Ah, the first meal in a new home. It needs to be comforting. Seasonal. Easy. This meatloaf (served with pancetta brussels sprouts and whipped sweet potatoes) was all of those things. Kept moist (again, sorry) by shredded apple, flavored by fresh sage and covered in a gravy made of apple cider and caramelized onions – it’s a keeper.
Sage-Apple Turkey Meatloaf with Onion-Cider Gravy
Just the Tip / Recipe by Cooking Light
What I used:
For the gravy:
- 1 cup apple cider
- 1 cup chicken broth
- 1 tbsp butter
- 1 tbsp water
- 1 tbsp cornstarch
- 1 large white onion, sliced
- salt, pepper
For the meatloaves:
- 1 1/3 pounds ground turkey (size of most ground turkey packages)
- 1 cup shredded peeled apple (about 1 medium)
- 1/2 cup dry whole wheat breadcrumbs
- 1 tbsp minced fresh sage
- 1/2 tsp each salt and black pepper
- cooking spray
What I did:
- Preheat the oven to 425. In a large bowl, mix together the turkey, breadcrumbs, shredded apple, sage, salt, and pepper. Spray a baking sheet with cooking spray. Divide the turkey mixture into four portions and shape into loaves. Bake for 30 minutes until the meat is 165 degrees.
- Meanwhile, prepare the gravy. In a medium saucepan, bring the chicken broth and cider to a boil Reduce by half (about 25 minutes).
- Heat the butter in a large saute pan over medium heat. Add the sliced onion, sprinkle with salt, and let caramelize until very tender and golden brown. Set aside.
- Meanwhile, mix the cornstarch and cold water in a bowl with a fork. Once the broth/cider has been reduced, add in the cornstarch mixture to the broth and stir for about a minute. Then add the caramelized onions, salt, and pepper to taste. Serve with meatloaves.