Recipe Ready Turkey: Turkey Meatloaf with Dijon Glaze

April 19, 2012

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

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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