TURKEY MEATLOAF WITH CREAMY HORSERADISH SAUCE
This recipe is from the Flying Biscuit Cafe in Atlanta and it is the most ordered item on their menu. Don't be intimidated by the number of ingredients, it is real easy to make and I promise you that the aroma while this is cooking is unbelievable. It makes 2 meatloaves so you can eat one now and freeze the other one for later and also you can freeze any leftover horseradish sauce. I must warn you - people will eat more than one helping and they will fight over the leftovers! I alway serve this with mashed potatoes and a nice green vegetable and a salad. Rolls are nice to have with it also to sop up the sauce.
Provided by Babs in Toyland
Categories Poultry
Time 1h50m
Yield 2 meatloaves
Number Of Ingredients 26
Steps:
- To make meatloaf:Preheat oven to 350 degrees.
- Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
- In a large skillet, heat the canola oil over medium high heat.
- Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
- Add the basil, oregano, rosemary, pepper and salt to the vegetables.
- Saute briefly to bring out the flavor of the herbs.
- Remove from heat and let cool.
- In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
- Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
- Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
- Cool slightly, then cut and serve topped with the horseradish sauce.
- To make the sauce: Place a medium saucepan over medium-high heat and add butter.
- Once the butter has melted, whisk in the flour.
- Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
- Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
- Turn off the heat and stir in salt and white pepper and horseradish.
- Serve warm.
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Ashlyn Rose
[email protected]I made this meatloaf for my Thanksgiving dinner and it was a huge hit. Everyone loved it!
Fakhra Gull
[email protected]This meatloaf was a little bland for my taste.
Bagumpe Jeff Myco Ssejjemba
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover turkey.
lata joshi
[email protected]This meatloaf was easy to make and it tasted great. I will definitely be making it again.
Victoria Paul
[email protected]I made this meatloaf for my family and they all loved it. It's a great recipe for a weeknight meal.
phindile mahlangu
[email protected]I followed the recipe exactly and my meatloaf turned out great! It was moist and flavorful, and the sauce was delicious.
Mehar Mirza
[email protected]This meatloaf was a little dry for my taste.
Goutam Sen
[email protected]I'm not a big fan of turkey, but this meatloaf was surprisingly good. I'll definitely be making it again.
Maria Adekoya
[email protected]This is the best turkey meatloaf recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Johnny Bitsoi
[email protected]I made this meatloaf for a potluck and it was a huge success. Everyone loved it!
Shamir mughal Shamir mughal
[email protected]This turkey meatloaf was a hit with my family! It was moist and flavorful, and the creamy horseradish sauce was the perfect complement.