Post by digplantweed on Sept 16, 2020 20:05:44 GMT -5
I never had turkey loaf until a friend brought one to our house. Now I make them regularly. In my cooking experience, it has more in the way of veggies than meatloaf. I think it would work with many diets, but the LCHF people would need to come up with a substitute for the breadcrumbs (or leave them out). Maybe cauliflower rice.
NOTE: I buy enough to make 2 at a time and freeze one.
Ingredients:
48 oz package of 93% lean ground turkey (I set out for an hour so it's not really cold)
One 15 oz can mushroom pieces
1 medium zucchini
NOTE: You can use alternative veggies you have around the house; cauliflower for example.
1.5 cups bread crumbs (optional for LCHF; maybe caulifower rice instead?)
1/2 cup milk (omit if you aren't using bread crumbs)
2 eggs (I set out so they aren't so cold)
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp sage
2 tsp oregano
NOTE: I mix spices in the bread crumbs. I chose these spices; you might want to use others -- thyme, parsely...)
BBQ Sauce (use sugar free for LCHF)
Preparation:
* Using a grater, shred the zucchini onto paper towels; press liquid out; I then move this to fresh paper towel on top of a dish towel, roll up and let sit for a while to absorb moisture (I do this a few hours in advance)
* Drain the can of mushroom pieces and chop into fine pieces; can be done in advance and put in ZipLoc.
Of course, you can use fresh mushrooms if you have them on hand
* Preheat oven to 375
* If using bread crumbs, mix spices into crumbs
* Beat eggs, add milk, mix well (omit milk if not using bread crumbs)
* Spray 2 loaf pans with Pam or similar
Put turkey in large bowl, mix in vegetables, bread crumbs/spices, egg/milk mixture.
Divide in half and form into loaves; place in the two loaf pans, and put on sheet pan in oven.
After a half hour, use a basting brush or spoon to coat the tops of the loaves with BBQ sauce (prevents top from getting dry).
At 45 minutes, start checking internal temperature with instant-read thermometer; cook to at least 160 degrees.
Remove from loaf pans; slide one and serve with more BBQ sauce. Let the other site a while, wrap in foil and freeze.
NOTE: I buy enough to make 2 at a time and freeze one.
Ingredients:
48 oz package of 93% lean ground turkey (I set out for an hour so it's not really cold)
One 15 oz can mushroom pieces
1 medium zucchini
NOTE: You can use alternative veggies you have around the house; cauliflower for example.
1.5 cups bread crumbs (optional for LCHF; maybe caulifower rice instead?)
1/2 cup milk (omit if you aren't using bread crumbs)
2 eggs (I set out so they aren't so cold)
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp sage
2 tsp oregano
NOTE: I mix spices in the bread crumbs. I chose these spices; you might want to use others -- thyme, parsely...)
BBQ Sauce (use sugar free for LCHF)
Preparation:
* Using a grater, shred the zucchini onto paper towels; press liquid out; I then move this to fresh paper towel on top of a dish towel, roll up and let sit for a while to absorb moisture (I do this a few hours in advance)
* Drain the can of mushroom pieces and chop into fine pieces; can be done in advance and put in ZipLoc.
Of course, you can use fresh mushrooms if you have them on hand
* Preheat oven to 375
* If using bread crumbs, mix spices into crumbs
* Beat eggs, add milk, mix well (omit milk if not using bread crumbs)
* Spray 2 loaf pans with Pam or similar
Put turkey in large bowl, mix in vegetables, bread crumbs/spices, egg/milk mixture.
Divide in half and form into loaves; place in the two loaf pans, and put on sheet pan in oven.
After a half hour, use a basting brush or spoon to coat the tops of the loaves with BBQ sauce (prevents top from getting dry).
At 45 minutes, start checking internal temperature with instant-read thermometer; cook to at least 160 degrees.
Remove from loaf pans; slide one and serve with more BBQ sauce. Let the other site a while, wrap in foil and freeze.
