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LOADED TURKEY MEATLOAF
Meatloaf
1 lb. ground turkey, dark meat preferred
1 cup onion, chopped finely
1 clove of garlic, minced
1 bunch fresh parsley, chopped finely
2 tablespoons dried oregano
2 eggs
1/4 cup Italian seasoned breadcrumbs
1/3 cup barbeque sauce, as topping
Stuffing
2 tablespoons olive oil
2 tablespoons chili oil
1 cup fresh mushrooms, chopped
3 shisito peppers, chopped
1/2 onion, sliced
1 cup zucchini, grated
4 hard boiled eggs
Prepare Meatloaf. Place all meatloaf ingredients in a large bowl. Mix by hand until combined.
Spread plastic wrap onto the working surface. Empty meat onto the center of the plastic wrap.
Use your hands to press into a square, approximately 13-inches wide x14-inches deep.
Prepare stuffing. Sauté all ingredients in a large pan until the onions are soft and browned.
Add a layer of the stuffing over the meat.
Arrange a line of 4 eggs down the center of the meat and stuffing.
Roll the loaf. Use the plastic wrap to lift the front of the meat up and over the eggs.
Pull the top of the plastic wrap down. Firmly grasp both corners of the back of the wrap and pull
the meat up and over the backside of the eggs to form a loaf. Using a brush or a spoon, spread the
barbeque sauce over the top of the loaf.
Bake at 350°F for 25 minutes. Use a meat thermometer to check for an internal temperature
of 170°F - 180°F. Continue cooking for 5 minutes, if needed.
SO-316443_60076_OK 7 Egg Cooker IM.indd 8
2019-07-22 10:27 AM
