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Garden-Style Turkey Loaf Hero Sandwiches

There’s a reason certain sandwiches are called “hero”. In this case, it’s the impressive two‑handed awesomeness of thickly cut turkey loaf with tomato, bell peppers and an assortment of cheesy goodness. If that doesn’t save the day, nothing will.
2 / 51 rating


  • 1-1/2 pounds ground turkey breast
  • One 10‑ounce package frozen chopped spinach, thawed and drained
  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/2 cup finely chopped onion
  • 1/2 cup shredded carrots
  • 2 egg whites or 1 egg, lightly beaten
  • 1/3 cup fat‑free milk
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper
  • 1 cup (8 oz.) fat‑free Italian vinaigrette dressing, divided
  • 8 French or hero rolls, split horizontally
  • 8 slices (about 6 ounces) reduced‑fat Swiss, mozzarella or Monterey Jack cheese, cut in half diagonally
  • 2 medium tomatoes, sliced
  • 1 medium green bell pepper, cut into strips

How to make it

  1. Heat oven to 350°F. In large bowl, combine all loaf ingredients; mix lightly but thoroughly. Shape into 9 x 5‑inch loaf in 13 x 9‑inch baking pan or on rack of broiler pan.
  2. Bake 1 hour or until thermometer registers 170°F and centre is no longer pink. Let turkey loaf stand about 5 minutes before slicing.
  3. If sandwiches aren't prepared immediately, cover and refrigerate meatloaf at this point.
  4. For sandwiches, drizzle 2 tablespoons dressing onto cut sides of each roll. Layer meatloaf slices, cheese, tomatoes and bell pepper strips on roll. Cut in half to serve.

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