Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Ground Turkey Meat Loaf Followup-To: rec.food.cooking Date: Tue, 14 Dec 1999 12:23:01 -0500 Organization: attcanada.net Lines: 32 Approved: phill@rt66.com Message-ID: <013d01bf465c$7128d460$2da8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38313 Ground Turkey Meat Loaf 1 pound ground turkey 1 1/2 onions finely chopped, 2 thinly sliced 4 garlic cloves, chopped 1 carrot, grated 1/4-1/2 chicken bouillon cube, crumbled 1 or 2 ripe tomatoes, diced 2 tablespoons chopped parsley 3/8 cup fresh breadcrumbs couple of generous pinches of rosemary, oregano and thyme 1/2 cup of tomato or vegetable juice 1-2 tablespoons of Dijon or other flavorful mustard couple generous shakes of soy sauce pepper to taste 1/4 cup ketchup Preheat oven to 350 degrees. Mix ground turkey with chopped onion, half of the garlic, the carrots, bouillon cube, tomatoes, parsley, breadcrumbs, herbs, half the juice, mustard, soy sauce, pepper and half the ketchup. Shape meat into a loaf and place in a baking pan just slightly larger than the loaf. Top with remaining juice and ketchup and scatter remaining garlic and the sliced onions on top. Bake for 30 minutes, then increase the oven temperature to 400 degrees and bake until the edges of the loaf turn brown and crusty. (This took a long time, at least an hour-the deeper the pan, the longer it will take to cook). -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.