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 Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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