Turkey Loaf with Pesto

Continuing with our requested recipe extravaganza, we come to an interesting way to use some ground turkey – not so helpful for Thanksgiving leftovers, but it might be interesting to try once.

Turkey Loaf with Pesto

Serves 4

1 egg
¾ cup soft rye bread crumbs (about 1 slice)
¾ cup shredded Provolone or Mozzarella cheese (3 ounces)
3 tablespoons beer, milk, or water
2 tablespoons purchased pesto
¼ teaspoon ground nutmeg
¼ teaspoon pepper
1 pound ground turkey
Shredded Provolone or Mozzarella cheese (optional)

In a large bowl, combine egg, bread crumbs, the ¾ cup shredded cheese, desired liquid, pesto, nutmeg, and pepper. Add turkey. Mix well. Form into a loaf and place into an 8x4x3 inch loaf pan.

Bake in a 350 degree F oven for 45 to 50 minutes or until meat is no longer pink.

Remove from oven and transfer loaf to a platter. Top with additional cheese if desired. Let stand 5 minutes before serving.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

Don’t want to use the oven for some reason (and given the temperatures around here, I can understand)? Make the loaf in your crock pot. Assemble as above, then place the loaf in the crock pot. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. To make moving the loaf easier, form three long strips of folded aluminum foil and place them under the loaf in a spoke like fashion. Lift the ends of the foil to place the loaf in the crock pot, then leave them in there to take it out with later.