Tag Archives: turkey loaf

Turkey Loaf

8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire Sauce
2 pounds fresh ground turkey
3 slices bread, cubed
2 eggs, beaten
½ cup minced onion
¼ cup minced green pepper
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard
⅓ cup milk

Heat oven to 375°. Blend together tomato sauce, brown sugar and Worcestershire Sauce. Reserve ½ cup tomato sauce mixture; gently mix the balance with all remaining ingredients. Form into loaf shape and place in a 9x5x3-inch pan. Spread reserved tomato sauce over top of loaf and back for 1 ¼ hours.

Preparation Time 1 ½ HR

Approximate calories per serving… 250

Turky Loaf
String Beans with Cheese Sauce
Marinated Cucumber Slices
Golden Rice Pilaf

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Turkey Loaf


Cooking time: 5 mins.
Preparation time: 15 mins
Main cooking utensil: 9-by-5-in loaf pan

For 6 people you need:
1/2-3/4 lb cold turkey
1/4 lb cooked ham
1 medium onion
2 tablespoons butter
2 green sweet peppers
1-2 sharp apples
3 3/4 cups cream of chicken soup
3 envelopes unflavored gelatin
1/3 cup water


To serve:
cream cheese

1. Chop or grind turkey and ham.

2. Peel and slice the onion and toss in hot butter for 2-3 minutes

3. Mix together turkey, ham, and onion with chopped peppers, apples, and soup.

4. Soften gelatin in the water for a few minutes and heat gently in bowl over hot water to dissolve.

5. Add to soup mixture and stir well. Season to taste

6. Pour into the loaf pan and allow to set for 3-4 hours. It may be lightly frosted after setting by putting into freezing compartment of refrigerator for 1/2-1 hour.

7. Turn out onto a dish and garnish with parsley.

TO SERVE: With cream cheese, salad and fruit

TO VARY: Use chicken in place of turkey.

TO STORE: In refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967