Ground Turkey Meatloaf With Cranberry Sauce

Printed in our local newspaper. Serve with a tossed salad that includes seasonal ingredients, and baked potato for an easy fall/winter meal. A little bit different route taken from the standard ketchup-covered meatloaf recipe.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs ground turkey
• 1⁄4 cup yellow onion, minced
• 1⁄2 cup carrot, peeled and grated
• 1⁄4 cup celery & leaves, minced
• 1  cup  dried  whole wheat bread crumbs
• 1⁄2 cup  unsalted turkey stock or 1⁄2 cup  unsalted chicken stock
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon poultry seasoning
• 1  large egg, beaten lightly
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  cup cranberry sauce, at ROOM TEMPERATURE (canned or homemade preferably-read *NOTE)
•  fresh sage leaf (to garnish)

Directions

1. *NOTE: If using canned cranberry sauce, drain first.
2. Preheat oven to 350 degrees.
3. In large bowl combine all ingredients *except* for the cranberry sauce and sage leaves. Do not overmix.
4. Lightly oil or spray a 9"x5" loaf pan. Turn the meat mixture into the prepared pan and gently pat down.
5. Bake the mixture until the loaf is firm and top is lightly browned, approximately 1 hour.
6. Remove pan from oven and spread the cranberry sauce on top of the meatloaf. Let stand in the pan for 5-10 minutes before serving.
7. Remove meatloaf from pan and transfer to serving platter. Garnish with a few sage leaves.