Sayonara to Sandwiches
Nothing wrong with that old Thanksgiving leftover standby, turkey sandwiches. Lots of families actually look forward to them as a change of pace from what they usually eat for lunch at work or school.
But a change of pace from the change of pace can be a good thing, too. This recipe for spinach-stuffed turkey loaf, says my Aunt Rita, the author, “is always a hit when I serve it to company.” It’s also a great way to eat light after indulging on Thanksgiving. One caveat: it calls for ground turkey, so you’ll need a grinder, assuming you initially served your bird whole.
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Combine 1 ½ lbs. of ground turkey, ½ cup of bread crumbs, ½ cup milk or tomato sauce, 2 tablespoons of minced onion, ½ teaspoon each of garlic powder and black pepper, and 1 egg. You may also salt to taste.
Make a filling of 10 oz. frozen spinach, thawed and drained, or 2 cups of fresh spinach, chopped, sautéed in oil and 2 garlic cloves, 1 cup of cheddar cheese, and 2 tablespoons of parmesan cheese or grated romano cheese.
Also make a topping consisting of ½ cup of ketchup, 1 tablespoon of brown sugar, and 1 teaspoon of prepared mustard.
Mix the meat mixture in a bowl. Place it on a sheet of waxed paper and pat into a 12 x 9 pan. After combining the ingredients for the filling, spread it evenly over the meat. Roll up from the 9 inch side. Press the ends and seam to seal. Place seam down in a shallow baking pan and bake at 350 degrees for an hour. Combine the topping ingredients and spoon it over the meatloaf. Bake for 30 more minutes or until it’s no longer pink in the middle.
This recipe makes 6 to 8 servings, depending on how thin you slice it.
