cranberry balsamic turkey meatloaf
Turkey meatloaf is a tricky thing. Too few flavoring ingredients, too little moisture or too many bread crumbs will turn ground turkey into brick of sawdust no amount of gravy will save. This recipe makes a light, moist, and tasty turkey meatloaf by adding celery and ricotta to the meat and topping the loaf with a cranberry sauce laced with Balsamic vinegar.
prep time
20 Min
cook time
1 Hr
method
---
yield
4 to 6
Ingredients
- BALSAMIC CRANBERRY TOPPING
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- - alternatively, omit fresh cranberries and brown sugar; replace with 1 can whole cranberry sauce
- MEATLOAF MIXTURE
- 2 tablespoons olive oil
- 1 1/2 cups celery, thinly sliced or diced
- 2 teaspoons hing (asafoetida)
- - alternatively: omit hing; replace half celery with minced onion
- 1 large egg
- 1 cup ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 to 2 pounds ground turkey
- 1/2 cup panko bread crumbs
How To Make cranberry balsamic turkey meatloaf
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Step 1At least one hour before assembling the meatloaf, prepare the cranberry/balsamic topping.
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Step 2In a non-reactive saucepan with cover, over medium low heat, simmer the cranberries, sugar and balsamic vinegar until the cranberries have burst and the mixture thickens, about 20 minutes. Stir occasionally and do not allow the mixture to boil dry or scorch. Set aside to cool.
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Step 3In a medium skillet, heat the olive oil over medium heat. Add the celery and hing and saute until somewhat softened and translucent, about 5 minutes. Set aside to cool.
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Step 4In a large mixing bowl, stir together eggs, ricotta, salt and pepper. Add the ground pork, panko bread crumbs and celery mixture and quickly and gently fold or mix with hands until all ingredients are mixed. Do not over mix or the mixture will become too dense.
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Step 5Spoon the meatloaf mixture into a glass baking pan small enough to keep the mixture at least two inches thick. Spread the cranberry mixture on top.
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Step 6Bake one hour or until the internal temperature reaches 165F to 175F. Allow to sit 15 minutes before serving.
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