Just-Like-Thanksgiving Turkey Meat Loaf

Just-Like-Thanksgiving Turkey Meat Loaf might be just the main course you are searching for. One serving contains 251 calories, 21g of protein, and 6g of fat. This recipe serves 6 and costs $2.03 per serving. A mixture of milk, celery, dried cranberries, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. 237 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Try Turkey Meat Loaf, Turkey Meat Loaf, and Turkey Meat Loaf for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 small carrot, grated

1 celery rib, finely chopped

1/4 cup dried cranberries

1 egg, beaten

3 teaspoons minced fresh rosemary

3 to 4-1/2 teaspoons minced fresh sage

1/2 cup ketchup

1-1/2 pounds lean ground turkey

1/2 cup milk

1 small onion, grated

1/4 teaspoon pepper

1/8 teaspoon hot pepper sauce

1/2 teaspoon salt

1 cup seasoned stuffing cubes

1/2 cup whole-berry cranberry sauce

Equipment:

bowl

oven

loaf pan

kitchen thermometer

Cooking instruction summary:

Directions Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan. Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. Yield: 6 servings. Originally published as Just-Like-Thanksgiving Turkey Meat loaf in Country WomanOctober/November 2009, p33 Nutritional Facts 1 slice equals 303 calories, 11 g fat (3 g saturated fat), 127 mg cholesterol, 712 mg sodium, 28 g carbohydrate, 2 g fiber, 23 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk.

2. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper.

3. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan.

4. Bake, uncovered, 25 minutes; drain if necessary.

5. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf.

6. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°.


Nutrition Information:

Quickview
250k Calories
21g Protein
5g Total Fat
29g Carbs
15% Health Score
Limit These
Calories
250k
13%

Fat
5g
9%

  Saturated Fat
1g
10%

Carbohydrates
29g
10%

  Sugar
19g
21%

Cholesterol
70mg
24%

Sodium
613mg
27%

Get Enough Of These
Protein
21g
42%

Copper
3mg
158%

Selenium
36µg
52%

Vitamin B3
8mg
42%

Vitamin B6
0.75mg
37%

Vitamin A
1732IU
35%

Phosphorus
233mg
23%

Vitamin B2
0.24mg
14%

Manganese
0.26mg
13%

Potassium
422mg
12%

Zinc
1mg
12%

Vitamin B5
0.96mg
10%

Magnesium
37mg
9%

Vitamin B12
0.55µg
9%

Fiber
2g
9%

Vitamin K
8µg
9%

Vitamin B1
0.13mg
8%

Vitamin E
1mg
8%

Folate
31µg
8%

Iron
1mg
8%

Calcium
59mg
6%

Vitamin D
0.71µg
5%

Vitamin C
2mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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