Mayflower Meat Loaf

This isn’t your standard loaf pan meat loaf. Ground turkey gets flattened into a rectangle, spread with mixed vegetables, and rolled up like a jelly roll. Slice it and you get a pinwheel of seasoned turkey wrapped around a colorful vegetable center.

The rolling technique is what makes this interesting. Patting the turkey mixture into a thin rectangle and spreading the drained vegetables across the surface means every slice has both meat and veggies. It’s a complete meal built right into the loaf.

Using the reserved vegetable liquid to moisten the breadcrumbs is a smart move. It adds flavor and keeps the turkey moist during baking. Ground turkey is leaner than beef and dries out faster, so every bit of moisture counts.

Kitchen Tips

• Pat the turkey mixture onto wax paper or plastic wrap for easier rolling. Lift the edge and let gravity help the roll along.
• Place the roll seam-side down in the pan so it doesn’t unravel during baking.
• Don’t squeeze the turkey mixture too tightly. A loose roll holds together better and stays juicier than a compressed one.
• Drain the vegetables well but save that liquid. Too much moisture in the center makes the roll soggy and hard to slice.

Variations

• Use ground chicken instead of turkey for a similar lean option.
• Swap canned mixed vegetables for fresh sauteed spinach and roasted red peppers for a more upscale filling.
• Brush the outside with a thin layer of ketchup or barbecue sauce during the last 10 minutes of baking for a glazed finish.