Pilgrim Turkey Meatloaf

Ingredients:

Meatloaf

• 900 g of ground turkey (mix of white and dark meat)
• 3 tbsp (45 g) butter
• 1 tbsp olive oil, plus more for greasing
• 1 tbsp chopped thyme
• 2 – 3 small stalks of celery with leaves, finely chopped
• 1 small apple, peeled and chopped
• 1 small onion, finely chopped
• 1.5 tbsp. croutons with herbs
• 1 – 1.5 cups chicken broth
• 1/3 cup dried cranberries
• 1 cup mature white cheddar, grated
• 1 tbsp. seasonings for poultry
• 1 large egg
• Cranberry sauce for serving

Cider sauce

• 3 tbsp (45 g) butter
• 2 heaped tablespoons of flour
• 2 cups chicken or turkey broth
• 0.5 cups of foamy apple cider
• 1 tbsp Worcestershire sauce
• 1 egg yolk, optional
• Finely chopped parsley for garnish, optional

Preparation:

1. Preheat the oven to 200°C (400°F). Heat the butter and olive oil in a large skillet over medium heat. Add the thyme, celery, apples, and onion, season with salt and pepper to taste. Cook until the vegetables are tender, about 7–8 minutes. Transfer the sautéed vegetables to a bowl and let cool.
2. Grind the breadcrumbs in a food processor, transfer them to a bowl, and pour in the broth. Soften the dried cranberries by soaking them in hot water, then drain. Place the ground meat in a large bowl and season with salt and pepper to taste. Add the softened breadcrumbs, sautéed apples, cranberries, cheese, poultry seasoning, and egg. Mix everything together gently.
3. On a parchment-lined baking sheet, form the minced meat into a loaf 25 cm long and 10 cm high. Spray with oil and bake for 50-60 minutes until cooked through and golden brown.
4. Cut the finished meatloaf into slices and serve with cider sauce and cranberry sauce.
   
   Cider sauceHeat the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Then pour in the stock, cider, and Worcestershire sauce. Season with salt and pepper. Simmer until the gravy thickens. If using an egg yolk, lightly beat it in a medium bowl. Stir constantly, pour in a little of the cider sauce until the yolk is set. Then pour in the remaining sauce and stir. Pour into a gravy boat, sprinkle with parsley, and serve.
5. Note
   
   This meatloaf goes perfectly with steamed green beans or mashed sweet potatoes.
   
   To make the puree, boil the diced sweet potatoes, one per person. Then drain and add chicken broth, salt, pepper, nutmeg, and maple syrup to taste. Mash everything thoroughly until smooth.
   
   Meatloaf can be stored in the refrigerator in a sealed container. Then, reheat it in the oven at a moderate temperature or cut into slices and reheat in a saucepan with chicken broth.
   
   Cider sauce without the yolk can be made ahead of time and stored in the refrigerator. Before serving, reheat it over medium heat and add the yolk as directed.