Saslove's Turkey Meat Loaves
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 228 |
| pro | 23 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 97 mg |
| sodium | 544 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 16% |
| vit A | 2% |
| vit C | 5% |
| folate | 6% |
-
1 egg
1/2 cup (125 mL) pasta sauce
2 tbsp (25 mL) dry bread crumbs
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
2 lb (1 kg) ground turkey
Mushroom sauce:
2-1/2 cups (625 mL) chicken stock
1 cup (250 mL) sliced mushrooms
1/2 cup (125 mL) pasta sauce
1 clove garlic, minced
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) cornstarch
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.
Additional Information
Source
Canadian Living Magazine: September 2003
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