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Lamb and Turkey Loaf Recipe

Cookstr
Course: Main Course
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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Lamb and Turkey Loaf

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.

Yield: Serves 6 to 8

INGREDIENTS

For the lamb and turkey loaf:

  • 1 cup quick-cooking rolled oats
  • 1 pound ground turkey
  • 1 plum (Roma) tomato, cut up
  • 1 celery stalk, cut up
  • 1 large egg
  • 2 to 3 tablespoons soy sauce
  • ½ teaspoon Worcestershire sauce
  • 1 pound ground lamb
  • Cranberry-Horseradish Relish (recipe follows)

For the cranberry-horseradish relish (makes about 2½ cups):

  • 1 package (12 ounces) fresh uncooked cranberries (about 3 cups), rinsed
  • 3 tablespoons walnut pieces
  • ¾ cup sugar
  • 2 to 3 teaspoons prepared horseradish
  • 2 tablespoons fresh orange juice

Directions

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.


© 2005 Maryanna Vollstedt

Editor's Note

Nutritional information is based on 8 servings, using 2 tablespoons of soy sauce and 2 teaspoons of horseradish.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

444kcal (22%)
359mg (15%)
39g
4g
22g (33%)
0g
8g (38%)
8g
4g
112mg (37%)
21g
24g
69mg
450mg
16mcg RAE (1%)
9mg (15%)
42mg (4%)
3mg (16%)
FROM THE KITCHEN OF...

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