Today I will be sharing my turkey loaf recipe with you. Actually, I have mentioned it before when I was reviewing the Bob’s Red Mill products. Before I share the recipe, I need to mention that today’s post is being included in a link up with other bloggers — This Mama Runs for Cupcakes, Mom Who Tri’s and Mom Swim Bike Run. Be sure to check out their posts, as well. I will have a link button at the bottom of this post. Today’s topic is sneaky recipes. If you have picky eaters, you will definitely want to look at the other blogs.
When my boys were babies, I made all of their baby food. It is extremely easy and I really enjoyed doing it. In the simplest terms, you can cook a veggie and give it to your baby in the desired texture (pureed, cut up or even whole). I used the Cuisinart Smart Stick to puree and/or chop my baby food. I used to make my food and then freeze it in ice cube trays for later use. I would pop the frozen cubes of food into freezer zip lock bags and store in my freezer. After my boys no longer needed pureed food, I still used that technique for other recipes. It is very easy to sneak veggies into a lot of recipes you already cook. You can puree blander veggies like squash, sweet potato, carrot or zucchini and add them to casseroles, pizza sauce, pasta sauce and soups. I think zucchini is probably the easiest veggie to hide in recipes as it doesn’t change the color of your dish. Sometimes adding veggies to dishes can be a trial and error situation. Once I added too much zucchini to a chicken spaghetti casserole and was busted by my boys. Oops. You can probably add about 1/4-1/2 cup of pureed veggies to a casserole. Sauces may allow you to add more veggies. Play around with your own recipes and how much you can add. Some picky eaters may catch on quickly or not at all! I have only been busted that one time when sneaking veggies into my recipes so give it a whirl!
For the following recipe, I actually finely grate my veggies into the turkey loaf. My boys will sometimes pick out the “green stuff because I (they) don’t like that” but you can also puree the veggies and add them to the recipe instead of grating them. I took this recipe from the Better Homes and Gardens cook book and just altered it to make it my own recipe. I do not add everything they suggest like milk and some of the spices so add them if you want them.
- 1 1/2 lbs ground turkey (use whatever meat you prefer)
- 2/3 cup bread crumbs (I use Bob’s Red Mill)
- 1/4 cup finely chopped onion
- 2 beaten eggs
- 1 tsp salt
- 1/4 cup chili sauce (The chili sauce adds a great flavor! I love it so much that I usually add a bit more sauce.)
- finely grated or pureed veggies- If pureeing your veggies, maybe start with 1/4 cup. If grating them, try 1/2 cup. Add more or less depending on how sneaky you need to be with your family. Use whatever veggies you have. I prefer zucchini, summer squash and carrot. If grating more than one veggie, grate a mixture of them that adds up to 1/2 cup, not a 1/2 cup of each veggie.
Mix all of the ingredients in a large bowl. Add the mixture to a 8x4x2 loaf pan. Bake at 350 degrees for 1 to 1 1/4 hours or until the internal temperature reaches 160 degrees. Spoon off the fat. I do not add a sauce to the top of my turkey loaf. If you prefer a sauce, follow the recipe from Better Homes and Gardens in the link I provided earlier.
As I mentioned, today’s post is part of a “Wonder Mom Wednesday” Link-Up. Make sure to check out the above blogs where you will find LOTS of other great blogs on this same topic.