Hot turkey-beef loaf-toasted country white brd w/ sweet o

Yield: 8 servings

Measure Ingredient
\N \N Country White Bread (separate recipe) OR
2 \N Slices whole-wheat bread
1 pounds Ground turkey
1 pounds Ground beef
2 larges Eggs
2 tablespoons Worcestershire sauce
2 \N Cloves garlic, finely chopped
2 tablespoons Tawny port, Madeira, or cream sherry
1 medium Onion, finely chopped
16 \N Slices other bread
1 teaspoon Dried thyme leaves
1 teaspoon Dried marjoram leaves
½ teaspoon Ground allspice
½ teaspoon Salt
½ teaspoon Ground black pepper
½ cup Ketchup
\N \N Sweet Onion Rings (opt., separate recipe)
\N \N Leaf lettuce
\N \N Tomato slices


1. If using Country White Bread, prepare several hours before serving.

2. Prepare Turkey-Beef Loaf: Heat oven to 350'F. Lightly grease an 8½- by 4 ½-inch loaf pan. In food processor with chopping blade, or with hand grater, process or grate whole-wheat bread into crumbs.

In large bowl, mix together bread crumbs, turkey, beef, eggs, Worcestershire, garlic, port, onion, thyme, marjoram, allspice, salt, and pepper until well combined. 3. Pack meat mixture into greased pan, pressing to smooth top. Bake loaf 45 to 55 minutes or until center is fin-n when gently pressed with fingertip.

4. Holding top of loaf with spatula, carefully pour pan juices into 1 ~quart saucepan. Add ketchup and heat to boiling; cook 5 minutes and then keep warm. Cool Turkey-Beef Loaf in pan 10 minutes.

5. Just before serving, prepare Sweet Onion Rings. To assemble sandwiches, remove Turkey-Beef Loaf from pan and slice thinly. If desired, trim crusts from each end of white bread loaves. Cut re- mainder of each loaf into 8 slices. In toaster or broiler, toast bread slices. On each serving plate, place 1 slice bread. Top with some Turkey-Beef Loaf slices, ketchup mixture, lettuce, and tomato slices; place another slice of bread on top of all. Serve with Sweet Onion Rings, if desired.

Country Living/May/91 Scanned & edited by Di Pahl & <gg>

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