Wednesday, May 30, 2012

Thanksgiving Meatloaf

1 tbsp olive oil
3 stalks of celery, finely chopped
1 onion, finely chopped
1 gala apple, finely chopped
1/2 tsp dried thyme
1 1/2 C corn bread
2 lbs ground turkey
1 C sharp cheddar cheese, shredded
1 egg
Cider Gravy, recipe below

1. Preheat oven to 400
2. Heat olive oil in a skillet with celery, onion, apple, and thyme
3. Place crumbled corn bread in the oven for 10 minutes to dry out
4. Mix the celery mixture, corn bread, cheese and egg together until well mixed
5. Place meatloaf in a loaf on a cookie sheet, drizzle with olive oil and cook for 60 minutes until golden

To freeze: Go to step 4, then put mixture in a freezable ziplock bag. When ready to cook, defrost completely and cook for 60 minutes at 400.

(inspired by Pilgram Meatloaf, by Rachel Ray)

Cider Gravy
3 tbsp butter
2 tbsp flour
1 C chicken stock
1/2 C cloudy apple cider
1 tbsp worcestershire sauce
1 tbsp pepper
1 egg yolk

1. Heat butter in a saucepan and add flour, whisk together over medium heat for 1 minute
2. Whisk in chicken stock, apple cider and worcestershire sauce
3. Simmer on medium until gravy thickens
4. Lightly beat egg yolk in a medium bowl, adding in some gravy to combine
5. Whisk egg yolk into gravy
6. Serve over the top of the meatloaf

(inspired by Pilgram Meatloaf, by Rachel Ray)

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