Turkey Meat Loaf With Sun-Dried Tomatoes, Zucchini, Fig Mustard

"I needed to use a healthy but very boring (on its own) turkey breast. The recipe below was a combination of two other recipes plus a bit of imagination. It was made on Valentine's Day, and I had an inspiration to shape it as a giant heart. Red fig mustard gave it a nice reddish glow. It was very good, both warm and cold the next day. It definitely was not boring. And it was extremely simple. Serve with some green salad on the side."
 
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Ready In:
1hr 50mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350°F.
  • Heat oil in a heavy skillet over medium heat.
  • Add onion, sauté about 5 minutes.
  • Add celery, sauté another 5 mins and add grated zucchini. Sauté until the vegetables are very tender (15 minutes in total should do it).
  • Transfer to a large bowl. Add all remaining ingredients apart from fig mustard. Shape mixture on a greased baking sheet into a loaf (or whatever other shape you like).
  • Bake for 50 minutes to an hour.
  • Remove form oven. Brush generously with fig mustard and bake for 15-20 minutes longer, or until the thermometer inserted into the centre reaches 165°F.
  • Transfer the loaf to a platter. Let is stand for a few minutes and slice.

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RECIPE SUBMITTED BY

<p>I live in Germany with my husband and three children. We are an international family: I am Ukrainian (and Jewish), my husband is Japanese (brought up in Europe), my daughter was born in Spain but has a UK passport and speaks three languages (Russian, English and German) and my son and my little daughetr were born here in Frankfurt. Our tastes in food reflect our international backgrounds, but generally speaking we prefer spicy to bland (i.e. German food is not our favourite). I love cooking, and especially cooking for my husband, because he appreciates interesting food. RZ has been absolutely indispensable part of my life ever since I discovered it, some years ago. But I have to admit that I am a lazy user - I use other people's recipes and review them occassionally, but rarely submit my own (also, I am a bit intimidated by all the amazing cooks that congregate on this website).</p>
 
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