Italian Turkey Loaf Stuffed With Butternut Squash!!
Time 50-60 minutes
Almost everyone will be having squash of some kind at thanksgiving, it is after all, one of the favorite sides, along beside green bean casserole and sweet potato casserole, and all the other fixings for the holiday. Today more and more of us are roasting off our veggies in place of water boiling, or simmering, where all the vitamins cook out into the water, or so they say. Today I roasted butternut squash cubes with onions and a little olive oil until really soft at 400 for about 20 minutes, size of pieces will determine amount of time. Because my squash was rather large, I mashed some of it and saved some as is.
My plan was to make an Italian ground turkey loaf stuffed with the mashed portion of the onions and squash. Of course ground beef, or ground chicken would work here also, I just happened to have ground turkey in my fridge.
The reason I call this my Italian loaf is because I add in black olives, lots of Italian seasoning and a good amount of parmesan cheese into my basic mix, eggs, oatmeal, the ground turkey, and a condiment of choice, today was Dijon mustard.
This recipe can be adapted to your amounts, due to your size family and the amounts you will need, or just use your favorite meat loaf recipe. Once you have your mashed squash of choice, layer half of your meat mix into your pan, size of choice, I used a 4x8 bread pan today. Add a layer of your mashed squash about 1/4 inch thick, then top with the rest of your meat mix. Then bake it off, I baked mine 50 minutes in the 4x8 pan and it was done perfect.
Here is the important part, after removing from oven let set at least 15-20 minutes.
Slice carefully and enjoy!!