Kaleidoscopic Turkey Loaf


1 lb. Ground turkey
1-1/2 -2 cups finely chopped vegetables-a mix of any of the following according to season (be careful not to add more than 2 cups or it is hard for the meat loaf to stick together and stay a loaf!): onions (always); red, yellow, or orange bell peppers; carrots; squash; parsnips; apples; celery; cranberries; nuts; fresh chives; mushrooms; corn, fresh from the cob or frozen; peas, fresh or frozen; capers
1 large egg OR 1/4 cup cream OR 1/4 cup catsup to bind
1 tsp salt
3/4-1/2 tsp fresh ground pepper to taste
2 TBSP fresh herbs (sage, basil, oregano or marjoram) or 2 tsp. dried
1/4 cup panko or regular bread crumbs (can use gluten-free)
1 TBSP Penzeys Spice (Mural of Flavoring, Tuscan Sweet or Arizona Dreaming)
2 TBSP butter


Preheat oven to 350.

In a large bowl, combine turkey, your choice of chopped ingredients, egg, salt, pepper, herbs, and seasoning. Mix until thoroughly combined. Pat into a standard loaf pan.

In a small frying pan, melt the butter. Add the bread crumbs and stir to coat with butter. Spread over the loaf. Or, spread the bread crumbs over the loaf and dot with butter.
Bake at 350 for 45-50 minutes.

Notes: This recipe is wonderful because the veggies and spices can change with the season. For spring, you can use green onions, celery, mushrooms, and fresh green peas. For winter use peppers, carrots, parsnips or squash, and onions. And for fall try apples, cranberries, nuts and celery.

You can add soy sauce and chopped water chestnuts, Chinese five spice and top with Chinese noodles for an Asian twist. For a hint of Indian add ginger, turmeric, curry powder and cinnamon. And lastly, for an Italian-style meatloaf add chopped tomatoes, catsup, oregano and basil and a little olive oil for moisture, if needed.

Recipe from Penzeys Spice Catalog.