| 12 servings | 24 servings | |||
| Ingredients | Weights | Measures | Weights | Measures |
| Cooked U.S. rice | 1 lb 14 oz | 1-1/2 qts | 3 lb 12 oz | 3 qts |
| Cream | 6 oz | 3/4 cup | 12 oz | 1-1/2 cups |
| 1. Cover rice with cream. Let stand 15 minutes. | ||||
| Ground turkey | 3 lb | 6 lb | ||
| Shallots, minced | 6 oz | 1 cup | 9 oz | 1-1/2 cups |
| Worcestershire sauce | 2 oz | 1/4 cup | 4 oz | 1/2 cup |
| Dijon mustard | 1 oz | 2 tbsp | 2 oz | 1/4 cup |
| Chili paste | 2 tsp | 1 tbsp | ||
| Sage, chopped | 1/2 cup | 3/4 cup | ||
| Garlic, minced | 4 tbsp | 1/3 cup | ||
| Salt | as needed | as needed | ||
| 2. Combine ingredients. Fold in rice. Fill each 9 x 5-inch greased loaf pan with about 2 lb 8 oz of rice mixture. Place pans on sheet pan. Bake in 350°F (180°C) oven for about 1 hour or until done. | ||||
| Virgin olive oil | 12 oz | 1-1/2 cups | 24 oz | 3 cups |
| Strained tomatoes or puree | 12 oz | 1-1/2 cups | 24 oz | 3 cups |
| Chicken broth | 6 oz | 3/4 cup | 12 oz | 1-1/2 cups |
| Balsamic vinegar | 6 oz | 3/4 cup | 12 oz | 1-1/2 cups |
| Basil, chopped | as needed | as needed | ||
| Kosher salt | as needed | as needed | ||
| 3. Bring ingredients to a slow simmer for about 3-5 minutes. Place in blender or use stick blender and mix well. Pour warm tomato dressing over meatloaf slice | ||||
Serving size: two 1-1/2" slices (5 oz slice).