Turkey Macaroni Loaf (it is perfect for leftovers when you’re tired of the same old same old)

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It is December 1st which means we have had more than a few days’ worths of Turkey Leftovers. Instead of doing the same old same old let’s visit 1959 and go for the Turkey Macaroni Loaf. It has almost everything that a Mid Century food would be known for- except the Gelatin.

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Turkey Macaroni Loaf

Course Dinner, Lunch, Main Course, Main Dish, Molded

Keyword mcm, molded food, turkey

Cook Time 1 hour hour

Ingredients

• 1½ Cups Hot milk
• ¼ Cup Fat
• 4 Eggs Well beaten
• 1 Cup Soft bread crumbs
• ¼ Pound Cheese Grated
• 2 Cups Cooked turkey Diced
• 2 Cups Macaroni Cooked
• 2 Tbsp Parsley Chopped
• 1 Small onion Chopped
• 1 Tbsp Pimento Chopped
• 1 Tsp Salt
• ⅛ tsp Pepper
• 2 Tomatoes
• Parsley

Instructions

• Melt fat in hot milk.
• Combine remaining ingredients.
• Pour milk and fat over mixture, stirring until well mixed.
• Pour into a 9”x5”x3” greased loaf pan.
• Set in pan of hot water.
• Bake at 350°F until a knife inserted in center comes out clean, about 60 minutes.
• Let stand in pan about 5 minutes before inverting on platter.
• Slice or cut in squares.
• Garnish with parsley and tomato wedges; serve plain or with mushroom sauce.

If you need to pick up a loaf pan my two personal favorites are the Le Creuset Stoneware Heritage Loaf Pan, 9″ x 5″ x 3″ (1.5 qt.), Caribbean, or the Rachael Ray Yum-o! Bakeware Oven Lovin’ Nonstick Loaf Pan, 9-Inch by 5-Inch Steel Pan, Gray with Orange Handles