Stuffed Turkey Loaf

It doesn't look pretty but it's mighty tasty! :)

Here I go trying to roll meat again! It always sounds so much easier than it is. This one was easier than the chicken breasts but challenging none the less. If you would rather just put the stuffing items in between two layers of meat it would be just as good.

Regardless of rolling or layering, I would still cook it on a baking sheet. Using loaf pans or casserole dishes causes a "stewing" effect and you miss out on the taste and texture of the sides getting browned.


1 cup uncooked rice
salt & pepper to taste
1 pinch red pepper flakes
1 cup broccoli, diced
1 large onion
1 15 oz can tomato sauce
1 teaspoon Italian seasoning
2 lbs ground turkey
3 cloves garlic, minced
2 eggs
3/2 cup bread crumbs or crushed crackers (or 1 1/3 cups fresh bread crumbs)
½ cup plain yogurt or milk
2 teaspoons worcestershire sauce
2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 to ½ cups shredded mozzarella
6 – 8 thin slices of turkey lunchmeat

Cook the rice per package directions adding about 1 teaspoon olive oil, ½ teaspoon salt, ½ teaspoon pepper and a pinch of red pepper flakes before putting the lid on to cook.

Dice half of the onion very finely to put into the meat mixture and the other half a normal dice to saute with the broccoli for stuffing. If using frozen broccoli, thaw or microwave until slightly warm.

Heat 2 tablespoons of olive oil in a medium skillet and add the regular diced onion and broccoli. Saute until almost tender. Use your spatula to cut large chunks of broccoli down. Add the cooked rice, tomato sauce and 1 teaspoon Italian seasoning. Heat through and set aside to cool.

Mix ground turkey, the finely diced half of onion, minced garlic, eggs, bread crumbs, yogurt, and spices until thoroughly mixed.

Turn the mixture onto a sheet of aluminum foil coated with a little non-stick spray. Pat into a rectangle about 10 x 12 inches. Spoon the rice mixture on top and spread it out evenly. Pat into place. Top with an even layer of the mozzarella. Top with the lunchmeat. This will help hold everything in place.

Use the aluminum foil to lift one end and begin to roll the meatloaf. As the meatloaf rolls keep lifting the next section of foil. You may want to end the rolling process on the baking pan you plan to cook on. I use a cookie sheet type pan lined with foil.

Bake at 350 degrees for about 1 ¼ hours. Let rest for about 15 - 20 minutes before slicing to keep the meatloaf juicy and let the cheese firm back up a little.


This recipe is linked up at:
Strut Your Stuff, Colleen's Kitchen, Just Something I Whipped Up, Mouthwatering Mondays, Made By You Monday