Recipe Ready Turkey: Turkey Meatloaf with Dijon Glaze
Turkey Meatloaf with Dijon Glaze
Chef Bob – Harmons Station Park
Serves 8
2 pounds Harmons Recipe Ready ground turkey
3 each celery ribs
1 1/2 cups yellow onion
1 each jalapeno pepper
1 can diced green chiles
1 tablespoon thyme
2 each bay leaves, whole
1/2 cup water
1 teaspoon Better Than Bouillon beef base
1 teaspoon Better Than Bouillon chicken base
black pepper — to taste
GLAZE
1/2 cup beef broth
2 tablespoons dijon mustard
1 tablespoon cornstarch
2 tablespoons white wine
Combine celery, onion, jalapeno, and diced green chiles into a food processor. Run until completely pureed. Transfer to a large saute pan. Add thyme, bay leaves, water, bouillon cubes, and black pepper. Bring to a boil over medium high heat and cook until almost all of the liquid is gone, about 5-10 minutes. Combine with the ground turkey and mix thoroughly. Form into a loaf on a sheet pan and bake for 45 minutes to 1 hour, until the internal temperature reaches 165 degrees.
Make the glaze. Bring the broth to a boil in a small saucepan. Dissolve the cornstarch in the white wine and stir into the broth. Let the mix boil 1 minute. Stir in the mustard and ladle over the cooked meatloaf. Return it to the oven and cook for 2 minutes.
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