Use and Care Manual

T U R N U P T H E F U N R E C I P E S

Main Dishes

T U R N U P T H E F U N R E C I P E S

Torpedo™ Trattoria Turkey Meatloaf

Makes 4 servings

Note: This classic meatloaf is great the next day in sandwiches. Or serve hot with

mashed potatoes and Cathy’s Yummy Turkey Gravy (see recipe on page 97).

Variations: Spoon ¼ cup of ketchup over the top of your meatloaf during the

last 15 min. of cooking. Or, add ¼ cup golden raisins, half a cored pear

or half an apple for a slightly sweeter meatloaf.

1 lb. turkey cutlets

1 large egg

1 small yellow onion, peeled and quartered

½ cup white mushrooms, sliced

3 slices stale bread, torn into cubes

½ tsp. dried thyme

½ tsp. paprika

salt and pepper to taste

1. Preheat oven to 350° and spray a loaf pan with cooking oil spray.

2. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE

several times until mixture is mostly chopped.

3. Press mixture into prepared loaf pan and bake for 1 hour or until cooked through.