Vegetable Stuffed Turkey Loaf from the AICR Test Kitchen


In its ongoing effort to promote healthy, cancer-preventive lifestyle choices, the American Institute for Cancer Research puts together dishes from their test kitchen that are both nutritious and delicious. This week's entry from the AICR is a Vegetable Stuffed Turkey Loaf.

OK maybe the sound of a vegetable stuffed turkey loaf isn't sending you into fits of hunger. The taste of it on the other hand, will. Calling this easy-to-prepare dish "wonderfully tasty and stunningly attractive, not to mention healthy", the AICR writes:

What helps set this turkey dish apart … are the colorful vegetables. They add texture and nutrition. Best of all, you can use almost any fresh vegetables that are available from your early fall garden, the farmers’ market or your grocer. Of course, as with any good recipe, you can experiment with what you have on hand to create a great seasonal dish. Brushing on a bit of tart berry jelly adds even more appeal and taste.

Although the turkey loaf alone is a hearty offering, you can make a complete meal by adding a tomato basil salad. It’s easy. Simply cut a few fresh tomato wedges, chop up some fresh basil leaves, add finely sliced garlic, and drizzle on a little olive oil with fresh squeezed lemon juice or wine vinegar and toss. You might also add a side of lightly steamed green beans.

Keep in mind that all AICR recipes are vetted by a registered dietitian (RD).

Vegetable Stuffed Turkey Loaf

  • 1 large carrot, shredded
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 cup chopped broccoli
  • 1 large egg, beaten well
  • ½ cup fine whole-wheat bread crumbs (any whole-grain bread crumbs can be substituted)
  • ½ cup chopped onion
  • ¼ cup plain soy milk (low-fat regular milk can be substituted)
  • 1 tsp. Italian seasoning, crushed fine
  • ½ tsp. garlic powder
  • 3 Tbsp. low-fat grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1½ lbs. ground turkey
  • 3 Tbsp. tart berry jelly (currant works well)
  • 1 Tbsp. water
  • Fresh parsley leaves, to garnish


Preheat oven to 350 degrees.

In medium saucepan over medium-high heat steam carrot, peppers and broccoli with small amount of water until tender crisp, about 4-5 minutes. Drain and set aside.

In large bowl mix egg, bread crumbs, onion, milk, Italian seasoning, garlic powder, cheese, salt and pepper. Whisk to combine well. Add turkey and mix well.

Lay sheet of wax paper on clean counter. Place turkey mix on paper and pat into 7x11-inch rectangle. Arrange vegetables over turkey 1 inch from edge.

Starting with short width, use wax paper to gently lift turkey mixture edge. Proceed to tightly roll turkey mixture into a loaf, peeling away the paper as you roll. Gently place loaf in greased baking dish.

Bake for about 1¼ hours until internal temperature is 170 degrees. Carefully transfer loaf to serving platter.

In small saucepan over medium heat combine jelly with 1 tablespoon water and warm until melted, mashing currants or berries. Brush top with melted jelly and garnish with parsley, laying leaves flat in 6 diagonal rows. Slice and serve.

Makes 8 servings.

Per serving: 249 calories, 12 g total fat (3 g saturated fat), 12 g carbohydrate, 24 g protein, 3 g dietary fiber, 183 mg sodium.

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