Recipe: Turkey-carrot loaf is good served warm or cold
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This turkey meat loaf has vegetables in every bite. (Photos:
Debbie Arrington)
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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
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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.
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| 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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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.
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