Turkey Meatloaf that tastes like Thanksgiving!
Source: Hannaford fresh Magazine, May - June 2012
1 T extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
*Opt: 4 oz mushrooms, finely chopped
1 (20.8 oz.) pkg 93% lean ground turkey
1 egg, slightly beaten
3/4 teaspoon ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups panko bread crumbs, plain (* I use 1 cup oatmeal)
1/2 cup chopped dried cranberries (*optional)
1/4 cup finely chopped italian parsley (2 T dried)
prepared gravy (optional)
cranberry sauce (optional)
(* Cindy's notes)
1. Preheat oven to 400 degrees. Spray a 9-inch square pan with vegetable cooking spray.
2. Heat oil in a large skillet over medium high heat. Add onion and celery (and optional mushrooms) and saute until softened, about 5 to 8 minutes. Set aside to cool slightly.
3. In a large bowl, combine turkey, egg, sage, salt, and pepper and mix well. Stir in panko, (cranberries), and parsley and mix to distribute, then stir in onion and celery and mix well.
4. Form mixture into a loaf shape in the prepared pan, being careful not to pack too tightly. Bake until temperature reaches 165 degrees on an instant-read thermometer, about 30 to 40 minutes. Let rest 5 minutes, then slice and serve with gravy and cranberry sauce on the side, if desired.
Servings: Serves 6