August 16th, 2018

The Kosher Gourmet

Make rich, aromatic Vermont Turkey Loaf with Mashed Sweet Potatoes in a jiffy

Linda Gassenheimer

By Linda Gassenheimer Miami Herald/(MCT)

Published Oct. 24, 2014

 Make rich, aromatic Vermont Turkey Loaf with Mashed Sweet Potatoes in a jiffy
I have vivid memories of driving through Vermont when the sap was being collected from the sugar maple trees and buying authentic maple syrup. Pure maple syrup has a rich, aromatic flavor that adds a special touch to this turkey loaf.

Sweet potatoes are quickly made in the microwave and mixed with chopped green bell pepper to complete this autumn dish.


Coarsely chop the vegetables for the meat loaf in a food processor. Remove and add the green bell pepper for the side dish to coarsely chop without washing the bowl.

The onion, carrot and mushrooms are cooked in a microwave. They can also be sauteed several minutes in a nonstick skillet sprayed with vegetable spray instead.


Start turkey loaf.

Prepare potatoes.


Here are the ingredients you'll need.

To buy: 1 package button mushrooms, 3/4 pound sweet potatoes, 1 medium green bell pepper, 3/4 pound ground breast meat turkey, 1 bottle pure maple syrup, 1 jar Dijon mustard and 1 package breadcrumbs.

Staples: Olive oil, onion, carrots, egg, salt and black peppercorns.


  • 1/2 cup coarsely chopped onion

  • 1/2 cup coarsely chopped carrots

  • 1/2 cup coarsely chopped button mushrooms

  • 1 egg

  • 1/4 cup plain bread crumbs

  • 1 tablespoon olive oil

  • 3/4 pound ground breast meat turkey

  • Salt and freshly ground black pepper

For glaze:

  • 2 tablespoons pure maple syrup

  • 2 teaspoons Dijon mustard

Preheat oven to 375 degrees. Place onion, carrot and mushrooms in a microwave-safe bowl and microwave on high 3 minutes. Separate the egg white from the yolk and discard the yolk. Remove bowl from microwave and add the breadcrumbs, olive oil, turkey and egg white. Using a fork, mix all of the ingredients together until well blended. Add salt and pepper to taste and mix again. Line a baking tray with foil and shape meat into one loaf about 6 inches by 3 inches. Bake for 15 minutes. Meanwhile, mix maple syrup and mustard together. Remove turkey loaf from oven and poke several holes in it with a skewer. Spoon glaze over loaf. Return to oven 5 more minutes. Slice in half and serve one half to each person. Pour pan juices over each serving. Makes 2 servings.

Per serving: 400 calories (23 percent from fat), 10.4 g fat (1.6 g saturated, 5.7 g monounsaturated), 96 mg cholesterol, 45.3 g protein, 30.5 g carbohydrates, 2.4 g fiber, 467 mg sodium.


  • 3/4 pound sweet potatoes

  • 1 medium green bell pepper, coarsely chopped (1 cup)

  • 1 tablespoon olive oil

  • Salt and freshly ground black pepper to taste

Microwave method: Wash potatoes, prick skin with a knife in several places, wrap in paper towel and microwave on high 5 minutes. Cut in half and scoop out flesh into a bowl and mash with a fork.

Stove-top method: Wash, peel and cut potatoes into 2-inch pieces. Place in a saucepan and cover with cold water. Cover with a lid and bring to a boil. Reduce heat and simmer 10 minutes. Drain. Mash potatoes.

Add green pepper to the mashed potatoes. Mix in oil and season with salt and pepper to taste. Makes 2 servings.

Per serving: 217 calories (29 percent from fat), 7 g fat (1 g saturated, 4.9 g monounsaturated), no cholesterol, 3.2 g protein, 36.7 g carbohydrates, 6.1 g fiber, 97 mg sodium.

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Linda Gassenheimer is the author, most recently, of "Fast and Flavorful: Great Diabetes Meals from Market to Table."