Yesterday, we made a delicious meatloaf covertly filled with healthful ingredients like ground turkey and handfuls of veggies. Today, we have a few leftovers, as you might, too. If you don’t want to have the same meal two days in a row, try these delicious sandwiches.
Use your favorite type of bread and add a couple slices of Turkey Meatloaf with Vegetables, extra cranberry glaze and mayonnaise. Stack your sandwich and serve it with sweet potato chips. If you want to eat it cold, you can; it’s delicious this way. Or, if you’d rather serve it up hot, toss the meatloaf slices into a frying pan or onto an indoor grill to sear in even more flavor and add a crispy texture to the loaf. You could even toast the bread. Customize the sandwich until it’s perfect. No matter how you make it, we’re sure you’ll love this meatloaf – whether it’s on a plate or on a sandwich.
Forget the meatloaf of your childhood, and forget the meatloaf they may have served you in the cafeteria. This turkey meatloaf is spectacular, and it’s loaded with healthful vegetables. It comes out of the oven smelling like sweet and tangy barbecue sauce, so you’d never believe how good for you it is. If you have little ones (or big ones) who aren’t fans of veggies, this is a great way to sneak in mushrooms, broccoli, carrots and onions virtually undetected. They add lots of moisture to the loaf, so you can use turkey instead of beef without losing the juiciness you crave.
Bake the loaf free-form in a large baking pan, then transfer it to a cutting board to rest before slicing, so the moisture stays locked up inside. Top it with the remaining glaze to create a loaf that is savory and sweet, but a little tart, and sure to be a mom-approved crowd-pleaser.
Check back Friday for our hands-down favorite idea for delicious meatloaf leftovers!
Turkey Meatloaf with Vegetables
1 can (14 oz.) cranberry sauce
3 Tablespoons apple juice
2 Tablespoons spicy brown mustard
1 cup broccoli florets
2 medium carrots, peeled and cut into 2-inch pieces
1 small yellow onion, quartered
4 white mushrooms, quartered
1 garlic clove
1/2 cup chicken broth
2 Tablespoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground marjoram
1/2 teaspoon black pepper
1 pound ground white turkey meat
1 slice whole grain bread, crumbled
Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray; set aside.
In food chopper
bowl, add cranberry sauce, apple juice and 2 Tablespoons mustard. Process until blended; set aside.
Using S-blade and with processor running, drop broccoli, carrots, onion, mushrooms and garlic into food chute. Process until finely chopped.
Spray a medium skillet with cooking spray; heat over medium-high heat. Add broccoli mixture and cook for 2 minutes.
Add broth, mustard, salt, thyme, marjoram and pepper. Cook about 4 minutes without stirring until broth is almost evaporated.
Combine turkey, bread crumbs and broccoli mixture in a medium bowl until well blended.
Spoon turkey mixture into prepared dish. In center of dish, form mixture into an oval loaf.
Bake 30 minutes; pour 1/2 cup cranberry mixture over meatloaf to glaze. Bake an additional 20 to 25 minutes or until meat thermometer registers 165°F.
Heat remaining cranberry mixture in a small saucepan until heated through to serve with meatloaf.
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