Turkey Loaf With Balsmic Honey Mustard Recipes

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

ROSEMARY TURKEY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.
• Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.

TURKEY LOAF WITH BALSMIC HONEY MUSTARD

Steps:

• Preheat oven to 350°F.
• Place rice, onion, egg, milk, sage, bouillon granules and pepper in a bowl, stir to combine.
• Add turkey and mix with your hands.
• Place mixture in a a loaf pan.
• Combine honey, vinegar and mustard.
• Spoon 1/2 the honey mixture over the turkey and bake 30 minutes.
• Spoon the remaining honey mixture over the turkey and bake 20-30 minutes or until done.
• Let sit 5-10 minutes before slicing.

TURKEY WITH BALSAMIC-HONEY SAUCE

Steps:

• In a small bowl, whisk the vinegar, honey and soy sauce until blended; set aside. Place eggs and bread crumbs in separate shallow bowls. Dip turkey slices into eggs, then coat with crumbs. , In a large skillet, saute turkey in oil in batches for 2 minutes on each side or until no longer pink. Remove and keep warm. Stir vinegar mixture and add to the skillet; add the raisins and almonds. Cook and stir over medium heat for 5 minutes or until thickened. Serve over turkey.

HERBED TURKEY LOAF

Steps:

• Preheat your oven to 400'F.
• Combine the turkey, spinach and soup mix in a bowl. Set aside.
• On a lightly floured board, unfold 1 sheet of the thawed puff pastry (I use Sarah Lee). This is Parve so I feel good about using it.
• Lay the pastry out with the with the fold lines on the pastry going vertically.
• Cut slits on each side of the pastry and mound the filling onto the pastry between the two fold marks.
• Starting at one end fold the pastry strips over the filling, alternating each side to cover.
• Place on an ungreased baking sheet. Beat the egg and brush over the pastry.
• Bake for 30-35 minutes until the pastry is crispy and golden.
• If you use an instant-read thermometer it should register 160'F when inserted through the center.
• Cool slightly, then slice and serve.
• Bon Apetit.

SWEET AND SOUR TURKEY MEAT LOAF

Steps:

• In a small bowl, combine the tomato sauce, brown sugar, vinegar and mustard; set aside. In another bowl, combine the egg, onion, crackers, parsley, salt, pepper and 2 tablespoons reserved tomato mixture. Crumble turkey over mixture and mix well. Shape into a 4x3-in. oval., Place in an 8-in. square baking dish coated with cooking spray; top with remaining tomato mixture. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink and a thermometer reads 165°. Let stand for 10 minutes before slicing.