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Friday, April 8, 2011

Veggie-stuffed turkey meatloaf

This is adapted from a Better Homes and Gardens recipe.  I like using grits instead of breadcrumbs in turkey meatloaf.  Ground turkey can be, well, squishy and breadcrumbs just seem to amplify that quality.  Grits give a little more tooth to a slice of turkey meatloaf in my opinion.  If you don't have grits, just use breadcrumbs but I do think grits are worth keeping around if only as a breadcrumb-substitute.

The vegetables tucked inside the meatloaf help keep it moist and almost count as their own side dish.  You need 2 cups of lightly cooked, chopped vegetables.  Doesn't really matter what they are.  A brilliant plan would be to get some frozen mixed vegetables, nuke them a couple minutes and pulse them a couple of times in the food processor to chop them.  You'll wind up with enough vegetable stuffing from a 16 oz. bag to do two meatloaves in advance.

As far as the glaze, it's delicious but not really necessary.  Skip it if you want, or use whatever type of jelly/jam you have on hand.  I would avoid strawberry or grape, personally, but apricot, currant, apple, or blackberry would all be delish.

Veggie-Stuffed Turkey Meatloaf
Serves 4-6

1 lb. ground turkey
1/4 cup dried minced onion
1 tsp poultry seasoning
1 egg
salt and pepper to taste
1/4 cup milk
1/2-2/3 cup dry grits
2 cups mixed vegetables, chopped/shredded (such as carrots, broccoli, bell pepper)
2 tbsp parmesan cheese
2 tbsp jam or jelly

Lightly cook shredded vegetables in boiling water or in the microwave for a few minutes, until slightly softened.  Drain and toss with cheese.

Mix remaining ingredients together thoroughly.  On a piece of waxed or parchment paper, pat meatloaf mixture into a rectangle about 9" x 9" and spread vegetables over 2/3 of the rectangle.  Using the paper to help, roll the mixture into a jelly-roll loaf.  Start rolling from the side covered with vegetables, and roll toward the uncovered side.  Put the loaf seam-side down in a 9x5 loaf pan.  Brush with jam or jelly.  Freeze 1 hour before vacusealing, or wrap in plastic wrap and foil to freeze.

To cook, thaw and roast 1 1/4 hours at 350F. 

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