Veggie Filled Turkey Loaf With Creamy Onion Gravy Recipes

TURKEY AND VEGETABLE MEAT LOAF

Steps:

• In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.

VEGGIE-STUFFED TURKEY MEATLOAF

Steps:

• Heat oven to 375°F.
• Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
• Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
• Mix egg, turkey, A.1. Sauce and bread just until blended.
• Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
• Mix ketchup and remaining dressing until blended; spread over meatloaf.
• Bake 45 min. or until done (165°F).

EASY VEGETARIAN ONION GRAVY

Steps:

• In a medium saucepan over low heat, melt the butter.
• Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
• Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
• Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
• Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.

TURKEY MEATLOAF AND GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
• In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
• Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
• To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

VEGETABLE-STUFFED TURKEY LOAF

Steps:

• In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme rosemary, garlic salt, and pepper. Add turkey; mix well. On waxed paper pat turkey mixtureinto a 12x8-inch rectangle; set aside.
• For vegetable stuffing, in a saucepn cook broccoli, carrots, and sweet pepper, covered, in a small amount of boiling water for 3 to 4 minutes or till crisp-tender. Drain well. Stir in Parmesan cheese.
• Spread vegetable stuffing over turkey mixture to within 1 inch of sides. Beginning at a short end, roll turkey tightly using waxed paper to lift mixture. Peel waxed paper away as you roll. Place in a 9x5x3-inch loaf pan.
• Bake in a 350 degree oven for 1 to 1-1/4 hours or till no longer pink (meat thermometer registers 180 degrees). Transfer to a serving platter; brush with melted jelly.

CREAMY ONION GRAVY

Steps:

• In a small saucepan, saute onion in 1 tablespoon butter until tender. Transfer to a small bowl; set aside. , In the same pan, melt remaining butter over medium-low heat. Combine the flour, salt, garlic powder and pepper; whisk into butter until smooth. Gradually add buttermilk and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in onion.

VEGGIE-FILLED TURKEY LOAF WITH CREAMY ONION GRAVY

Steps:

• Preheat the oven to 350°F
• Lightly grease a large roasting pan.
• In a skillet, cook the CHOPPED onions and the garlic in the butter until soft.
• Add the mushrooms and cook for 5 minutes.
• Scrape the mixture into a large bowl and let cool.
• Add the turkey, bread crumbs, eggs, mustard, parsley, thyme, salt and pepper to the bowl; mix well.
• Shape half of the meat mixture into a 14x4-inch loaf, flattening the top.
• Place the green beans down the center, leaving a 1 inch border.
• Top with the remaining meat mixture, shaping and sealing the loaf to enclose the beans.
• Place the SLICED onions around the meat loaf.
• Bake for 45 minutes, or until an instant-read thermometer registers 160F and the loaf is firm to the touch.
• Transfer the meat loaf to a cutting board. Leave onions in the pan.
• GRAVY: Place the roasting pan with the sliced onions still in it over medium heat.
• Add 1/4 cup of the chicken broth, stirring up onions and any browned bits from the bottom of the pan.
• In a small bowl, whisk together the flour and milk, then add the remaining 1 cup chicken broth.
• Add flour-broth mixture to the roasting pan; bring to a boil, keep whisking.
• Cook until mixture is thickened.
• Slice meat loaf and serve with gravy.