Mayflower Meat Loaf
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
mixed vegetables
(16 oz) |
*
|
| ⅓ | cup |
seasoned dry bread crumbs
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | pound |
ground turkey
|
|
| ⅓ | cup |
onions
finely chopped |
|
| ½ | teaspoon |
thyme
|
*
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
mixed vegetables
(16 oz) |
*
|
| 79 | ml |
seasoned dry bread crumbs
|
|
| 1 | each |
eggs
slightly beaten |
|
| 453.6 | g |
ground turkey
|
|
| 79 | ml |
onions
finely chopped |
|
| 2.5 | ml |
thyme
|
*
|
| 0.6 | ml |
black pepper
|
|
Directions
Drain vegetables, reserving 3 tablespoons liquid to moisten bread crumbs.
Combine bread crumbs, egg, turkey, onion, thyme, pepper and reserved liquid.
Form turkey mixture into a 9x12 inch rectangle.
Spread vegetables evenly over top and roll up from 12 inch side.
Set in baking pan, seam side down. Bake at 375℉ (190℃) for 35 to 40 minutes.
