Join/Renew for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Photo by: Joseph De Leo
This lean and healthful loaf was developed by my son, Scott, who loves meatloaf but does not eat beef. It makes a large loaf to serve hot as a main dish and cold in delicious sandwiches the next day. The Cranberry-Horseradish Relish adds some extra zing to this loaf. The horseradish adds a surprising zippy flavor to this raw cranberry relish. This is also good on other fish, poultry, and ham.
To Make the Lamb and Turkey Loaf:
Preheat oven to 350°F. Place oats in food processor and process until finely chopped. Add turkey, tomato, celery, egg, soy sauce, and Worcestershire sauce and process until blended. Transfer to a medium bowl. Place lamb in the food processor and process briefly. Add to the bowl holding the other ingredients and mix well with your hands. Place in a lightly sprayed or oiled 8-by-8-inch glass baking dish. Bake until firm, about 1 hour. Let stand for 5 minutes. Serve with Cranberry-Horseradish Relish.
To Make the Cranberry-Horseradish Relish:
Place all ingredients in a food processor and pulse until coarsely chopped. Let stand at room temperature before serving. Cover and store leftover relish in the refrigerator for up to 2 days.
Nutritional information is based on 8 servings, using 2 tablespoons of soy sauce and 2 teaspoons of horseradish.
Nutrients per serving (% daily value)