Thanksgiving Turkey Meatloaf
Don’t want to spend hours in the kitchen this Thanksgiving?
Be lazy and incorporate several Turkey Day dishes into one entree with this super easy and delicious “Thanksgiving” Turkey Meatloaf.
This recipe features three popular Thanksgiving bites: stuffing, cranberry sauce, and of course, turkey!
If you’re not in the mood to take on a whole bird this holiday, this recipe is a great alternative.
It features homemade bread crumbs — which sound elaborate but are really just toasted and torn slices of Whole Wheat Ezekiel Bread — ground turkey, nature’s most perfect protein (an egg), and a bunch of traditional stuffing elements.
The crowning glory on this lovely loaf is a layer of Trader Joes Cranberry Apple Butter, which is essentially just cranberry and apple puree, with a little sugar.
Yes, I know — sugar is generally regarded as the root of all evil. But everything in moderation, people (even moderation).
To note, this “butter” has the same sugar content as ketchup — which is usually used on top of meatloaf — 4 grams per tablespoon. Also to note, this post is not sponsored by TJ’s .
Anyway, back to the loaf at hand.
This amazing holiday dish is the perfect combo of lean, clean protein, whole grain carbohydrates and healthy fat.
It’s moist, flavorful and totally filling.
If you don’t make it for Thanksgiving this year, I highly recommend you try it another time. Your family will thank you and you’ll thank yourself when you enjoy the most incredible meatloaf sandwiches with the leftovers.
- 1 T. Extra Virgin Olive Oil
- 1 C. Onion, diced
- 1 C. Celery, diced
- ⅓ Vegetable or Chicken Stock
- ½ tsp. Thyme
- ½ tsp. Rosemary
- 2 Slices Whole Wheat Bread
- 1 lb Organic Lean Ground Turkey
- 1 Egg
- ⅓ C. Fresh Parsley, diced
- Salt & Pepper to taste
- ¼ C. Cranberry Apple Butter (Trader Joe's)
- Preheat oven to 350.
- Saute onion and celery in olive oil over medium high heat for about 12 minutes, stirring continuously.
- Turn off the heat and add stock and spices to the onions and celery. Let cool.
- Pop bread in the oven for about 3 minutes per side to toast (or toast in a toaster). Once toasted and cooled, tear up into bite size pieces.
- Combine turkey, egg, bread and onion mixture in a large bowl. Mix well (I used my hands).
- Drop turkey mixture on a lightly oiled baking sheet and form into a loaf.
- Glaze loaf with Cranberry Apple Butter.
- Bake for about 50 minutes to an 1 hour.
I think Sage would have worked really well in here, but alas, I forgot to buy it. If you have it on hand, toss in 1/2 tsp.
Gluten-free friends, go ahead and replace the bread with about 1 C. of Old Fashioned Oats.
Those watching their fat intake, swap lean ground turkey for 99% fat-free turkey and swap the egg for two egg whites. Keep in mind though that this will affect the moisture.
Not feeling the fruity topping? Replace the Cranberry Apple Butter with ketchup, or just leave it plain.
Want to bring out the apple flavor even more?
Sauté 1/2 C. chopped apples along with the onions and celery in the first step. I plan on trying this next time, but if you beat me to it, let me know how it goes!
I enjoyed this dish last night with a side of my Sweet Potato Coconut Crisp, which I’ll be sharing the recipe for soon.
Some other meals on the menu in Whit’s Kitch this week include…
I hope you all have an awesome hump day.
If you’re in the LA area, join me tonight at Sweat Garage for my 8:15 PM class — because the best defense against holiday weight gain is a good offense!