Grobe Recipes

Cranberry-Turkey Meatloaf

• 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 tbsp extra virgin olive oil
• 1/2 cup dried cranberries
• 2 tbsp chopped fresh sage (or 2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper (or more to taste)
• 1 large egg, lightly beaten
• 1/2 cup quinoa, cooked
• 2 lbs extra lean ground turkey
• fresh cranberry sauce for garnish/topping

1. Preheat oven to 375 Degrees F
2. Coat your cooking vessel in cooking spray or otherwise grease it (they recommend forming it on a cookie sheet)
3. Pulse leek and celery in a food processor until finely chopped (or you could just finely chop them rather than just cut them into 2" pieces)
4. Heat oil in a large skillet over medium heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated. Transfer to a large bowl and let cool.
5. Add dried cranberries, sage, salt and pepper to the vegetables, stir to combine. Stir in egg and cooked quinoa.
6. Add ground turkey and gently knead the vegetable mixture into the meat. Do not overmix.
7. Pat the mixture into a loaf shape (about 12" X 5") and top with cranberry sauce
8. Bake 40-45 minutes, or until turkey is cooked. Let rest 10 minutes before slicing.

You could cook without adding the cranberry sauce on top, then use it as a topping when served.