Feed a family of four with this traditional favorite.

Feed a family of four with this traditional favorite.

Turkey-Veggie Loaf with Summer Salad

The trick to this turkey and veggie loaf is sautéing the veggies first, coaxing out the flavors, and giving this dish a hearty taste. A light summer salad makes for a fresh accompaniment.

Turkey Loaf
1 20-ounce package 93-percent lean ground turkey
1 each, red and yellow bell pepper, finely diced
1 large carrot, finely diced 1 yellow onion, finely diced
1 T garlic, finely minced
2/3 cup white wine 1 egg
1⁄2 cup bread crumbs 3 T ketchup
2 T flat leaf parsley, finely chopped

Chopped Salad
6 cups mixed greens
2 cups green beans, ends removed
2 whole corn-on-the-cob
1 1⁄2 cups cherry tomatoes, halved
2 golden beets, peeled and chopped
2 large avocados, diced
Light vinaigrette dressing

Turkey Loaf
Heat oil in a large sauté pan over medium-high heat. Add the carrot, pepper, and onion, and season with salt and pepper. Sauté 8-10 minutes, until veggies are soft and golden.

Add the garlic, and sauté one minute. Turn heat to medium, add the wine, and cook for 8-10 minutes until wine has absorbed.

In a large bowl, mix together the egg, bread crumbs, ketchup, parsley, and a sprinkle of salt and pepper.

Add the turkey and sautéed veggies to the bowl, and gently combine.

Heat oven to 375 degrees. Prepare a large-rimmed baking sheet with foil and non-stick cooking spray. Form the mixture into a long meatloaf shape in the sheet—about one inch high and eight inches long. Optional: Brush the top of the loaf with ketchup or BBQ sauce.

Bake for approximately 30 minutes, until the loaf is completely cooked through.

Chopped Salad
Bring a large pot of water to a boil. Add the beets, and cook approximately 10 minutes. Transfer beets into a bowl of ice water to cool. Keep the water heating.

Cut the green beans into thirds, and place into heated pot. Cover, and cook 2 minutes. Immediately drain and add to another bowl of ice water.

Husk the corn, and cook in microwave, approximately 3-4 minutes. When corn is cool enough to touch, cut o kernels, and place them into a bowl.

Spread the greens onto a large salad platter or bowl, and add dressing. Arrange the rest of the ingredients on top, and serve with the meatloaf.