Rusty’s Turkey Log is stuffed with fresh herbs, lemon, and sausage for a tasty and impressive dinner. The turkey is dry-brined overnight in the refrigerator, so the meat remains moist while cooking.
Stuffed Turkey Meatloaf
Nothing says comfort food like meatloaf. Stuffed Turkey Meatloaf has an unexpected treat in the middle – hard-boiled eggs!
Given the fact that this versatile creation lends itself to experimentation, it’s easy to find a recipe that pleases everyone. Adding eggs and oatmeal or breadcrumbs ensures the meatloaf will stand up to slicing.
The meatloaf is a showstopper in of itself and hearty enough for a full meal. However, you can also serve it with traditional sides, like mashed or baked potatoes or creamed corn.
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
1 1/2 pounds ground turkey
1/2 cup finely chopped onions
1/2 cup oatmeal or breadcrumbs
1/4 cup chopped parsley
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, zested
2 cups packed spinach, steamed and squeezed dry
6 slices bacon, diced
1/2 cup roasted red peppers, diced
2/3 cup crumbled feta cheese
3 hard boiled eggs
1/2 cup ketchup
In a large bowl, mix all the meatloaf ingredients until thoroughly combined.
In a bowl, mix all the stuffing ingredients except the hard boiled eggs.
Preheat the oven to 375 degrees F (191 degrees C).
On a large baking sheet spread out 1/2 of the meatloaf mixture to 1-inch (2.5cm) thickness. Place the filling down the middle of the flattened meatloaf, placing the eggs in a line along the center of the filling.
Carefully top with the remaining meatloaf mixture, sealing the edges all the way around.
Top with the ketchup and bake for 1 hour or until an internal thermometer reads 165 degrees F (74 degrees C).