Turkey Loaf With Balsmic Honey Mustard Recipes

Steps:

• Preheat oven to 350°F.
• Place rice, onion, egg, milk, sage, bouillon granules and pepper in a bowl, stir to combine.
• Add turkey and mix with your hands.
• Place mixture in a a loaf pan.
• Combine honey, vinegar and mustard.
• Spoon 1/2 the honey mixture over the turkey and bake 30 minutes.
• Spoon the remaining honey mixture over the turkey and bake 20-30 minutes or until done.
• Let sit 5-10 minutes before slicing.

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Steps:

• In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender.
• Remove from heat and cool slightly.
• In a large bowl, combine the vegetables, bread crumbs, salt and pepper.
• Crumble turkey over mixture and mix well.
• Pat into a greased 9x5 inch loaf pan.
• Bake, uncovered, at 375 for 35 minutes.
• Combine syrup and mustard; pour half over the turkey loaf.
• Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear.
• Serve with remaining syrup mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.
• Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.