Turkey Meatloaf With Cranberry Glaze Sara Moulton Recipes

TURKEY MEATLOAF WITH CRANBERRY GLAZE, MIXED BEANS ALMONDINE, AND POTATO GRATIN

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, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside.
• Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out.;
• Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in buttered 2 inch deep baking pan. Bring the rest of the ingredients to a boil and pour over the potatoes while hot, until potatoes are almost covered. Bake at 400 degrees until tender, about one hour.
• To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices, and plate with a nice square of the potato gratin, and the beans along side. Serve everything warm.

TURKEY AND BEEF MEATLOAF WITH CRANBERRY GLAZE

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.

TURKEY MEATLOAF WITH CRANBERRY GLAZE (SARA MOULTON)

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.

TURKEY-CRANBERRY MEATLOAF

Steps:

• Heat oven to 375°F.
• Mix all ingredients except 1/2 cup cranberry sauce.
• Shape into loaf in 13x9-inch baking dish sprayed with cooking spray.
• Bake 1 hour or until done (165ºF), topping with remaining cranberry sauce for the last 5 min.

BEST TURKEY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Place panko and milk in a large bowl; stir until well combined. Let stand 5 minutes.
• Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup.
• Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare sandwiches.

TURKEY MEATLOAF

Steps:

• Preheat oven to 400 degrees, with rack in center. Place bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to a medium bowl, and add ground turkey.
• Place onion and celery in bowl of food processor; pulse until finely chopped. Add to turkey mixture, using hands to combine. Add thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper. Combine well. Place in a 9-by-5-by-2 1/2-inch nonstick loaf pan.
• In a small bowl, combine egg white with remaining tablespoon tomato paste and 1/4 teaspoon Worcestershire, whisking with a fork until smooth. Spoon mixture over meatloaf; spread to coat evenly.
• Transfer pan to oven; place a baking sheet on lower rack to catch drippings. Cook until a meat thermometer inserted in center of meatloaf registers 180 degrees, about 1 1/4 hours. Remove from oven; let rest 15 minutes covered with foil.
• To serve, cut meatloaf into 12 slices, and divide evenly among six serving plates. Serve immediately with mashed potatoes and hot gravy.

TURKEY & BEEF MEATLOAF WITH CRANBERRY GLAZE RECIPE - (4.2/5)

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 CRANBERRY MEATLOAF

Steps:

• Place a rack in the center of the oven, and heat to 350 degrees.
• Soak chopped cranberries in 1/3 cup very hot tap water for 10 minutes; drain.
• Combine with all of the other ingredients.
• Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch, and place in a 9-by-13-inch heatproof glass dish. Bake for 30 minutes. Let rest 5 minutes. Using a pancake turner, remove to individual plates and serve.