots)

1 cup bread crumbs

Mixed veggies
Mix together grated carrots, onions and bread crumbs before
adding turkey and seasonings.

1 cup Parmesan cheese, grated

½ cup milk

1 egg, beaten

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1 pound ground turkey

1 pound ground turkey sausage

Note: May use 2 pounds ground turkey instead of 1 pound each ground turkey and turkey sausage.

Baked meat loaf
Let the meat loaf rest before serving.


Preheat oven to 400 degrees F.

In a large bowl, combine onion, carrots, bread crumbs and Parmesan cheese. Add in milk, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble ground turkey and ground sausage and mix into onion-carrot mixture. Stir until well combined.

Turn turkey-carrot mixture into a large baking dish or pan and form into a loaf. Bake in 400-degree oven for 10 minutes. Decrease heat to 375 degrees. Bake 40 to 50 minutes more until loaf is golden brown and, when tested with an instant-read thermometer, measures 165 degrees F.

Let loaf rest 10 to 15 minutes before cutting.


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A recipe for preparing delicious meals from the bounty of the garden.


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Garden Checklist for week of May 19

Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.

* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.

* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.

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