TURKEY MEAT LOAF
1-1/2 pounds ground turkey
20 crushed saltine crackers
1/2 cup diced green pepper
1/2 cup diced onion
1 package dry onion soup mix
1 garlic clove, pressed
1 tablespoon Worcestershire sauce
Combine ingredients and pat into a 9- by 5-inch loaf pan. Bake 1 hour at 375o. Let sit 5 to 10 minutes before serving.
TO CAN: Spray the inside of clean, warm wide mouth pint jars with non-stick cooking spray and fill with raw meatloaf mixture leaving 1-inch headspace. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings. Process in a pressure canner according to the charts below:
|Weighted gauge canner|
|Processing time||Altitude 0-1000 feet||Above 1000 feet|
|Pints||75 minutes||10 lb||15 lb|
|Dial gauge canner|
|Processing time||0-2,000 ft||2,001-4,000 ft||4,001-6,000 ft||6,001-8,000 ft|
|Pints||75 minutes||11 lb||12 lb||13 lb||14 lb|
Double recipe yields 5 pints plus single serving loaf baked separately.
To serve, slide meatloaf out of the jar and slice into rounds. Broil, fry or microwave to heat before eating. Serves 3 to 4.