Turkey Vegetable Meatloaf with Cranberry Sauce and Wild Rice Pilaf
Ingredienser
- 1 pound ground turkey
- 1 cup grated zucchini
- 1/2 cup grated carrot
- 1/2 cup finely chopped onion
- 3/4 cup rolled oats
- 1/4 cup milk
- 2 tablespoons ketchup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cranberries
- 1/4 cup sugar
- 2 tablespoons orange juice
- 1 cup wild rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1/4 cup chopped parsley
fremgangsmåte
- Preheat the oven to 375 degrees. In a large bowl, combine the ground turkey, grated zucchini, grated carrot, chopped onion, rolled oats, milk, ketchup, thyme, salt, and pepper. Mix with your hands until evenly blended.
- Press the mixture into a loaf pan. Bake for 45 minutes.
- While the meatloaf bakes, make the cranberry sauce. In a small saucepan over medium heat, stir together the cranberries, sugar, and orange juice. Cook for 8 to 10 minutes until the cranberries burst and the sauce thickens. Set aside.
- In a medium saucepan, heat the olive oil over medium heat. Add the wild rice and toast for 2 minutes. Pour in the chicken broth, bring to a boil, then reduce to low, cover, and simmer for 45 minutes until the rice is tender. Fluff with a fork and stir in the parsley.
- Remove the meatloaf from the oven and spread the cranberry sauce over the top. Let it rest for 5 minutes before slicing. Serve slices with the wild rice pilaf on the side.
merknader
Grate the zucchini and carrot on the fine side of a box grater so they release moisture into the turkey without leaving visible chunks. If the cranberry sauce tastes too tart, add a pinch more sugar while it simmers. Leftovers reheat well in a covered skillet with a splash of broth to keep the rice from drying out.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Small Saucepan, Medium Saucepan
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Small Saucepan, Medium Saucepan