Brick-Shaped Turkey Meatloaf with Cranberry Charoset
Servings
4 Servings
Ingredients
- 1 onion finely chopped
- 2 –3 cloves garlic crushed
- 1 Tbsp. olive oil
- 1 carrot finely chopped
- 1 cup 240 g mushrooms, finely chopped
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. fresh parsley chopped
- 2.2 lb 1 kg ground turkey
- 1 cup 200 g breadcrumbs
- 3 Tbsp. ketchup
- 2 eggs
- 1 15 oz. 425 g can whole berry cranberry sauce
- 2 cups 480 g coarsely chopped apples
- 1/2 cup 120 g chopped walnuts
- 1/2 cup 120 mL orange juice
- 1/4 cup 60 mL sweet red wine
- 1 tsp. cinnamon
- Sugar to taste
Instructions
- Preheat oven to 350ºF (180°C).
- Sauté onion and garlic in oil until onion is soft, 3–5 minutes. Add carrot and cook 5 more minutes. Add mushrooms, salt, and pepper, and cook 5 more minutes. Stir in parsley and set aside.
- Stir together ground turkey, breadcrumbs, ketchup, and eggs; then add vegetable mixture.
- Form into a brick either by using a loaf pan or by molding the brick with your hands in a greased baking dish. Spread with additional ketchup and bake for 45 minutes.
- Cranberry Sauce (Charoset)
- Combine all ingredients in a bowl and refrigerate.
- TO SERVE: Cut one slice of meatloaf, then cut it in half. Spread the charoset as the mortar between the two halves, then sandwich them together again (as pictured). Serve extra sauce on the side.
- Source: Eating The Bible Cookbook