Cranberry Balsamic Turkey Meatloaf Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
• Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly.
• Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined.
• Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes. Garnish with rosemary sprigs before serving.

Steps:

• Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside.
• Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out.;
• Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in buttered 2 inch deep baking pan. Bring the rest of the ingredients to a boil and pour over the potatoes while hot, until potatoes are almost covered. Bake at 400 degrees until tender, about one hour.
• To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices, and plate with a nice square of the potato gratin, and the beans along side. Serve everything warm.

Steps:

• Combine all ingredients in a large bowl. Mix well.
• Transfer to a greased loaf pan,.
• Bake uncovered for 50-60 minutes in a preheated 350 degree oven.
• Remove from heat and allow to rest for ten minutes before slicing.

Steps:

• Place a rack in the center of the oven, and heat to 350 degrees.
• Soak chopped cranberries in 1/3 cup very hot tap water for 10 minutes; drain.
• Combine with all of the other ingredients.
• Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch, and place in a 9-by-13-inch heatproof glass dish. Bake for 30 minutes. Let rest 5 minutes. Using a pancake turner, remove to individual plates and serve.

Steps:

• 1. At least one hour before assembling the meatloaf, prepare the cranberry/balsamic topping.
• 2. In a non-reactive saucepan with cover, over medium low heat, simmer the cranberries, sugar and balsamic vinegar until the cranberries have burst and the mixture thickens, about 20 minutes. Stir occasionally and do not allow the mixture to boil dry or scorch. Set aside to cool.
• 3. In a medium skillet, heat the olive oil over medium heat. Add the celery and hing and saute until somewhat softened and translucent, about 5 minutes. Set aside to cool.
• 4. In a large mixing bowl, stir together eggs, ricotta, salt and pepper. Add the ground pork, panko bread crumbs and celery mixture and quickly and gently fold or mix with hands until all ingredients are mixed. Do not over mix or the mixture will become too dense.
• 5. Spoon the meatloaf mixture into a glass baking pan small enough to keep the mixture at least two inches thick. Spread the cranberry mixture on top.
• 6. Bake one hour or until the internal temperature reaches 165F to 175F. Allow to sit 15 minutes before serving.