SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rolled Turkey Loaf

Makes: 8 servings
Prep 30 mins Bake 350°F1 hr Stand 10 mins
Rolled Turkey Loaf
  • 4  ounces  pancetta, chopped
  • 2  cups  chopped portobella mushrooms
  • 2  cups  fresh mozzarella cheese, cubed (8 oz.)
  • 1/2  cup  oil-packed dried tomatoes, drained and chopped
  • 2  eggs, lightly beaten
  • 1/2  cup  chicken broth
  • 2  cups  soft bread crumbs
  • 1/2  cup  Romano cheese, finely shredded (2 oz.)
  • 2  cloves garlic, minced
  • 1  teaspoon  Italian seasoning, crushed
  • 1  pound  uncooked ground turkey
  • 8  ounces  bulk Italian sausage
  •  Fresh oregano
  • 1  recipe Sauteed Green Beans and Onions (recipe below)

1. Preheat oven to 350 degrees F. In large skillet, cook pancetta until crisp; remove from skillet with slotted spoon and drain on paper towels. Drain all but 1 Tbsp. drippings from skillet. Cook mushrooms in drippings until tender and all liquid has evaporated; cool.

2. For filling, in medium bowl combine pancetta, mushrooms, mozzarella, and dried tomatoes; set aside.

3. In large bowl combine eggs and chicken broth. Stir in bread crumbs, Romano cheese, garlic, Italian seasoning, and 1/2 tsp. salt. Stir in turkey and sausage.

4. On heavy-duty foil or parchment, pat meat mixture into a 9x12-inch rectangle. Evenly sprinkle filling on meat mixture. From one long end of foil or parchment, begin rolling the meat mixture jelly-roll-style. Transfer the roll, seam side down, to a 15x10x1-inch baking pan. *See Roll in Flavor below.

5. Bake, uncovered, for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees F. Let stand 10 minutes before slicing. Top with oregano. Serve with Sauteed Green Beans and Onions. Makes 8 servings.

From the Test Kitchen*Roll in Flavor:
  • For extra flavor, cheese and veggies are rolled into Rolled Turkey Loaf. To shape, place the turkey mixture on parchment or heavy-duty foil. Pat to a 9x12-inch rectangle, then evenly sprinkle with the filling. Beginning at one long side, roll up jelly-roll style, using the parchment to lift and roll. Once rolled, lift using the parchment and transfer to a foil-lined, rimmed baking pan. Use your hands to adjust the loaf seam-side down.
Sauteed Green Beans and Onions
  • 2  pounds  fresh green beans, trimmed
  • 1  tablespoon  olive oil
  • 1  tablespoon  butter
  • 1  small red onion, thinly sliced

1. In a Dutch oven bring 2 quarts salted water to boiling. Add green beans. Simmer, covered, for 4 to 5 minutes. Drain, then plunge into ice water to halt cooking. Drain and pat dry with paper towels. (Beans may be covered and refrigerated up to 24 hours.) In 12-inch large skillet heat olive oil and butter over medium-high heat. Add red onion and cook until softened and beginning to brown. Add green beans to skillet. Cook and stir for 5 minutes or until heated through. Season to taste with salt and pepper.

Nutrition Facts (Rolled Turkey Loaf)
  • Servings Per Recipe 8,
  • cal. (kcal) 482,
  • Fat, total (g) 32,
  • chol. (mg) 161,
  • sat. fat (g) 13,
  • carb. (g) 19,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 3,
  • pro. (g) 29,
  • vit. A (IU) 1069,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1100,
  • Potassium (mg) 838,
  • calcium (mg) 353,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe