Ingredients for Turkey Meatloaf With Creamy Horseradish Sauce
- 1 tablespoon canola oil
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 1 cup carrots, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 1 1/2 cups breadcrumbs
- 2 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup sun-dried tomatoes (oil-packed, drained & chopped)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ketchup
- 2 pounds ground turkey
- Creamed Horseradish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon white pepper
- 1/2 cup prepared horseradish
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How to Make Turkey Meatloaf With Creamy Horseradish Sauce
- Preheat oven to 350°F (175°C).
- Line two 8 1/2 x 4 1/2 inch loaf pans with waxed paper, ensuring the paper extends over the edges for easy removal.
- In a large skillet, heat 1 tablespoon of canola oil over medium-high heat.
- Add 2 stalks celery (finely chopped), 1 medium onion (finely chopped), 1 cup carrots (finely chopped), and 2 cloves garlic (minced). Sauté until onions are translucent and carrots are softened, about 7 minutes.
- Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon black pepper, and 1 teaspoon salt.
- Sauté briefly to blend the herbs' flavors. Remove from heat and let cool completely.
- In a large bowl, combine the cooled vegetable mixture with 1 1/2 cups breadcrumbs, 2 large eggs, 1/2 cup heavy cream, 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped), 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1/2 cup ketchup, and 2 pounds ground turkey.
- Gently mix by hand until all ingredients are well combined. Divide the mixture evenly between the prepared loaf pans.
- Bake for 1 hour and 10 minutes, or until an instant-read thermometer inserted into the center registers 180°F (82°C).
- Let the meatloaves cool slightly before carefully lifting them out of the pans using the waxed paper. Slice and serve topped with the creamy horseradish sauce.
- To make the sauce: In a medium saucepan, melt 2 tablespoons of butter over medium-high heat.
- Whisk in 2 tablespoons of all-purpose flour until smooth.
- Remove from heat and slowly whisk in 1 cup heavy cream and 1/2 cup milk to prevent lumps.
- Return the pan to medium-high heat, stirring constantly, until the sauce thickens and becomes bubbly (about 3-5 minutes).
- Remove from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/2 cup prepared horseradish.
- Serve warm over the meatloaf.
Nutrition Information (Approximate per serving)
Sodium
206 g
Sugar
114g
Fat
302g
Carbs
38g
