Turkey And Stuffing Meatloaf
| MEATLOAF | |
| 2 tbsp | unsalted butter, plus more for greasing |
| 1½ cups | unseasoned stuffing mix (170 g) |
| ¾ cup | chicken stock (180 g) |
| 1 cup | yellow onion (150 g), finely diced |
| ½ cup | celery (112 g), finely diced |
| ½ cup | carrot (75 g), finely diced |
| 1½ tsp | kosher salt, divided |
| ½ tsp | freshly ground black pepper, divided |
| 1¼ tsp | Schwartz® Rubbed Sage, divided |
| 1½ lb | ground turkey (675 g) |
| 1 large | egg, beaten |
| CRANBERRY GLAZE | |
| ½ cup | jellied whole-berry cranberry sauce (120 g) |
| ¼ cup | ketchup (60 g) |
| 2 tsp | dijon mustard |
| ½ tsp | kosher salt |
| Preheat the oven to 180°C (fan). 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, ½ teaspoon salt, ¼ teaspoon pepper, and ½ 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 ¼ teaspoon pepper, remaining ¾ 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 75°C. |
| 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. |
| Enjoy! |