Sounds good, Woodie.

I know that ground turkey is persona non grata over on the cooking forum, but never understood why. There are so many great things you can do with it. F'rinstance:

Turkey Meatball & Vegetable Stew

1 lb ground turkey
1 med onion, chopped
1/2 cup rolled oats
2 tbls flour
2 egg whites
1 cup Sherry
4 scallions, minced
2 med sweet potatoes, diced
1 med green pepper, minced
2 cups snap beans broken in 1" pieces
1 tsp black pepper
3 med stalks celery, sliced
6 garlic cloves, crushed
3 med turnips, diced
1/4 cup milk
3 1/4 cups chicken stock
1 tsp dried thyme

Combine the turkey, oats, egg, scallions, bell pepper, 1/2 tsp black pepper, garlic and milk. Mix well and form into balls 1 inch thick. Steam meatballs over 1 cup stock. Drain, discarding stock.

Heat 1/4 cup fresh stock in pot. Add onions and steam until they start to soften. Whisk together remaining broth, flour and Sherry. Pour into pot.

Add all remaining ingredients, including meatballs. Bring to boil, reduce heat, and simmer until vegetables are tender, about 30 minutes.

Ground turkey is persona non grata over on the cooking forum?????

That is news to me. Where did you get that idea from Gardenlad?

Ann

From several posts in which it was bad-mouthed heavily.

Honestly Gardenlad, I don't recall any posts where "ground turkey" was bad-mouthed even lightly. If you do a search on the Cooking forum you will find a number recipes using ground turkey, many of them Chili recipes as well as some more meatloaf recipes.

Ann

I have made this both with chicken or turkey and have always served it sliced and cold, on peasant or French bread but I think it would be good served hot too. Sometimes I substitute coarsely chopped sweet red peppers for the carrots.

CHICKEN, LEEK AND CARROT LOAF (serves 6)

1 1/ 2 lbs. ground chicken breast (can substitute turkey breast)
1 or more Tbs. safflower oil
1/ 2 cup carrots, cut into 1/ 2 inch rounds
1 cup leeks, cut into 1/ 2 inch rings
1 tsp. salt
1/ 4 tsp. black pepper
1/ 4 tsp. dried marjoram
2 Tbs. minced fresh parsley
1 Tbs. minced fresh tarragon or 1 tsp. dried
1 egg

Preheat oven to 375 degrees. Put a kettle of water on to boil.

In oil, saute carrots over medium heat for several minutes; add leeks, and continue to cook slowly until leeks are wilted. More oil can be added if needed. Set aside.

In a large bowl, mix all ingredients except chicken and vegetables. Add vegetables and mix with egg and spices. Add chicken and mix gently until combined.

Pour into a 4 X 5 inch ceramic pate loaf pan, then put it in a slightly larger baking dish. Pour in enough boiling water to come about 1/ 2 inch up the sides of the loaf pan. Bake for 1 1/ 4 hours. Take out of oven and allow to cool in pan for 30 minutes. Run a knife around edge and invert on platter to cool further. Be careful when pan is inverted, as there will be liquid in it.

(Adapted from a recipe in Lee BaileyÂs Country Weekends)

Well thanks a lot, Ruthanna. Something else for the to-try files. Just what I needed. :>)

Looks great, Woodie. I usually use Sara Moulton's, it's sweet. Saving Marilyn's to try!

Turkey Meatloaf with Cranberry Glaze

1/4 cup brown sugar
1/2 cup mashed jellied cranberry sauce(canned)
2 pounds ground turkey
3/4 cup milk
3/4 cup bread crumbs
3 eggs -- lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup diced red onions
1/2 cup chicken broth -- (just enough to moisten)

Preheat oven to 350 degrees.
For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated.

Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour.

Cooking Live with Sara Moulton

Carol - I love your recipe and make it often! Marilyn's is a bit more tangy, not sweet. Both are good!

I love turkey meatloaf and have saved these recipes. I'd like to try the turkey meatball stew recipe, too, gardenlad.

This recipe is one I've made often, from Eating Well magazine, flavored with sweet onions simmered in beer. I use dark beer, if I have it, but the recipe says amber will work as well. I also use all ground turkey, instead of half turkey, half beef.

Blue Ribbon Meatloaf
(Eating Well)

2 teaspoons canola oil
1 medium sweet onion, chopped (2 cups)
1 12-ounce bottle dark or amber beer
1 teaspoon dried thyme leaves
1 teaspoon dry mustard
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/4 pounds lean ground beef
1 1/4 pounds lean ground turkey
1 cup fresh whole-wheat breadcrumbs
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 egg white, lightly beaten

1. Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
4. Bake the meatloaf until an instant-read thermometer registers 160° when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.

NUTRITION INFORMATION: Per serving: 275 calories; 13 g fat (4 g sat, 4 g mono); 104 mg cholesterol; 8 g carbohydrate; 29 g protein; 1 g fiber; 353 mg sodium.

Here is a link that might be useful: Eating Well's Blue Ribbon Meatloaf

Thanks Virgnia, copied and saved.

Woodie, I copied Marilyn's and will try it this week. I have ground turkey Larry picked up for me this afternoon! Haven't had turkey meatloaf in a long time. Thanks for the reminder!

Thanks for the recipes - I have some in the fridge defrosting that I need to use!

Cindy

Here's more ground turkey recipes from last year. My family loves the Mediterranean Meatloaf, especialy when we use the kalamata olives. This recipe might be good with some ground lamb, also.

We haven't tried the other recipe on this thread, but it sounded good too.

Here is a link that might be useful: more ground turkey meatloaf posts

Last I made Marilyn's Turkey Meatloaf and we really enjoyed it. First time I have ever made a turkey meatloaf and I was very pleased with the results.

I changed it a wee bit, not that it needed to be. I had some Roma tomtoes that needed to be dealt with, so I slow roasted them for a few hours and then used them as a middle layer in the loaf. I also used tomato sauce instead of BBQ sauce.

Thanks for all the other recipes folk, will surely try a few.

Hey Virginia I made that onion-beer turkey/beef loaf tonight. Pretty d@mn good! I used a Porter since I couldn't find a dark beer in the store I was in - I was terrified because the cooked onions/porter mixture was bitter - but it turned out great. I also double or triple the seasonings (thyme in this case, and I used some Penzey's 'Mural of Flavor'). I also just used two eggs instead of separating the second one.

I think its a keeper, thanks!

MMMMM, I have ground turkey in my freezer, think I will be using some of it very, very soon! Not sure which of these I'll try, but one of them for sure!

PS...I don't recall ever seeing anyone "bad mouth" ground turkey on CF, either. Hmmmm.....

Linda

Thanks Marilyn for another great recipe! I made this last week and really enjoyed it. It's definitely going in my rotation.

Tracey

This is reminding me that I need to make meatloaf. Glad you liked the recipe, Jessy. Hmmmm - I'll have to investigate "Mural of Flavor."