This produces what is possibly the most cheerful-looking meatloaf ever. The turkey meat itself does not have much of a color, leaving this loaf to be the color of cheddar cheese and sweet red pepper.
In the 1990s, Perdue began selling ground turkey in the supermarket. It was sort of a new thing then, so, in order to make people more confident in buying the product, they included a recipe, printed on a plastic recipe card that sat right on top of the meat itself. You could not miss it.
They even printed recipes for salad and dessert, so you could make a well-rounded meal and I suppose, create a good memory in your mind around Perdue ground turkey goodness.
1 ½ pounds ground turkey
1 tablespoon olive oil
1 cup chopped onions
1 cup chopped sweet red bell pepper
1 clove garlic, minced
1 ½ cups grated cheddar cheese
¾ cup breadcrumbs
2 eggs, lightly beaten
1 teaspoon salt
½ teaspoon each: thyme, basil and oregano
¼ teaspoon ground black pepper
Preheat oven to 375°F. In a large skillet over medium heat, heat oil. Add onions, peppers, and garlic. Sauté until softened, about 5 min. In a large mixing bowl combine sautéed vegetables with all remaining ingredients. Pat mixture into a buttered 10 inch deep dish pie plate.. Bake for 30 – 40 min., or until a meat thermometer inserted in “pie” reaches 165°F. Cut into wedges and serve.
Side-dish suggestion: “Spinach and Mushroom Salad”. In a salad bowl combine ¼ cup wine vinegar, 2 teaspoons sugar, 1 teaspoon salt and ¼ teaspoon ground pepper. Whisk in 3 tablespoons olive oil. Toss with 2 to 3 cups chopped fresh spinach leaves, ¼ cup fresh sliced mushrooms and 1 chopped hard-boiled egg. Sprinkle with grated Parmesan and serve.
Dessert Idea: “Easy Banana Cream Tartlets”. Slice 1 to 2 bananas and arrange them in individual “ready to eat” tartlet shells. Fill with prepared vanilla or chocolate pudding and decorate with whipped cream rosettes.