Exquisite Turkey Meatloaf

Four turkey burger patties, totalling about 1lb 6 oz, and small bouquets of fresh organic sage and parsley from the local farmer's market. 3/4 cup leftover pumpkin from some pumpkin bread made earlier in the day.

 

Definitely time to make a not-my-mother's meatloaf.

 

So, web search to find a turkey and pumpkin meatloaf recipe.  They're out there.

 

And, by the time I got around to making mine, I'd decided to add a few things not in the online version, and I was so tired I ended up forgetting the pumpkin part.  Ooops. But, it turned out wonderful, anyway.

Exquisite Turkey Meatloaf

• 1.5 lbs ground turkey, more or less. Preferably with no broth, seasonings, or anything weird added.
• 2 eggs
• 2/3 C rolled oats  (gluten free, of course)
• 8 oz mushrooms, cleaned and chopped
• 1 medium small zucchini, chopped
• 1/3 C celery
• 1 red onion, chopped
• 1 T fresh sage, chopped
• 1.5 T fresh parsley, chopped
• 2 pinches dried thyme
• 1 pinch dried rosemary
• Salt & pepper to taste

1.  Preheat oven to 350.
2. Mush all ingredients together.
3. Heat a small amount of olive oil in an iron skillet.
4. Add  meat mush to skillet and smooth the top.
5. Bake about 45 minutes or so, until done.

While it is baking, make the cranberry sauce:

• 1 C fresh or frozen cranberries, rinsed
• 1/4 C water
• 1/3 C organic evaporated cane sugar
• 1/2 C organic apple sauce

1.  Cook until most cranberries pop and sauce thickens slightly.
2. Taste. 
3. Add more sugar if you think it needs it.

Serve meatloaf topped with cranberry sauce.  Like any self-respecting meatloaf, it's also good cold.

Note: For best flavor, use fresh organic vegetable and herb ingredients, and cage free organic eggs.

Sorry. No picture.