Turkey Meat Loaf with Cranberry Ketchup
Ingredients
Instructions
Heat oven to 375°. In a heavy skillet over medium heat, saute onion and garlic in oil until softened and translucent, about 3 minutes. Add celery, carrot, and sage; season with salt and pepper. Continue cooking about 3 minutes. Remove from heat and let cool slightly. In a large bowl, combine bread crumbs and milk; let sit about 5 minutes. Add ⅓ cup Cranberry Ketchup, Worcestershire sauce, parsley, 1 teaspoon salt, ½ teaspoon pepper, ground turkey, eggs, and the vegetable mixture. Combine well. Pack mixture into a lightly oiled 9x5-inch loaf pan. Gently spread ¼ cup Cranberry Ketchup on top of loaf. Bake approximately 60 minutes; loaf will shrink away slightly from sides of pan. Remove from oven and let rest 10 minutes. Gently pour off any accumulated juices. Serve with additional Cranberry Ketchup.
Cranberry Ketchup
Ingredients
Instructions
In a medium saucepan over medium-high heat, saute onion in oil until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, until mixture thickens, about 1 hour. Remove from heat and let cool slightly. Pass through a food mill or strainer and discard solids. Let cool completely, then store in an airtight container in refrigerator up to 3 weeks. Yield: 4 cups
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