Turkey Loaf with Gravy
Crumble the bread in a large bowl. Pour in the milk and let stand, mixing once or twice, until bread has absorbed the milk.
Add all remaining ingredients to the bread except the tomato puree, and mix well.
Place the mixture into loaf pans. Spread the tomato puree over the outside of the loaves.
Bake for approximately 45 minutes or until the
internal temperature reaches 160° F. Drain off any fat/liquid. Let
turkey loaf stand for 5 minutes before serving.
For Service: Slice meat loaf into 1/2-inch thick pieces.
Serve 2 slices per portion. Serve 2 ounces of gravy over turkey loaf.
Note: To make the turkey stock, I would buy some turkey legs, thighs ect, whatever is cheapest. It will make all the difference in taste. Use the turkey meat to make some turkey salad.
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