How to Make Turkey Loaf

Some turkey loaves are boring and dry, but not this one. The vegetable stuffing in the middle makes for a tasty surprise. And as a bonus, it's low in fat. Serves six.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Waxed Paper
• Groceries
• Loaf Pans
• Mixing Bowls
• Saucepans
• 1/2 c. finely chopped onion
• 1/4 c. milk
• 1 slightly beaten egg
• 2 tbsp. currant jelly - melted
• 1/4 tsp. dry crushed rosemary
• 2 tbsp. grated Parmesan cheese
• 1 c. chopped broccoli
• 1 1/2 lbs. raw ground turkey
• 2/3 c. shredded carrots
• 1/4 tsp. garlic salt
• 1/2 c. fine unseasoned bread crumbs
• 1/2 tsp. crushed dry thyme
• 1/3 c. chopped red bell pepper
• 1/2 tsp. black pepper

1. Combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt and pepper in a mixing bowl.
2. Add the turkey and mix well.
3. Pat the turkey mixture into a 12-by-8-inch rectangle atop a piece of wax paper. Set aside.
4. Steam the broccoli, carrots and bell peppers for 3 to 4 minutes, or until crisp-tender.
5. Stir in the Parmesan.
6. Spread the vegetables over the turkey mixture to within 1 inch of the sides.
7. Starting at the short end, roll the turkey tightly, using the wax paper to help you lift the turkey mixture. Peel the wax paper away as you roll.
8. Place the turkey loaf in a 9-by-5-by-3-inch loaf pan.
9. Bake the turkey loaf for 1 to 1 1/4 hours or until the meat is no longer pink.
10. Brush with melted jelly, if desired, and serve. (The jelly will add a nice color and a sweet edge, but you can skip it.)