Saslove's Turkey Meat Loaves

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	228228 cal
pro	23 g23g pro
total fat	11 g11g total fat
sat. fat	3 g3g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	97 mg97mg chol
sodium	544 mg544mg sodium
% RDI:	-
calcium	44 calcium
iron	1616 iron
vit A	22 vit A
vit C	55 vit C
folate	66 folate

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Saslove's Meat Market, a family-run business since 1954 with two locations in Ottawa, has expanded operations at its Wellington Street shop to include prepared foods, salads and sausages as well as beef, pork, lamb, poultry and game meats, some organically raised. For their popular turkey meat loaf, they suggest surrounding it with Paprika-Roasted Potatoes. all covered with mushroom sauce.

Ingredients

1 egg 1 1eggeggs
1/2 cup pasta sauce 1/2 1/2cup cuppasta sauce
2 tbsp dry bread crumbs 2 2tbsp tbspdry bread crumbs
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp chopped fresh dill 1 1tbsp tbspchopped fresh dill
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp salt 1/4 1/4tsp tspsalt
2 lb ground turkey 2 2lb lbground turkey
Mushroom Sauce:
2-1/2 cups chicken stock 2-1/2 2-1/2cups cupschicken stock
1 cup sliced mushrooms 1 1cup cupsliced mushroommushrooms
1/2 cup pasta sauce 1/2 1/2cup cuppasta sauce
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp cornstarch 2 2tbsp tbspcornstarch

Preparation

In large bowl, lightly whisk egg; mix in pasta sauce, bread crumbs, garlic, dill, pepper and salt. Add turkey and mix well. Divide in half; shape into oval loaves. Transfer to greased roasting pan; bake in 350°F (180°C) oven for 1 hour. Drain off fat and any coagulation in pan.

Mushroom Sauce: Meanwhile, in saucepan, bring chicken stock, mushrooms, pasta sauce, garlic and pepper to boil. Reduce heat to medium; simmer for 10 minutes.

In small bowl, mix cornstarch with 2 tbsp (25 mL) water; stir into sauce and boil until thickened, about 1 minute. (Make-ahead: Let loaves and sauce cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 2 days. Or wrap individually in plastic wrap and enclose in freezer bags; divide sauce between 2 airtight containers. Freeze for up to 2 weeks; thaw in refrigerator.)

Evenly divide sauce over loaves; bake for 30 minutes.

Source : Canadian Living Magazine: September 2003