Meatloaf that makes everyday Thanksgiving!
A good friend of Table & Vine’s recommended this meatloaf during a recent virtual tasting. Visit www.tableandvine.com for a schedule of upcoming virtual events.
This meatloaf is fantastic! It’s the perfect dinner for the any season and is pretty much an any night of the week Thanksgiving dinner. Just add a few of your favorite sides and dinner is ready. Sweet from the ketchup and cranberry sauce yet savory from the stuffing mix. It’s a great mix of flavors and if you like Thanksgiving, you’ll love this meatloaf.
Directions:
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Combine the ketchup, cranberry sauce and jalapeño in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the jalapeño and set aside. I did not use the jalapeño pepper. I’m not a big fan of heat and don’t see why you’d want to add any heat to such a sweet and savory meatloaf.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. I cook mine much longer because I didn’t want crunch in my meatloaf. It’s personal preference. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix. For good measure, I used traditional turkey flavor although any flavor would work, and I used the entire box of stuffing mix. It sure beat throwing it away.
Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 65 to 75 minutes. I used a loaf pan rather than shaping it myself and it’s easy to lift out because of the parchment paper. Parchment paper has become my new best friend. I also don’t follow cooking times. I use it as a guide but always use a thermometer. Only you know your oven’s personality and how it cooks. I recommend using the temperature as your guide and always consult with food safety recommended cooking temperatures. A safe internal cooked temperature for ground turkey is 165 degrees. If the top starts to brown to quickly and the internal temperature isn’t quite there yet, cover with aluminum foil.
Remove from the oven and let rest for 5 minutes. Serve with your favorite side dishes like mashed potatoes, green beans, and butternut squash.
We recommend our very own Vineyard Selections for this wonder dish. Like all the sweet and savory flavors of Thanksgiving dinner, we recommend Vinus Pinot Noir, California Landscape The Fog Pinot Noir and St. Michael Riesling Auslese.
Find more great inspiration here…
Recipe From Katie Lee: foodnetwork.com
