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Friday, February 22, 2013

Turkey and Soy Bean Meatloaf

turkey meat loaf

Mostly turkey, chicken, fish. Probably once a week. No beef or pork or other dark meat. So, not much meat consumption. Yet, there are some standard favorites. And this turkey meatloaf is one of them.

Of course, lot of beans, lentils and vegetables, with quinoa and brown rice, plus delicious salads do make it easy to present a good variety as the 500+ recipes I've shared here so far reminds me...

For texture and flavor that it brings, I prefer adding the cooked soy beans. I buy dry soy beans in bulk, soak and cook them and freeze them in small portions. Thaw overnight in the fridge and use as needed.

This is a make-ahead dish that lasts almost a week especially if I just serve a slice each every other night or so.

ground turkey soybean meatloaf

20 oz ground turkey
½ cup cooked soy beans
1 cup finely minced/chopped vegetables - red cabbage, bell pepper, onions
2 Tbsp Chipotle Pesto
2 Tbsp tomato sauce
1 Tbsp Bragg™ Liquid Aminos
1 tsp Wright's™ Hickory Liquid Smoke
½ Tbsp minced garlic
1 tsp paprika powder
1 egg
1 tsp oil
¼ cup Steak sauce


  1. Pre-heat the oven to 375°F; Grease a loaf pan and keep it handy
  2. Heat the oil in a skillet and sauté the vegetables
  3. Coarsely grind the cooked soy beans into thick paste
  4. Combine all the ingredients except the steak sauce and mix well
  5. Pack it into the greased loaf pan, brush the top with the steak sauce
  6. Cook in a 375°F oven for about 35-40 minutes, checking once or twice, till firm and cooked through
  7. Brush on more steak sauce mid-way, if preferred
  8. When internal temperature is 170°F, remove from the oven, allow to rest for a few minutes

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