Thanksgiving Meatloaf

This recipe is all about the turkey meatloaf. We tried to focus on getting the flavors just right and mimic the Thanksgiving Day turkey we all look forward to every year. And as you can probably image out kitchen has smelled like these holiday scents for the last month as we perfected this dish. Definitely not complaining. But I think the dogs now think Thanksgiving is a weekly event. 

Always, always, always, preheat your oven. For those people who think it doesn’t matter, it does. The best way to put it is like cooking a pizza on a cold pan and expecting the crust to come out crisp. Moral of the story, preheating is needed. While the oven heats up go ahead and chop up the celery and shallots. If you don’t have shallots a yellow onion will work too. Next heat a pan over a medium flame and melt the butter. Add the celery and shallots to the heated butter and saute. Add in the sage and mix well. Cook until the celery becomes soft. Remove from heat and let cool a few minutes. 

In a large mixing bowl, add the ground turkey, egg, breadcrumbs, thyme, beef bullion, salt, pepper, celery, and shallots. Make sure to remove the sage from the celery and shallots. While the sage is a delicious flavor, a big chunk in your meatloaf is not what you will enjoy. Mix the meatloaf and add to a  meatloaf pan or rectangle pan to bake. Bake in the oven for 40 minutes. Remove and top the meatloaf with the mashed potatoes. Place back in the oven for another 15 minutes or until the meat has reached 165 degrees and the mashed potatoes have started to brown on top. Remove from the oven and pour the mixed  cranberry sauce on top of the mashed potatoes. Now you have all the flavors of Thanksgiving in this Thanksgiving Meatloaf and a whole lot less prep or clean up!

From our kitchen to yours, cheers!