Ingredients: |
Ingredients: MEATLOAF
2 tablespoons unsalted butter, plus more for greasing
1 1⁄2 cups unseasoned stuffing mix
3⁄4 cup chicken stock
1 cup yellow onion, finely diced
1⁄2 cup celery, finely diced 1⁄2 cup carrot, finely diced
1 1⁄2 teaspoons kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 1⁄4 teaspoons McCormick® Rubbed Sage, divided
1 1⁄2 lb ground turkey
1 large egg, beaten
CRANBERRY GLAZE
1⁄2 cup jellied whole-berry cranberry sauce
1⁄4 cup ketchup
2 teaspoons dijon mustard 1⁄2 teaspoon kosher salt
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Directions: |
Directions: Preheat the oven to 375°F (190°C). Grease a 9 x 5- inch (22 x 12 cm) loaf pan with butter and line the pan with a piece of parchment paper, leaving overhang on the 2 long sides.
Melt the butter in a large pan over medium heat. Add the onion, celery, carrots, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon ground sage. Cook for 4–5 minutes, or until the vegetables are tender. Transfer to a large bowl and let cool for 15
minutes.
While the vegetables cool, stir together the stuffing mix and chicken stock in a medium bowl.. Let sit for 15 minutes, until the stuffing mix is soggy and has absorbed all of the liquid.
Once the vegetables have cooled, add the soaked stuffing mix, ground turkey, remaining teaspoon salt, remaining 1⁄4 teaspoon pepper, remaining 3⁄4 teaspoon ground sage, and the egg. Mix until well combined. Transfer to the prepared loaf pan, pressing down to smooth the top.
Bake the turkey and stuffing loaf for 25 minutes.
While the meatloaf loaf bakes, make the glaze: In a medium bowl, mix together the cranberry sauce, ketchup, and mustard.
Pour the glaze over the meatloaf, then return to the oven and bake for another 20 minutes, or until the internal temperature 165°F
Let cool in the pan for 10 minutes, then use the parchment to carefully lift out the meatloaf and transfer to a cutting board. Cut into 1-inch-thick slices and serve immediately. |
This recipe for Turkey Stuffing Meatloaf with glaze is from