Cranberry turkey meatloaf
No matter if you are planning an elaborate menu or simply going in advance for tomorrow's Cranberry turkey meatloaf. This recipe stems in many years of participating in at kitchen. I discover that adding a couple ingredients into your recipe provides depth to that which is usually bland. You might well be searching for milder food items to create along with your leftovers. Wonderful and mild Cranberry turkey meatloaf ideal for post-vacation. The elements in this recipe receive your tongue pounding, and are very waist-friendly once you will require a'bite' after a busy family vacation. Utilizing a few substances as alternate options, this soup is filled with a fall and hot flavor which makes it creamy. The perfect Cranberry turkey meatloaf to warm you up on cold winter days. Perfect for making use of leftover. Serving-size is also a significant element in your diet. You need to compare the sum of that food that you generally eat to the serving size listed on the label. Eating large servings or parts can cause excess weight gain.
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How to make Cranberry turkey meatloaf
Yield = 8Prep time: 0:25
Cook time: 1:00
Total time: 1:25
Ingredients
- 1kg turkey mince
- 1 egg, lightly beaten
- 1 small brown onion, grated
- 1 granny smith apple, grated
- 2 garlic cloves, crushed
- 1/4 cup shredded fresh sage leaves
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 3/4 cup dried breadcrumbs
- 1/2 cup cranberry jelly, melted
Method
- Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 14cm x 21cm loaf pan. Line with baking paper, leaving a 5cm overhang at both long sides.
- Step 2 Using hands, combine turkey, egg, onion, apple, garlic, sage, parsley and breadcrumbs in a bowl. Press mixture into prepared pan.
- Step 3 Brush top with 2 tablespoons cranberry jelly. Bake for 1 hour or until cooked through. Stand in pan for 5 minutes. Using paper lining, remove from pan. Transfer to a platter. Brush with remaining jelly. Serve.
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