Ground Turkey Meatloaf With Cranberry Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Printed in our local newspaper. Serve with a tossed salad that includes seasonal ingredients, and baked potato for an easy fall/winter meal. A little bit different route taken from the standard ketchup-covered meatloaf recipe. Ingredients:
1 1/2 lbs ground turkey |
1/4 cup yellow onion, minced |
1/2 cup carrot, peeled and grated |
1/4 cup celery & leaves, minced |
1 cup dried whole wheat bread crumbs |
1/2 cup unsalted turkey stock or 1/2 cup unsalted chicken stock |
1/2 teaspoon dried sage |
1/2 teaspoon poultry seasoning |
1 large egg, beaten lightly |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup cranberry sauce, at room temperature (canned or homemade preferably-read *note) |
fresh sage leaf (to garnish) |
Directions:
1. *NOTE: If using canned cranberry sauce, drain first.
2. Preheat oven to 350 degrees.
3. In large bowl combine all ingredients *except* for the cranberry sauce and sage leaves. Do not overmix.
4. Lightly oil or spray a 9 x5 loaf pan. Turn the meat mixture into the prepared pan and gently pat down.
5. Bake the mixture until the loaf is firm and top is lightly browned, approximately 1 hour.
6. Remove pan from oven and spread the cranberry sauce on top of the meatloaf. Let stand in the pan for 5-10 minutes before serving.
7. Remove meatloaf from pan and transfer to serving platter. Garnish with a few sage leaves.
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