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Monday, December 12

Surly granny’s holiday meatloaf

Bread, whole wheat, torn into pieces
1 slice
Milk, whole
¼ cup
Apple, Braeburn
Turkey, ground
1 pound
Onion, finely chopped
½ cup
Celery, finely chopped
¼ cup
Parsley, finely chopped
¼ cup
Egg, lightly beaten
½ teaspoon +
Pepper, freshly ground
½ teaspoon +
Oil, vegetable
1 tablespoon
Cranberry sauce
½ cup
2 tablespoon
Carrots, cut into 1-inch pieces
2 medium
Parsnips, cut into 1-inch pieces
2 medium
Bread stuffing, cooked

Turkey gravy, heated

  1. Preheat the oven to 425°F. 
  2. In a food processor, pulse the bread into fine crumbs. 
  3. Transfer the crumbs to a large bowl, and add the milk. 
  4. Grate the apple into the bowl. 
  5. Add the turkey, onion, celery, parsley, egg, salt, and pepper; mix with hands until well combined. 
  6. On a rimmed baking sheet lined with Silpat, form four loaves spaced about 3 inches apart. 
  7. In a medium bowl, toss the carrots and parsnips with the oil; scatter around the meatloaves. 
  8. Roast for 10 minutes. 
  9. Combine the cranberry sauce and ketchup with some pepper, and brush the loaves. 
  10. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F. 
  11. In large serving bowls, ladle gravy into each one and then create a mound of stuffing in the center. 
  12. Place a meatloaf on each stuffing mound, and spoon roasted carrots and parsnips into bowl.

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