Turkey Meat Loaf with Cranberry Ketchup

From Yankee Magazine — November 2006

Poultry Recipes

Preparation Time: 0.5 hours

Start to Finish Time: 1.25 hours

Yield: 8 servings

• 1 large onion, finely minced (about 1-1/2 cups)
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 rib celery, finely minced
• 1 carrot, grated (about 1 cup)
• 1 fresh sage leaf, minced
• Kosher or sea salt and freshly ground black pepper, to taste
• 1-1/4 cups fresh bread crumbs
• 1/2 cup milk or plain soymilk
• Cranberry Ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 cup minced parsley
• 1 teaspoon kosher or sea salt
• 1⁄2 teaspoon freshly ground black pepper
• 1 pound ground white-meat turkey
• 3/4 pound ground dark-meat turkey
• 2 eggs, lightly beaten

Heat oven to 375°. In a heavy skillet over medium heat, sauté onion and garlic in oil until softened and translucent, about 3 minutes. Add celery, carrot, and sage; season with salt and pepper. Continue cooking about 3 minutes. Remove from heat and let cool slightly.

In a large bowl, combine bread crumbs and milk; let sit about 5 minutes. Add 1/3 cup Cranberry Ketchup, Worcestershire sauce, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, eggs, and the vegetable mixture. Combine well.

Pack mixture into a lightly oiled 9x5-inch loaf pan. Gently spread 1/4 cup Cranberry Ketchup on top of loaf. Bake approximately 60 minutes; loaf will shrink away slightly from sides of pan. Remove from oven and let rest 10 minutes. Gently pour off any accumulated juices. Serve with additional Cranberry Ketchup.

Cranberry Ketchup

• 1 medium onion, chopped (about 1/2 cups)
• 3 tablespoons light olive oil or canola oil
• 1 12-ounce bag fresh cranberries
• 1 28-ounce can pureed tomatoes
• 3 tablespoons tomato paste
• 1 cup packed dark-brown sugar
• 1/3 cup cider vinegar
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon whole black peppercorns
• 8 whole allspice berries
• 1/2 cinnamon stick
• 1/4 teaspoon whole cloves
• 1/4 teaspoon mustard seeds

In a medium saucepan over medium-high heat, sauté onion in oil until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, until mixture thickens, about 1 hour. Remove from heat and let cool slightly. Pass through a food mill or strainer and discard solids. Let cool completely, then store in an airtight container in refrigerator up to 3 weeks. Yield: 4 cups

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