Recipe: Fresh Herb Turkey Loaf, Cajun Meatloaf (using beef) and Ultimate Meat Loaf (using beef, pork and veal)

Hi Janie, Here is a little variety. Hope that you find something that you like. - Nancy

FRESH HERB TURKEY LOAF
Source: AHA Quick & Easy Cookbook
Makes 6 servings

2 egg whites
1 cup rolled oats
1/2 cup chopped red bell pepper
1/3 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1 pound ground turkey breast

Preheat oven to 350 degrees F.

In a medium bowl, combine all ingredients except turkey. Add turkey and mix well.

Mold turkey mixture into a loaf pan.

Bake 40 to 45 minutes or until no longer pink. Remove from oven, pay dry with paper towel, and cut into 6 slices.

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CAJUN MEATLOAF
Source: AHA Quick & Easy Cookbook
Makes 6 servings

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup bread crumbs
2 egg whites
1 tablespoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients. Use your hands to mix until ingredients are will combined.

Shape meat mixture into a loaf and place in a shallow baking pan.

Bake, uncovered, for 45 minutes or until no longer pink. Let stand 5 minutes. Drain off fat and remove loaf from pan. Pat loaf dry with paper towels and cut into 6 slices.

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THE ULTIMATE MEAT LOAF
Source: Town and Country Magazine
Makes 10 servings

5 tablespoons butter, divided use
1/2 pound fresh mushrooms, chop stems fine, save caps
1 large onion, finely chopped
1/2 of a medium green bell pepper, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
1 pound ground beef round
1 pound ground pork
1 pound ground veal
1/2 pound bulk pork sausage
1 tablespoon Dijon mustard
1/2 cup ketchup
3 tablespoons Worcestershire
1/2 teaspoon Tabasco sauce
Salt and freshly ground pepper
3 eggs, beaten
1 cup breadcrumbs soaked in 1/2 cup heavy cream
3 strips bacon
2 tablespoons butter
Stuffed green olives, cut in half

Heat 3 tablespoons butter in a medium skillet, add the mushroom stems and saute over moderate heat, stirring, about 5 minutes or till most of their liquid has evaporated.

Add the onion, bell pepper, celery, garlic, thyme and rosemary, reduce heat, cover, and simmer about 15 minutes, till vegetables are soft and liquid has evaporated.

Preheat oven to 350 degrees F.

Place the meats in a large mixing bowl, add the sauteed vegetables and mix lightly. Add the mustard, ketchup, Worcestershire, Tabasco, salt and pepper to taste, eggs and breadcrumbs, and mix with hands till blended thoroughly.

Shape the mixture into a firm, thick oval loaf, place in a shallow baking or gratin dish, drape bacon over the top.

Bake 1 hour. Remove the bacon strips and continue baking 20 to 30 minutes longer, depending on how thick the loaf is and how crusty you want the exterior to be.

Shortly before the meat loaf is removed from the oven, heat the remaining 2 tablespoons butter in a small skillet, add the reserved mushroom caps and saute, stirring, 2 minutes or till nicely glazed.

Transfer the meat loaf to a large serving platter, arrange olives over the top and garnish the edges with the mushroom caps.