Cranberry and Turkey Meatloaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: INGREDIENTS
2 large leeks, whites and light green parts only, halved, rinsed and cut into 2-inch pieces
4 large stalks celery, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil or canola oil
1/2 cup dried cranberries
2 tablespoons chopped fresh sage or 2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
3/4 cup cooked bulgur (see Tip)
2 pounds 93%-lean ground turkey
1/2 cup canned cranberry sauce
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Directions: |
Directions:PREPARATION
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
Pulse leek and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add dried cranberries, sage, salt and pepper to the vegetables; stir to combine. Stir in egg and bulgur. Add ground turkey and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread cranberry sauce on top.
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, 40 to 45 minutes. Let rest for 10 minutes before slicing. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:25 |
Personal
Notes: |
Personal
Notes: NUTRITION
Per serving: 206 calories; 8 g fat ( 2 g sat , 1 g mono ); 71 mg cholesterol; 16 g carbohydrates; 9 g added sugars; 19 g protein; 2 g fiber; 216 mg sodium; 334 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 fruit; 1/2 vegetable; 1/2 other carbohydrate; 2 1/2 lean meat; 1/2 Fat
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