TURKEY & BEEF MEATLOAF WITH CRANBERRY GLAZE RECIPE - (4.2/5)
Provided by á-61574
Number Of Ingredients 15
Steps:
- Position the oven rack to the middle position and preheat the oven to 375°F. Line a baking sheet with parchment. Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly. Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined. Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155°F, 30 to 35 minutes. Garnish with rosemary sprigs before serving.
TURKEY AND BEEF MEATLOAF WITH CRANBERRY GLAZE
Number Of Ingredients 0
Steps:
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined.Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes. Garnish with rosemary sprigs before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 510
TURKEY MEATLOAF WITH CRANBERRY GLAZE (SARA MOULTON)
Make and share this Turkey Meatloaf With Cranberry Glaze (Sara Moulton) recipe from Food.com.
Provided by CorriePDX
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated.
- Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour.
Nutrition Facts : Calories 612.5, Fat 23.9, SaturatedFat 7.1, Cholesterol 302.5, Sodium 1335.2, Carbohydrate 45, Fiber 1.4, Sugar 28.4, Protein 54.4
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