Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
2 lb Ground turkey
1 Egg; slightly beaten
1/2 c Quick-cooking oatmeal (not instant)
1/3 c Unsweetened applesauce
1/2 c Finely chopped onion
1/3 c Corn kernels (optional)
1/4 c Minced red bell pepper
1/4 c Minced flat-leaf parsley
1 tb Worcestershire sauce
2 ts Salt; or to taste
Freshly ground black pepper
1/4 c Ketchup
1 ts Prepared mustard
In a large bowl, combine the turkey, egg, oatmeal, applesauce, onion,
corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and
pepper and mix just until the ingredients are blended.
Using a 10-inch non-metal pie plate, form the meat into a circle about 8 inches in diameter and 2 inches high.
Combine the ketchup, mustard and 1 teaspoon Worcestershire sauce in a small bowl. Spread it over the top of the meat loaf.
Cover the top with wax paper, place the dish in the oven and cook the meat loaf on 100 % power (high) for 10 minutes, rotating the pan after 5 minutes.
Remove the dish, carefully take off the waxed paper, and let the meat loaf stand for 10 minutes before slicing.