Post by KrisAK on Oct 27, 2009 21:15:05 GMT -5
I made this meatloaf a couple weeks ago and it was pretty tasty. It is kind of like Thanksgiving dinner all in one:
TURKEY MEATLOAF
1 tsp. oil
1 c. chopped onions
1 stalk celery, chopped
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 lb. ground turkey
1 1/2 c. peeled, grated apples
1 1/2 c. fresh bread crumbs from firm bread
1 lg. egg, lightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper
GLAZE:
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tsp. Dijon mustard
Heat oil in a small skillet over medium heat. Add onions and celery and saute 3 minutes or until softened. Stir in thyme and sage and let cool slightly. Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, salt, mustard and pepper. Mix well. Pack into a greased 8 x 4 inch loaf pan. Bake at 350 degrees for 30 minutes. Pour off any fat.
GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake 30 minutes more or until golden and juices run clear when pierced.
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Notes: I didn't have sage so I just left it out. It has such a strong flavor anyway I think it was better without.
Also: Rather than using breadcrumbs, I just used a "Savory Herbs" Stop Top stuffing.
Also: For the apples I used "Jazz" apples which are crunchier and have a little tarter, little less sweeter flavor than the traditional Red Delicious. I used 3 apples. Peeling and grating the apples was the most work out of the whole recipe but well worth it.
Also: I used the amount listed for the Dijon mustard but it seemed a little over-powering. Now, it doesn't specify WHICH Dijon to use - the smooth or the country style. I used the country style. Next time I will be trying something different in its' place for the glaze.
And I think I will try some cranberries in the mix too to complete the "Thanksgiving theme".
KrisAK
TURKEY MEATLOAF
1 tsp. oil
1 c. chopped onions
1 stalk celery, chopped
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 lb. ground turkey
1 1/2 c. peeled, grated apples
1 1/2 c. fresh bread crumbs from firm bread
1 lg. egg, lightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper
GLAZE:
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tsp. Dijon mustard
Heat oil in a small skillet over medium heat. Add onions and celery and saute 3 minutes or until softened. Stir in thyme and sage and let cool slightly. Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, salt, mustard and pepper. Mix well. Pack into a greased 8 x 4 inch loaf pan. Bake at 350 degrees for 30 minutes. Pour off any fat.
GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake 30 minutes more or until golden and juices run clear when pierced.
-------------
Notes: I didn't have sage so I just left it out. It has such a strong flavor anyway I think it was better without.
Also: Rather than using breadcrumbs, I just used a "Savory Herbs" Stop Top stuffing.
Also: For the apples I used "Jazz" apples which are crunchier and have a little tarter, little less sweeter flavor than the traditional Red Delicious. I used 3 apples. Peeling and grating the apples was the most work out of the whole recipe but well worth it.
Also: I used the amount listed for the Dijon mustard but it seemed a little over-powering. Now, it doesn't specify WHICH Dijon to use - the smooth or the country style. I used the country style. Next time I will be trying something different in its' place for the glaze.
And I think I will try some cranberries in the mix too to complete the "Thanksgiving theme".
KrisAK