Turkey Meatloaf with Herb Sage Gravy
2lb Turkey, Ground, 90/10, defrosted
5 oz. Oats
4 oz carrots - small ½” diced
4 oz celery – small ¼” diced
4oz. Onions - small ¼’ diced
¼ tsp. ground black pepper
¼ tsp. thyme, dried
¼ tsp. Sage Ground
4 oz. parsley fresh chopped
2 Tbsp. Liquid egg mix2tsp. Worcestershire sauce
2 tsp whole grain mustard
1Tbsp. Ketchup tomato
Defrost turkey in refrigerator ahead of time.
1 day ahead:
Mix together small chopped vegetables, herbs, spices, ketchup, mustard and Worcestershire sauce and cover tightly to allow flavors to develop overnight.
In a med kitchen aid bowl, break up ground turkey into small pieces and add all other ingredients.
Start mixing on a slow speed using the Paddle. Mix for about 5 minutes
Allow all ingredients to mix and incorporate evenly and thoroughly.
Slide Mixture onto a greased baking tray or Pyrex baking dish.
Form into a rectangle Loaf shape about 1” high.
Form even sides with your hands pressing together to remove any air pockets.
Place in center of a preheated oven.
Bake at 300*F for 20 minutes, rotate pan and continue cooking slowly for another 20 minutes.
Check internal temperature, which should reach 165*F at a minimum.
Continue cooking and checking temperature every 5 minutes until this temperature is reached.
Remove from oven and allow to cool a bit before slicing.
Here at POH we like to serve our Turkey with Mashed potatoes, Sage gravy, Green Beans, and Cranberry sauce.
Herb Sage Gravy Recipe
2 Tbsp. oil
1lb onions - ¼ “diced
8 oz. mushroom sliced,
1tbsp garlic cloves - chopped
2 cup white wine
2 Tbsp. Sage, fresh chopped
1 Tbsp. parsley, fresh chopped
½ Tbsp. Thyme, fresh chopped
1 Tsp salt
1 Tsp Black pepper, ground
2 cups water
4 oz. corn starch slurry
Heat medium Braiser, with oil.
Add onions and Mushrooms to hot pan and sauté for a few minutes.
Cooking on high heat, Stir onions and mushrooms as they start to caramelized.
Add garlic stir into onion/mushrooms.
Add wine to deglaze pan.
Add fresh herbs and spices. Lower heat and continue cooking to reduce wine for 5 minutes.
Add water and bring to a boil for 2 minutes.
Add slurry and whisk in smoothly to thicken and remove from heat.
Taste and enjoy over Turkey and Mashed Potatoes.
Serve 3 0z per serving.