This healthy turkey meatloaf recipe is packed with cranberries, sage and celery—all the flavors of Thanksgiving dinner wrapped up into one delicious turkey meatloaf.Ingredients
Total Time: 1 1/2 hours
2 large leeks, whites and light green parts only, halved, rinsed and cut into 2-inch pieces
4 large stalks celery, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil, or canola oil
1/2 cup dried cranberries
2 tablespoons chopped fresh sage, or 2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
3/4 cup cooked bulgur, (see Tip)
2 pounds 93%-lean ground turkey
1/2 cup canned cranberry sauce
Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
Pulse leek and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add dried cranberries, sage, salt and pepper to the vegetables; stir to combine. Stir in egg and bulgur. Add ground turkey and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread cranberry sauce on top.
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, 40 to 45 minutes. Let rest for 10 minutes before slicing.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1/2 fruit
- 1/2 vegetable
- 1/2 other carbohydrate
- 2 1/2 lean meat
- 1/2 Fat
- Carbohydrate Servings