Wild Rice and Turkey Loaf Sandwich | Midwest Living
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Wild Rice and Turkey Loaf Sandwich

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Wild Rice and Turkey Loaf Sandwich

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  • Yield: 8 to 10 sandwiches
  • Prep 50 mins
  • Chill 6 hrs
  • Cool 1 hr
  • Bake 1 hr
  • Cook 50 mins

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For this main-dish recipe, make meat loaf using ground turkey, rice, cheese, and seasonings. Then chill the cooked loaf and cut into slices for sandwiches.

Ingredients

  • 2 tablespoons butter or margarine
  • 1 cup chopped onion (1 large)
  • 1 cup chopped celery (2 stalks)
  • 1 cup uncooked wild rice, rinsed and drained
  • 1 14 - ounce can chicken broth
  • 1/4 cup water
  • 3 eggs, slightly beaten
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1/2 7 - ounce jar oil-packed dried tomatoes, drained and chopped or 1/2 cup snipped dried cranberries
  • 1 teaspoon dried rosemary or leaf sage, crushed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds lean uncooked ground turkey or chicken
  • 16 to 20 slices firm-textured whole wheat, white or oatmeal bread, toasted if you like
  • 1/2 cup mayonnaise or salad dressing
  • Roasted sweet red pepper strips (optional)

Directions

  1. In a large skillet, melt butter over medium heat. Add onion and celery; cook about 10 minutes or until tender, stirring occasionally. Add wild rice. Cook and stir for 3 minutes more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand at room temperature about 30 minutes or until cooled.
  2. In a large bowl, combine eggs, cheese, dried tomatoes, rosemary, garlic salt, and black pepper. Stir in cooled wild rice mixture. Add turkey; mix well. (Mixture will be soft.) Lightly pat mixture into a 9x5x3-inch loaf pan (pan will be nearly full). Place pan in a shallow baking pan.
  3. Bake in a 350 degree F oven about 80 minutes or until no longer pink and the internal temperature registers 165 degree F. Remove from oven. Let cool on a wire rack for 30 minutes. Remove turkey loaf from pan. Place on a plate or tray. Chill, uncovered, for 1 hour, then loosely cover and chill for 6 hours. For longer storage, wrap tightly and chill for up to 3 days.
  4. To serve, spread the bread slices with mayonnaise. Cut turkey loaf into 8 to 10 slices. Arrange turkey loaf slices on the bread slices. Add pepper strips, if you like. Cover with the remaining bread slices. Cut the sandwiches in half to serve. Makes 8 to 10 sandwiches.

Make Ahead Tip

  • Advance Tailgating Preparation: Prepare turkey loaf as directed through step 3.
  • Advance Tailgating Preparation: To tote: Before leaving home, place lettuce leaves in plastic container. Cut turkey loaf into eight to ten slices. Transfer turkey slices to a container; cover and place inside a well-insulated cooler with a plenty of ice or ice packs (keep at a temperature of 40 degrees F or below). Serve as directed above.

Nutrition Facts

(Wild Rice and Turkey Loaf Sandwich)

sat. fat (g) 8, fiber (g) 3, Polyunsaturated fat (g) 9, Monosaturated fat (g) 7, cal. (kcal) 590, carb. (g) 48, vit. A (IU) 1409, pro. (g) 29, chol. (mg) 178, sugar (g) 6, Fat, total (g) 32, sodium (mg) 869, Riboflavin (mg) 1, Potassium (mg) 652, Thiamin (mg) 0, calcium (mg) 202, vit. C (mg) 15, iron (mg) 4, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 101, Cobalamin (Vit. B12) (µg) 1

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