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Beef, turkey and fish entree
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Field and Stream

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$227.99
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Beef, turkey and fish entree.

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Field, Flock and Fish Entrees. This combination on entrees will put a smile on anyone face. Classic Meatloaf is a modern update on the classic meatloaf, rich beef and hickory-smoked bacon are mixed with onions, peppers, panko breadcrumbs, and Romano cheese, elevating it to gourmet greatness. The meatloaf is topped with a zesty (and some may say addictive) tomato and brown sugar glaze. Turkey En Croute features fresh, and moist turkey breast rolled with a traditional stuffing studded with cranberries and wrapped with buttery puff pastry. Stuffed Salmon Roast is folded around a delicious spinach and goat cheese stuffing for a unique and elegant dinner.  All three entrees are a winner on the dinner table. Each meal serves 4. 

This meal includes the following: 

Classic Meatloaf (2 lbs.)
Turkey En Croute Roast (1.86 lbs.)
Stuffed Salmon Roast (2 lbs.)

Classic Meatloaf
Conventional Oven (from frozen): Place meatloaf on a well-greased baking sheet and place in a pre-heated oven of 375 degrees F degrees for 1 hour and 15 minutes or until the internal temperature reaches 165 degrees F degrees. Carefully remove from oven and let rest for 3 minutes before serving.

Turkey En Croute Roast
Thaw under refrigeration for 24 hours. Preheat oven to 375 degrees F. Remove Turkey from packaging and place on a parchment lined baking sheet. Place on center rack in oven and bake for 60-70 minutes, or until an internal temperature of 165 degrees F has been reach as measured by a food thermometer. Remove from oven and baking sheet and let rest for 7-10 minutes.

Stuffed Salmon Roast
Remove roast package from box. Pierce vacuum bag, and thaw package under refrigeration overnight, place roast on dish to catch moisture, (to thaw immediately: place roast in a bowl of luke-warm or slowly running water for about 30 minutes, or until roast is pliable).
Preheat oven to 375 degrees F. Remove roast from bag and carefully cut off twine ties with scissors or a sharp knife. Place in roasting pan or casserole dish, and brush lightly with vegetable oil or melted butter and lemon juice. Cover roast loosely with aluminum foil and cook for 40 minutes. Carefully remove aluminum foil and cook for additional 10-15 minutes, or until internal temperature registers 165 degrees F. on a meat thermometer. Cooking times may vary. Let stand 2 minutes prior to carving and serving.