Layered Turkey Loaf

• 2 Tbsp. vegetable oil
• 1 medium zucchini, shredded
• 1 large carrot, shredded
• 1 large red or green bell pepper, chopped fine
• 1 large onion, chopped fine
• 2 garlic cloves, crushed
• 2 lb. ground turkey
• 1 1/2 c. rye bread crumbs
• 2 Tbsp. chopped parsley
• 1 tsp. salt
• 3/4 tsp. ground thyme
• 1/2 tsp. pepper
• 1 egg, lightly beaten
• zucchini and carrot slivers (optional)

1. Preheat oven to 350u0b0.
2. Lightly grease a 9 x 5 x 3-inch loaf pan.
3. In large skillet, heat oil over medium-high heat.
4. Stir in zucchini, carrot, bell pepper, onion and garlic.
5. Saute until vegetables are softened, 4 to 5 minutes; set aside.
6. In large bowl, combine turkey and next 6 ingredients.
7. Press 1/3 turkey mixture into prepared pan.
8. Spread half the vegetable mixture over turkey, pressing down.
9. Repeat with remaining turkey and vegetables, ending with turkey.
10. Cover pan with foil; bake until loaf has shrunk from edges of pan and juices run clear, about 1 1/2 hours.
11. Let stand 10 minutes, drain.
12. To remove, invert pan over serving plate.
13. Garnish, if desired, with zucchini and carrot slivers.
14. Serves 6.

vegetable oil, zucchini, carrot, red, onion, garlic, ground turkey, rye bread, parsley, salt, ground thyme, pepper, egg, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409812 (may not work)