Turkey Meatloaf with Creamy Horseradish Sauce
Ready In: 1 hr 50 mins
Yields: 2 meatloaves
Ingredients
Meatloaf Ingredients
- 2 tablespoons canola oil
- 3 celery ribs, minced
- 1⁄2 large yellow onion, minced
- 2 small carrots, grated
- 3 cloves garlic, minced
- 1 1⁄2 tablespoons dried basil
- 1 1⁄2 tablespoons dried oregano
- 2 tablespoons fresh rosemary, chopped
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 1⁄2 teaspoons kosher salt
- 1 2⁄3 cups breadcrumbs
- 2 large eggs
- 1⁄4 cup heavy cream
- 2 tablespoons sun-dried tomatoes, minced
- 1⁄2 cup freshly grated parmesan cheese
- 3⁄4 cup shredded mozzarella cheese
- 1⁄2 cup ketchup
- 2 lbs lean ground turkey
Garnish
- creamed horseradish
Sauce ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3⁄4 cup heavy cream
- 1 cup milk
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon white pepper
- 3 tablespoons prepared horseradish
Directions
- To make meatloaf:Preheat oven to 350 degrees.
- Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
- In a large skillet, heat the canola oil over medium high heat.
- Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
- Add the basil, oregano, rosemary, pepper and salt to the vegetables.
- Saute briefly to bring out the flavor of the herbs.
- Remove from heat and let cool.
- In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
- Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
- Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
- Cool slightly, then cut and serve topped with the horseradish sauce.
- To make the sauce: Place a medium saucepan over medium-high heat and add butter.
- Once the butter has melted, whisk in the flour.
- Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
- Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
- Turn off the heat and stir in salt and white pepper and horseradish.
- Serve warm.
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