Halladay's Harvest BarnHarvest BarnRecipesMain Courses

Tomato Basil Turkey Meatloaf with Mozzarella

1 egg

¼ cup milk

1 Tbsp Worcestershire sauce

1 cup plain breadcrumbs

2 Tbsp Halladay’s Sundried Tomato Basil Burger & Meatloaf Mix

Salt & pepper, to taste

2 lbs ground turkey

8 oz fresh mozzarella cheese, sliced


1 cup ketchup

¼ cup brown sugar

1 Tbsp Halladay’s Sundried Tomato basil Burger & Meatloaf Mix

¼ tsp Worcestershire sauce

Preheat oven to 350F. Whisk together egg, milk, and Worcestershire sauce. In a separate bowl, combine breadcrumbs with Halladay’s seasoning; add salt & pepper to taste.

Gently mix ground turkey with egg mixture and seasoned breadcrumbs. Form into a loaf, adding the fresh mozzarella cheese in the middle, being sure to enclose completely. Bake for 45 minutes.

Prepare the glaze by combining ketchup, brown sugar, 1 Tbsp Halladay’s seasoning, and Worcestershire sauce. After 45 minutes of cooking time, remove the meatloaf and pour the glaze over top, then bake for an addition 15 minutes.

Shrimp Scampi in Light Cream Sauce

Shrimp Scampi in Light Cream Sauce

1/4 cup unsweetened almond milk

5 Tbsp. plain Greek yogurt

Juice of 1 lemon, optional

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 cup yellow and orange bell pepper, sliced

1 lb. wheat pasta, cooked and drained

1 lb. shrimp, peeled and washed

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

Sweet and Spicy Short Ribs with Egg Noodles

4 (9 oz.) beef short ribs

2 to 3 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

1 (8-10 oz.) jar hoisin sauce

2 cups beef broth

1 (8 oz.) package egg noodles, prepared according to package directions

Preheat oven to 325˚F. In a skillet, brown ribs on all sides; transfer to a casserole dish or Dutch oven. Pour broth over ribs. Cover and bake 2 hours. Combine seasoning and hoisin sauce and pour over ribs. Cover, return to oven and bake another 20-30 minutes until tender. Serve ribs over egg noodles.

Seafood Stuffed Deviled Eggs

6 large eggs, boiled and peeled

1/4 cup mayo

1 tsp. vinegar

1 tsp. yellow mustard

1 tsp. Halladay's Lobster Bisque Seasoning

Couple ounces of small shrimp, crab or lobster

Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.

Smoked Salmon Topped Deviled Eggs

6 large eggs, boiled and peeled

1 tsp. Dijon mustard

1/2 cup mayo

1 tsp. Halladay's Horseradish Seasoning

1 tsp. vinegar

Smoked salmon

Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.