Updated Nov 24, 2014Chatelaine
lean ground turkey
chopped fresh thyme leaves, or 1 tsp dried leaf thyme
dried sage leaves, crumbled
cayenne pepper, optional
canned cranberry sauce, optional
maple syrup, or brown sugar
freshly ground black pepper
- Preheat oven to 350F (180C). In a large bowl, whisk eggs with Dijon. Thinly slice onions and add to bowl. Add turkey, 1/2 cup (125 mL) Parmesan, thyme, sage, 1 teaspoon (5 mL) salt and cayenne, if using. Using your hands, blend together until all ingredients are well mixed.
- Press mixture into an ungreased 9×5-inch (2-L) loaf pan and flatten top. If you want cranberry sauce down centre of loaf, gently press your finger down centre of meat loaf, forming a shallow trench from one end to the other. Fill with cranberry sauce. Place a piece of foil loosely overtop and set on a baking sheet with shallow sides. Place in centre of 350F (180C) oven with potatoes alongside. Bake until potatoes are very tender, about 1 hour. Remove potatoes from oven.
- After meat loaf has baked 1 hour, remove foil and drain all liquid from pan. Sprinkle remaining Parmesan overtop; don’t cover cranberry sauce. Increase oven temperature to 450F (230C) and bake meat loaf, uncovered, until it feels firm to the touch and sides begin to pull away from pan, about 15 more minutes. Remove from oven. Let stand in pan 10 minutes.
- Meanwhile, peel baked potatoes and place in a large bowl with maple syrup and 1/2 teaspoon (2 mL) each of salt and pepper. Mash with a potato masher or a fork for a coarser texture. To serve meat loaf, drain liquid from pan. Gently turn meat loaf out onto a cutting board. Turn right-side up and slice. It may have a slight pink hue to it even when thoroughly cooked. Serve with potatoes.
When it comes to meat loaf, think beyond beef. Ground turkey produces a delicious, lighter-tasting option that is just as satisfying.