Recipe ANNA Magazine, Photography Jerry Grajewski
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.
Ingredients
1⁄2 cup wild rice, soaked in 2 cups of water overnight, drained and 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
2 eggs
1⁄2 cup ketchup
1⁄2 cup unsweetened applesauce
1 cup dried cranberries
Apple glaze
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 hour and 15 minutes to
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. Serves 8.
