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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Tuesday, February 12, 2013

Turkey Meatloaf with Cranberries


Here's a healthy turkey meatloaf packed with vegetables and topped with a cranberry glaze.

Here's what you need:



1 pound ground turkey
1 onion
4 large stalks celery
8 oz mushrooms
1 tablespoon extra-virgin olive oil or canola oil
1/2 cup dried cranberries
2 tablespoons chopped fresh sage or 2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
3/4 cup cooked bulgur
1/2 cup cranberry sauce (canned, homemade or I used leftover cranberry agrodolce)



First, preheat the oven to 375 degrees, then cook the bulgur according to package directions and set aside to cool.

Next, finely mince the vegetables in a food processor. 


Chop the mushrooms, then cook them in a little oil over medium heat for about 10 minutes until liquid is evaporated.  Remove to a dish to cool.


Then chop the celery and onions.  Cook in a pan 5 minutes until liquid is evaporated, then remove to cool.


Once the vegetables are cool, start mixing the meatloaf.


Add the egg, chopped sage and dried cranberries to the ground turkey.


Mix in the cooled vegetables and bulgur.  I like to use gloves to mix it, but clean, bare hands are fine too.  


Pat the mixture into a loaf shape in a large casserole dish that's been sprayed with cooking spray.  


Top with the cranberry sauce.


Bake for about 45 minutes. Until it's at 165 degrees when tested with a meat thermometer.


Slice it up.


I served this with roasted Brussels sprouts and mashed sweet potatoes (boiled, mashed and mixed with a little orange juice and maple syrup).


This turned out very tasty and it made a huge amount so there were lots of leftovers.  Healthy and tasty!

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