Cranberry Balsamic Turkey Meatloaf
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.
- 1 1/2 c
- fresh or frozen cranberries
- 1/4 c
- brown sugar
- 1/4 c
- balsamic vinegar
- alternatively, omit fresh cranberries and brown sugar; replace with 1 can whole cranberry sauce
- 2 Tbsp
- olive oil
- 1 1/2 c
- celery, thinly sliced or diced
- 2 tsp
- hing (asafoetida)
- alternatively: omit hing; replace half celery with minced onion
- 1 large
- 1 c
- ricotta cheese
- 1 tsp
- 1/2 tsp
- black pepper
- 1 1/2 to 2 lb
- ground turkey
- 1/2 c
- panko bread crumbs
BALSAMIC CRANBERRY TOPPING
How to Make Cranberry Balsamic Turkey Meatloaf
- 1At least one hour before assembling the meatloaf, prepare the cranberry/balsamic topping.
- 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.
- 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.
- 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.
- 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.
- 6Bake one hour or until the internal temperature reaches 165F to 175F. Allow to sit 15 minutes before serving.