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  • Turkey Meatloaf With Cranberry Tamarind Glaze

    Saturday, November 15, 2014

    turkey meatloaf, meatloaf, healthy meatloaf, gluten free meatloaf
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    There’s part of me that doesn’t want to love meatloaf. I mean, it’s so….pedestrian. Dare I say….bourgeois. But then I remember, this ain’t no fancy blog, replete in its self-importance and ridiculously beautiful photography that”ll put the latest professional pics of your family to shame.

    So there it is…I like a good meatloaf. Then again, I suppose that any former fat (yes, I said it…) girl worth her (former) weight in gold would have a soft spot (well, let’s face it lots of soft spots, if you know what I mean) for something so classically bad from a nutrition standpoint.

    And why does it have to be called meatloaf? I once had a gynecologist who’s name was Dr. Ripper. I kid you not. I went to her  only once. Not because she wasn’t good. It was because I just couldn’t mentally get past the name.

    Dr. Ripper

    See what I mean. A name can make or break a career people.

    Back to meatloaf. It’s such a terrible name. Maybe that’s why you NEVER see it on the menus of legit restaurants. Never. Think about it….

    There’s just nothing appetizing about it conceptually. And it doesn’t photograph well. Trust me, even those super fancy food bloggers using super fancy cameras couldn’t take a good shot. Actually, fancy food bloggers don’t make meatloaf. Well, they don’t admit it publicly anyway.

    turkey, turkey meatloaf, healthy meatloaf, gluten free, gluten free meatloaf

    Wow…way to get you excited about making meatloaf, right? Stay with me….

    Despite its lack of a bankable name and all around sexiness, meatloaf is a delicious soul-satisfying dish that is so easy to make. It even lends itself to being made healthier. For this one, I used a combination of light and dark meat ground turkey, which keeps it really moist. You could certainly use all white meat, but you would get a drier result. I added gluten free bread, soaked in a bit of milk, again to up the juiciness, and to add some body. One egg, a bit of onion and garlic and generous seasoning of salt and pepper and it’s ready to pop into the oven

    Now, I don’t know about your childhood meatloaf experience, but mine was never without a thick layer of ketchup baked into the top.  I decided to fancy things up a bit for this one with a cranberry-tamarind glaze, because, you know, food blogger. The tamarind adds a sour element to offset the sweetness of the cranberry while a bit of Dijon and ginger add a little zingy finish. Pretty yummy…and oh-so-food-bloggy. I realize that most home cooks don’t have tamarind hanging around the pantry, so in a pinch, just up the vinegar to 2 TBSP.

    Turkey Meatloaf 7 kindred-kitchen_edited

    More proof that most of the best things in life, and in cooking, are simple!

    Turkey Meatloaf With Cranberry Tamarind Glaze

    servings: about 4 | time: about 60 minutes

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    ingredients:

    For the Meatloaf:

    2 slices gluten free white bread

    1/4 cup milk

    1/4 pound dark meat ground turkey

    1/4 pound white meat ground turkey (feel free to use all white meat for a leaner meatloaf)

    1/4 large white onion, grated

    1 large clove garlic, grated

    1 1/2 tsp. salt

    3/4 tsp, black pepper

    1 tsp. dried thyme

    1 large egg

     

    For the Cranberry Tamarind Glaze:

    1/2 cup whole cranberry sauce

    1 TBSP. Dijon mustard

    1 TBSP. red wine vinegar

    2 tsp. tamarind paste

    large pinch white pepper

    large pinch salt

    1/2 tsp. ground ginger

    directions:

    Preheat oven to 375 degrees

    For the Meatloaf:

    1. Place the bread and milk in a large bowl and allow to sit until all of the liquid has been absorbed

    2. Add all of the other meatloaf ingredients to the bread and blend well (I use my hands)

    3. Line a baking sheet with aluminum foil. Spray with nonstick spray. Turn the meatloaf out onto the plan and form into a loaf roughly 8″ long by 3″ high, bringing the aluminum foil around the edges to hold the form together

    4. Bake for 20 minutes. Remove from oven, spread glaze over the top of the meatloaf and return to oven

    5. Bake for an additional 20 minutes

    6. Remove from oven and allow to rest for 5-10 minutes before slicing

     

    For the Cranberry Tamarind Glaze:

    1. Place all of the ingredients in a blender and blend on low for 30 seconds until well combined. Taste for seasoning and add more salt and pepper as needed. Spread over meatloaf for the last 20 minutes of cooking

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