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2 pounds of kosher ground turkey meat
1 onion, minced
3 medium carrots, finely chopped
3 stalks of celery, finely chopped
1 Tablespoon of sage
¾ teaspoon of cinnamon
½ teaspoon of nutmeg
generous portion of dried or fresh chopped parsley
salt and pepper to taste
1 Tb of olive oil
2 eggs
1 cup rolled oats
1/3 cup dried cranberries
3 Tablespoons dijon mustard
1 1/2 Tablespoons honey
Preheat oven to 375 F. Start by heating a skillet with the olive oil. Sauté the onion until translucent. Add the chopped carrots and celery. While they are cooking, add the sage, nutmeg, cinnamon, parsley, salt and pepper. Cook just until done. Remove from heat.
In a separate bowl, place the raw ground turkey, eggs, oats and cranberries. Stir very well, making sure the eggs are distributed evenly throughout the mixture. Add the vegetable-herb mixture and stir into the meat mixture. Oil or butter two loaf pans. Place the turkey mixture into the pans and spread evenly. In a separate bowl, mix the honey and mustard together to make a honey-mustard glaze. (You can also buy pre-made honey-mustard.) Mix well and drizzle over the meat in the pans. Spread evenly. Bake the meatloaves at 375 F for one to one and a half hours. You will know when it is done because it will be firm.
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