Lighter Turkey, Apple, and Sage Meat Loaf
Put a lighter spin on meatloaf with ground turkey that borrows delicious flavors of fall from apple, sage, ginger, and maple syrup.
- Servings: 10
Source: Martha Stewart Living, January 2006
- 4 ounces fresh sourdough bread, trimmed of crust and cut into slices
- 1 piece peeled fresh ginger (1 1/2 inches), coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2 small onions, coarsely chopped (about 1 1/2 cups)
- 2 green apples (1 cored, peeled, and coarsely chopped; 1 whole)
- 2 large eggs, beaten
- 3 pounds ground turkey
- 4 teaspoons coarsely chopped fresh sage, plus leaves for garnish
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons pure maple syrup
Preheat oven to 375 degrees. Process bread in a food processor until coarse crumbs form. (You should have about 2 cups.) Transfer to a large bowl. Put ginger and garlic in the food processor; process until chopped. Add onion and chopped apple; puree. Transfer to the bowl with breadcrumbs. Add eggs, turkey, sage, salt, and pepper. Mix thoroughly with your hands.
Transfer to a 12 3/4-by-4 1/2-by-3 1/4-inch terrine mold. Peel and core remaining apple. Cut into 1/8-inch-thick rings. Arrange apples on top of loaf. Bake until bubbling around corners, about 30 minutes. Cover, and bake until apples are soft and translucent, about 15 minutes. Uncover; brush with maple syrup. Bake until loaf is no longer pink in center, about 10 minutes. Let stand 15 minutes before serving.