Turkey Veggie Meatloaf is a quick and easy, kid friendly supper that will sneak those veggies into your menu in the most delicious way!
Remember the big Hanukkah recipe contest I hosted with CookKosher?
Well. I know that I should have posted the winner a while ago, but life got overwhelmingly hectic, and lots of other things got in the way. But today is finally reveal day!
The contest asked you to post your best recipe to CookKosher.Com’s ever-growing database of kosher recipes, submitted by home cooks just like you.
There are two winners of this contest. One will have their recipe featured in an upcoming cookbook as part of the “Made Easy” cookbook series, and the other winner will have their recipe featured right here, in this post! Additionally, each winner will get to choose between a Kitchen-Aid stand mixer or a cooking class with one of their favorite kosher food writers!
I went through the entries in this contest, and kept changing my mind about which recipe to choose. I eyed each of the dessert recipes. But I guess it’s hard to impress the dessert queen! I almost chose this meat rugalach recipe that blew up my facebook feed for a couple of weeks, but then I decided to let a different recipe have it’s moment in the spotlight. I also considered a whole wheat challah recipe. But then I thought about how all of you, my awesome readers, frequently request simple and kid friendly recipes for a typical supper.
That’s when I decided that I would look for a recipe that fit this bill as my winner. When I stumbled across the recipe for Turkey Veggie Meatloaf, I realized that it fit all of my criteria, plus it’s super adaptable for pesach. That’s when I knew I had a winner. Naturally, I tested it to be sure. Well, let me just tell you. My super-picky, veggie-hating tasters gave this recipe a double thumbs up (that means they gave it a thumbs up, then another one when they took doubles!). Winning recipe? You bet!
Congrats to CookKosher member LiteCook for winning! I love this recipe, and I am so excited to share it with my readers. Check your email for details on claiming your prize!
- 1-2 Tablespoons oil, for frying
- 1 onion, peeled and finely diced
- 2 garlic cloves, finely minced
- 2 celery stalks, finely diced
- 1 red bell pepper, finely diced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ tsp dried thyme
- 1 lb ground turkey
- 1 egg
- 3 Tbsp bread crumbs or passover crumbs
- ¼ cup barbeque sauce
- Preheat oven to 400 degrees. Grease a 9x13 pan or a loaf pan and set aside.
- In a large pan over medium-low heat, saute the onions, garlic, celery, red pepper, salt, pepper and thyme in oil until soft and translucent, about 10-20 minutes. Stir occasionally so the mixture doesn't burn. Set aside to cool.
- Combine the vegetable mixture with the ground turkey, egg and crumbs. Mix to combine.
- Place the mixture in the prepared pan and pour the barbecue sauce over it.
- Bake at 400 degrees for 30-40 minutes for a flatter pan like a 9x13, and about an hour for a loaf pan.
- Remove from oven and serve immediately.
*Passover note: Use matzoh meal, passover crumbs, or even a bit of potato starch instead of the breadcrumbs. You can leave out the thyme if you don’t use that on Pesach.
Curious about the CookKosher winning recipe, coming soon to a cookbook near you?
Thanks for stopping by! And thanks to everyone who entered! I hope you try this recipe, and love it as much as we did! I’ve got a whole bunch of new passover recipes coming here soon, so stay tuned! -Miriam (PS – did you catch my amazing dessert recipes in Ami Magazine? I’d love to hear what you’re making!)