Turkey Meatloaf with Creamy Horseradish Sauce
- Ready In:
- 1hr 50mins
- Ingredients:
- 26
- 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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Reviews
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This is everything you want in a meatloaf--tender, juicy, and flavorful. I made a few changes(olive oil instead of canola, half and half instead of heavy cream, and I left out the sun-dried tomatoes). I wasn't sure how I was going to like the sauce, but it was a great compliment to the meatloaf, and a nice change from my usual ketchup. I will absolutely make this again.
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This was delish! I would've given 4 1/2 stars. It did take a little bit of time. Made a few changes: had no rosemary, used roasted red peppers instead of sun-dried tomatoes (personal preference), also used an 5 italian cheese italian shreds (it's what I had). The sauce was a wonderful accompaniment; although could have used more horseradish (and I don't like things really hot). Thanks much!
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The first time I had this meatloaf was at a friend's for dinner. I was hooked. I've been making it ever since. It is a favorite at our house now. It is very easy to put together and love that you can freeze one loaf for later. I saute the veggie/herb mix in the morning and leave it on the stove to cool until I am ready to make the meatloaf later. I sub half-n-half for the heavy cream in the meatloaf too. I also sometimes use a bottled horseradish sandwich sauce in place of the sauce featured in the recipe. Tastes equally as nice and very convenient.
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Tweaks
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Excellent recipe. I made several changes for lack of ingredients and taste preference. I didn't have celery so I added some celery seed. I omitted the the rosemary , subbed whole milk for cream, and used oats instead of bread crumbs. I used an 8x8 baking pan so it would cook more quickly (which it did) but it stuck to the wax paper, so next time I'll grease the pan instead. I almost didn't make the horseradish sauce, but I'm so glad I did. I used salted butter and subbed cream cheese for the cream. It was also wonderful with the salt boiled red potatoes I served (another Zaar recipe). And the next day it was delicious cold with the meatloaf.
RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.