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–+ servings

Applewood Smoked Turkey Mini Meatloaves with Cranberry Wild Rice

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1/2 cup uncooked wild rice
  • 1 cup water
  • 1 pound ground turkey
  • 1/2 cup dried cranberries, divided
  • 1/3 cup finely diced yellow onion
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup whole-berry cranberry sauce
  • Applewood smoking chips, soaked according to package directions

fremgangsmåte
 

  • Combine the wild rice and water in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender and the water is absorbed, following the package timing. Let it cool slightly.
  • Preheat a smoker to 250°F. Add the soaked applewood chips according to the smoker’s instructions.
  • In a large bowl, combine the cooked wild rice, ground turkey, 1/4 cup of the dried cranberries, onion, egg, breadcrumbs, Dijon mustard, thyme, salt, and black pepper. Mix gently until just combined.
  • Divide the mixture into four portions and shape each into a small loaf. Arrange the loaves on a rack or smoker-safe tray with space between them.
  • Smoke the mini meatloaves until the centers reach 165°F on an instant-read thermometer, about 1 to 1 1/2 hours depending on their size and the smoker.
  • Stir the cranberry sauce with the remaining 1/4 cup dried cranberries. Brush it over the meatloaves during the final 10 minutes of smoking. Rest the loaves for 5 minutes before serving.

merknader

Cook the wild rice until tender and let it cool before mixing so the turkey mixture stays easy to shape. For a more tart finish, use a thin layer of cranberry sauce; for extra sweetness, spread it generously over each loaf near the end of smoking.
Course: Main Course
Cuisine: American
Equipment: Smoker, Small Saucepan, Mixing Bowl, Instant-Read Thermometer