Halloween is here and all the goblins and ghouls will be out tonight. My handsome grandson is going as Indiana Jones. Bullwhip and all! Shame we couldn’t find a monkey to perch on his shoulder.
As soon as October is over I start getting ready for Thanksgiving. I happened to run across this recipe, posted by “12 Tomatoes”. When I read the ingredients I knew I had to try it. My husbands exact comment was “why bother cooking a turkey, this is fantastic.” I could not agree more.
The only thing I changed was some of the seasonings. I have some leftover and I have a vision. I don’t know what you do with turkey after Thanksgiving. As for us it’s turkey sandwiches with the works. I am going to do the same with this meatloaf. A nice slab of meatloaf, topped with cranberry sauce, between two great slices of bread and maybe a little mayo. Can you taste it??
Please forgive the photo. I really wanted to take a picture of it with sides. Sorry folks, it didn’t make it. I served it with cauliflower puree and a baked sweet potato. Seriously, it smelled like Thanksgiving in here.
Thank you “12 Tomatoes”. This one is a keeper. I will be making this over and over again. I guarantee if you try this one, you too will make it again and again.
TURKEY & STUFFING MEATLOAF
- 2 lbs of ground turkey
- 1 (6oz) box Stove-Top herb seasoned stuffing
- 1 C jarred Turkey Gravy
- 1/2 C carrots, diced
- 1/2 C onion, diced
- 1/2 C celery, diced
- 3 cloves garlic, minced
- 1 T poultry seasoning
- 1/2 t ground sage
- 2 large eggs, beaten
- 1 T unsalted butter
- 2 T milk
- Kosher salt, and fresh ground pepper
- Pre-heat the oven to 350. Grease an 8×8 loaf pan and set aside.
- Heat the butter in a large skillet, saute’ the carrot, onion, and celery til softened. Add the garlic and continue to cook until just fragrant.
- Season with salt and pepper, stir in 3 T of gravy, cooking for 2 minutes more, remove from heat and let it cool.
- In a large bowl, mix the turkey, stuffing mix, eggs, and milk. Fold in the cooled vegetable mixture, add the poultry seasoning and sage, and season all with a more salt and pepper. (Using a large serving fork to mix this with keeps it from becoming to dense and compressed)
- Turn the mixture out into your greased pan, shape so the sides are uniform and it appears to be in loaf form.
- Top with the remaining C of gravy.
- Bake for 45 minutes.
- Serve hot topped with additional gravy if desired.
Til next time,