Turkey Meatloaf with Creamy Horseradish Sauce

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READY IN: 1hr 50mins
UNITS: US

INGREDIENTS

Nutrition
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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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