• 8 Ratings

Similar to a stuffed meat loaf, this ground turkey dinner is filled with pancetta, mushrooms, cheese, and sun-dried tomatoes. Pair the turkey loaf with sauteed green beans to round out the meal.

Source: Better Homes and Gardens
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Rolled Turkey Loaf

Ingredients

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Directions

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  • 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.

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

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  • 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.

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  • 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.

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Instructions Checklist
  • 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 Sautéed Green Beans and Onions. Makes 8 servings.

*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.

Nutrition Facts (Rolled Turkey Loaf)

482 calories; 32 g total fat; 13 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 161 mg cholesterol; 1100 mg sodium. 838 mg potassium; 19 g carbohydrates; 5 g fiber; 3 g sugar; 29 g protein; 0 g trans fatty acid; 1069 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 77 mcg folate; 1 mcg vitamin b12; 353 mg calcium; 3 mg iron;

Sautéed Green Beans and Onions

Ingredients

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Directions

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  • 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.

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Reviews

8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2