Swirled Vegetable Turkey Loaf
|Seasoned fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Ground raw turkey||1 1⁄2 Pound|
|Nonstick spray coating||1 Tablespoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Finely shredded carrot||1⁄2 Cup (8 tbs)|
|Torn spinach||2 Cup (32 tbs) (Fresh)|
|Apple jelly||2 Tablespoon, melted|
1. In a large mixing bowl combine egg, catsup, bread crumbs, mustard, salt, and lemon-pepper seasoning. Add ground turkey; mix well. On waxed paper pat the mixture to a 10 x 8-inch rectangle.
2. Spray a large nonstick skillet with nonstick spray coating. Add mushrooms and carrots. Cook over medium heat till tender and any liquid is evaporated. Add spinach; cook and stir till wilted. Remove from heat; spread atop turkey rectangle to within 1 inch of edges. Starting from a short end, carefully roll up meat, using waxed paper to lift; seal edges and ends. Place loaf, seam side down, in a shallow baking pan.
3. Bake loaf, uncovered, in a 350° oven 1 to 1 1/4 hours or till juices are no longer pink in center of loaf.