Flying Biscuit Turkey Meatloaf With Horseradish Sauce
From tubesy 17 years agoIngredients
- MEATLOAF (makes two meat loaves; if you just want one loaf, halve the recipe--that's what I usually do): shopping list
- 2 tablespoons canola oil shopping list
- 3 celery ribs, minced shopping list
- 1/2 large yellow onion, minced shopping list
- 2 small carrots, grated shopping list
- 3 cloves garlic, minced shopping list
- 1 1/2 tablespoons dried basil shopping list
- 1 1/2 tablespoons dried oregano shopping list
- 2 tablespoons fresh rosemary, chopped shopping list
- 1 1/2 teaspoons fresh ground black pepper shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1 2/3 cups breadcrumbs shopping list
- 2 large eggs shopping list
- 1/4 cup heavy cream shopping list
- 2 tablespoons sun-dried tomatoes, minced shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- 3/4 cup shredded mozzarella cheese shopping list
- 1/2 cup ketchup shopping list
- 2 lbs lean ground turkey shopping list
- SAUCE: shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons all-purpose flour shopping list
- 3/4 cup heavy cream shopping list
- 1 cup milk shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/4 teaspoon white pepper shopping list
- 3 tablespoons prepared horseradish shopping list
How to make it
- MEATLOAF:
- Preheat oven to 350
- Line bottom and sides of loaf pans (8.5 by 4.5) with waxed paper
- Heat the oil over medium heat in a large skillet
- Add celery, onions, carrots and garlic to the pan and saute until ionions are translucent and carrots have softened (7 minutes or so)
- Add the basil, oregano, rosemary, pepper and salt to veggies
- Saute briefly to bring out the flavor of the herbs
- Remove veggies from heat and let cool
- In a large bowl combine the contents of the skillet with bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey
- Mix ingredients by hand until they're all incorporated, then mound mixture into prepared loaf pans
- Bake 1 hour and 10 minutes OR until internal temperature on an instant read thermometer reaches 180 degrees
- Cool slightly, then cut and serve topped with the horseradish sauce
- SAUCE:
- Place a medium sauce panover medium-high heat and add butter
- Once 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 the 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
People Who Like This Dish 6
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