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This meat loaf has veggies in every bite



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

Recipe: Turkey-carrot loaf good served warm or cold

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

Ingredients:

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.
Instructions:

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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RECIPE

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

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Dig In: Garden checklist for week of Sept. 25

This week's warm break will revive summer crops such as peppers and tomatoes that may still be trying to produce fruit. Pumpkins and winter squash will add weight rapidly.

Be on the lookout for powdery mildew and other fungal diseases that may be enjoying this combination of warm air and moist soil.

* Late September is ideal for sowing a new lawn or re-seeding bare spots.

* Compost annuals and vegetable crops that have finished producing.

* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.

* Plant for fall now. The warm soil will get cool-season veggies and flowers off to a fast start.

* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.

* Transplant lettuce, cabbage, broccoli, kale, Brussels sprouts and cauliflower.

* Sow seeds of California poppies, clarkia and African daisies.

* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.

* Divide and replant bulbs, rhizomes and perennials.

* Dig up and divide daylilies as they complete their bloom cycle.

* Divide and transplant peonies that have become overcrowded. Replant with "eyes" about an inch below the soil surface.

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