RECIPES / Entrees
This turkey meatloaf is a winter favorite of mine...packed with vegetables (the more the merrier) and utilizing a unique binding ingredient in the form of ginger snap cookies. It is a lighter alternative to the heavy beef meatloaf dishes I was served in my childhood. The "everything" ingredients (referring to the vegetable) are open to interpretation, but this recipe details my favorite additions. The ginger snaps were an experiment that received rave reviews from friends and family years ago, now serving as my secret (not so much anymore) ingredient and a nice compliment to the brown sugar sauce.
Everything but the Kitchen Sink Turkey Meatloaf
(2) tablespoons of extra virgin olive oil
(1) cup of sweet onion
(1) garlic clove
(1) green pepper
(1) cup of sun-dried tomatoes, minced
(1) cup of white mushrooms
(1) cup shredded carrots
fresh parsley
salt and pepper, to taste
(1) pound of ground turkey
(2) eggs
(1/2) cup of wheat crackers, crushed *I prefer Saltines
(1/2) cup of ginger snap cookies, crushed
dark brown sugar
1.) in a skillet...combine the extra virgin olive oil, onion, garlic, and green pepper...allow to cook on high heat for about 5 minutes
2.) add the sun-dried tomatoes, mushrooms, and carrots...reduce heat to medium and allow to cook for an additional 5 minutes
3.) add parsley, salt, and pepper and continue to cook until all the vegetables and allow to cook for an additional minute or two *The goal is to soften all the vegetables, so cooking times may vary, but use your best judgement.
4.) set aside vegetable mixture
5.) in a large bowl...combine the turkey, (2) eggs, crackers, and cookies...mix well until incorporated
6.) add the vegetable mixture to the meat mixture...get those hands dirty and mix thoroughly until incorporated
7.) add more crackers and cookies as want to be able to mold the mixture into a loaf pan and those ingredients are serving as a binder
8.) grease a 9" loaf pan
9.) layer the bottom of the pan with dark brown sugar, packing it firmly
10.) on top of the sugar layer the ketchup
11.) fill the loaf pan with the meatloaf mixture
12.) bake at 350 for roughly an hour or until a meat thermometer registers 165 internally
13.) allow to rest for a few minutes and enjoy

Servings: (1) 9" loaf, approximately 6-8 servings

Nutritional information per serving

No nutrition information available

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