Day 23: Turkey Tuesday

Ah, turkey. When people tell me to take this diet one day at a time, I think of you!

With beef, chicken, lamb, and soy off the menu for potentially a good long while, turkey is in regular protein rotation chez nous, along with fish and beans.  Months and months of turkey extend into the future. Finding ways to eat that much turkey and still look forward to Thanksgiving is going to be a real challenge.

This week’s concoction was turkey loaf. It comes with a nod to Drew’s Turkey and Quinoa Meatloaf on  The quinoa is Drew’s, as is the suggestion to cook it on a baking sheet instead of in a loaf pan, so that it will bake and not steam.  But the rest is mine, from the sautéed veggies to the homemade ketchup. Now it’s yours, too.

Photo of turkey loaf

Turkey loaf, decanted into a serving and storage pan.

Pretty Darn Allergen Free Turkey Loaf

½ c. water

¼ c. quinoa, rinsed

1 Tbs. olive oil

1 med. onion, chopped

1 carrot, diced

1 stalk celery, diced

1 large clove garlic, minced or pressed

1 ¾ pounds ground turkey (I used 1 lb. light and ¾ lb. dark. You could easily just increase to a pound of each. Or decrease if you want a smaller loaf.)

¼ c. tomato sauce, more or less

2-3 Tbs. ketchup (This was the ultimate destination for the PDAF ketchup from Sunday.)

Dash of mustard powder

Salt and pepper to taste

Another 2-3 Tbs. ketchup

  1. Bring the water to a boil in a small saucepan. Add the quinoa and a dash of salt, reduce heat, cover, and simmer for 15-20 minutes until the quinoa is tender and fluffy.
  2. In a medium sauté pan, heat the olive oil. Add onion, carrot, and celery and sauté until everything starts to soften. Add the minced garlic and sauté for another minute or two until the mix gets garlicky and oily.
  3. In a large bowl, combine the cooked quinoa, the sautéed veggies, and all of the remaining ingredients through the salt and pepper. Mix it around with your hands until well combined.
  4. Line a baking pan with foil. Plop the meat into the middle and shape into a loaf. Slather the top and sides of the loaf with the remaining ketchup.
  5. Bake at 350 degrees for about 75 to 90 minutes. Turkey should come to about 160 degrees on a meat thermometer to be called done.


Boy Scientist likes meatloaf with mushroom surprise, a fun trick that I learned from my own mom.

Photo of turkey loaf cross-section


To do this, place about one-third of the meat onto the baking sheet and shape roughly into a rectangle. Lay a row of 4 or 5 cleaned whole mushrooms down the center of the meat, parallel to the long sides. Top with the remaining meat and loafify it. You’ll get nice cross sections when you slice.

Also, I think you can probably season this loaf with just about anything that strikes your fancy as you mix the meat. Maybe Italian herbs such as basil, oregano, and parsley, or else spiciness such as chili powder and Tabasco. Loaves are about as forgiving as they come.

Finally, if your diet allows you to eat eggs, make things easy on yourself and crack one or two into the meat mixture. This was tasty and moist enough to eat, but crumbly when we sliced it.

What is EosGirl avoiding? Here’s the latest on my diet.

About eosgirl

Trying to stop worrying and love my eosinophilic gastrointestinal disease.
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