The Sweet Potato Chronicles make the busiest time of the year (ahem, back to school time) a breeze with this delicious and freezable meatloaf dinner.
Turkey meatloaf with apples and sage
Ingredients:
- 1 1/2 tablespoons butter
- 3 cloves garlic, minced
- 2 shallots, peeled and finely chopped
- 2 Gala apples, cored, peeled and sliced into small chunks
- 2/3 cup unseasoned breadcrumbs
- 2/3 cup milk
- 2 lbs. ground turkey meat
- 1 large egg, lightly beaten
- 1/4 cup apple butter, plus an extra tablespoon for tops of loaves
- 2 tablespoons chopped fresh sage
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
Method:
Preheat your oven to 400. Grease your mini loaf pan or a baking pan.
In a medium size skillet over moderate heat, add the butter and cook your garlic and shallots, stirring, until onion is softened, about 3 minutes.
Stir together apple chunks, breadcrumbs and milk in a large bowl and allow to soak for about 5 minutes. Add your turkey meat and mix to combine. Stir in your egg as well as the garlic and shallots–Be sure to scrape as much of the butter from the pan into the bowl too. Mix in your apple butter, sage and salt and pepper until all your ingredients are mixed evenly throughout the meat. Spoon the meat mixture into your loaf tins, using all your meat. If you’re not using a loaf pan, place your meat onto your pan and shape it into an oval.
Bake in the oven on the middle rack for about 50 minutes or until the internal temperature of a loaf reaches 160 degrees. In the last minute of your cooking time, brush the tops with some apple butter. Remove the loaves from the oven and allow to rest for 5 minutes then serve.
Courtesy Ceri Marsh and Laura Keogh