Turkey Meatloaf with Warm Tomato Vinaigrette



3 qt rice, cooked

1-1/2 c cream


9 oz shallots, minced

1/2 c Worcestershire sauce

1/4 c Dijon mustard

1 tbsp chili paste

1/2 c fresh sage, chopped

1/3 c fresh garlic, minced

1-1/2 tsp salt

1/2 tsp freshly ground black pepper

1-1/2 c virgin olive oil

3 c strained tomatoes or puree


1 c balsamic vinegar

1/2 fresh basil, chopped

1/2 tsp kosher salt


Turkey Loaf

Cover cooked rice with cream. Let stand for 15 minutes.

Combine turkey, shallots, Worcestershire sauce, mustard, chili paste, sage, garlic, salt and pepper. Gently mix to combine all ingredients. Fold in rice mixture.

Fill 9 x 5 inch greased loaf pans with about 2-1/2 pounds turkey mixture. Place pans on sheet pan.

Bake in a preheated 350 degree F conventional oven for about 1 hour or until the internal temperature registers 165 degrees F.

Remove from oven and allow to rest for 10-15 minutes before slicing.

Tomato Sauce

Blend oil, tomatoes, broth, vinegar, basil and salt together in a large saucepan. Bring to a slow simmer and simmer for 3 to 5 minutes.

Cool slightly and place in a blender. Process to blend.

Slice each meatloaf into 12 slices. Serve 2 slices per serving topped with 1/4 cup warm tomato vinaigrette sauce.

Nutrition Facts

610 Total Calories

370 Calories from Fat

41 g Total Fat

63 % Daily Total Fat

9 g Saturated Fat

45 % Daily Saturated Fat

85 g Cholesterol

28 % Daily Cholesterol

400 mg Sodium

17 % Daily Sodium

32 g Total Carbohydrates

11 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

5 g Sugars

26 g Protein

15 % Daily Protein

10 % Daily Vitamin C

4 % Daily Calcium

20 % Daily Iron