Pilgrim Meatloaf
- Level: Easy
- Total: 1 hr 45 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 1 hr 10 min
- Yield: 6 servings
Ingredients
3 tablespoons butter
1 tablespoon EVOO, plus more for drizzling
1 tablespoon chopped fresh thyme
2 to 3 small stalks celery with leafy tops, finely chopped
1 small Honeycrisp or McIntosh apple, peeled and chopped
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1 1/2 cups cubed seasoned cornbread or traditional stuffing cubes
1 to 1 1/2 cups chicken stock
1/3 cup dried sweetened cranberries
2 pounds ground turkey (mix of white and dark meat)
1 cup shredded or crumbled extra-sharp white Cheddar
1 tablespoon poultry seasoning
1 large egg
Cider Gravy, optional, recipe follows
Whole berry cranberry sauce (homemade or store-bought), for serving
Cider Gravy:
3 tablespoons butter
2 rounded tablespoons all-purpose flour
2 cups chicken or turkey stock
1/2 cup cloudy apple cider
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 egg yolk, optional
Finely chopped fresh flat-leaf parsley, optional, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool.
- Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften.
- Cover the cranberries with hot water in a bowl and let soften, then drain.
- Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine.
- On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes.
- Slice the meatloaf and serve with Cider Gravy and cranberry sauce.
Cider Gravy:
- Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Whisk in the stock, cider and Worcestershire sauce. Season with salt and lots of pepper. Simmer until the gravy is thick enough to coat the back of a spoon. Lightly beat the egg yolk, if using, in a medium bowl. Slowly pour in some of the gravy, whisking constantly to temper the yolk. Whisk in the remaining gravy. Transfer to a gravy boat or serving dish and garnish with parsley, if desired.
Cook’s Note
Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste. The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan with chicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed.
