Turkey meatloaf with butternut squash, wild rice and apple glaze
This meatloaf is an ANNA original! The flavours of fall and Thanksgiving are all featured in this fantastic updated version of a family dinner classic.
1/2 cup wild rice, soaked in 2 cups of water overnight, drained, rinsed
2 yellow onions, chopped
1/2 butternut squash, chopped
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon ground sage
1/2 teaspoon dried thyme
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 pounds ground turkey
1 cup white breadcrumbs
1/2 cup ketchup
1/2 cup unsweetened applesauce
1 cup dried cranberries
1 1/2 cups chicken stock
1 1/2 cups unsweetened applesauce
5 tablespoons brown sugar
Coarse salt and freshly ground pepper, to taste
For glaze, in small pot over medium-high heat, combine all ingredients. Cook until reduced in volume by half; set aside.
In large sauté pan over medium-low heat, cook onion and butternut squash in olive oil for 8-10 minutes or until onions are translucent. Add sage, thyme, salt and pepper; set aside to cool.
Preheat oven to 350°F. In large bowl, combine turkey with wild rice, cooled squash and onions, breadcrumbs, eggs, ketchup, applesauce and cranberries. Mix well. Place in large loaf pan and cover with 1/2 cup glaze. Place loaf pan on baking sheet and bake for 1 1/2 hours, topping with another 1/2 cup glaze halfway through cooking time and rotating pan for even browning. Cook to internal temperature of 165°F. Remove from oven and let rest 15 minutes. Serve with leftover glaze.