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Meatloaf vegetable oil vegetable oil onion salt ground turkey scallions hot sauce tomato paste egg bread crumbs soy sauce Worcestershire sauce ground fenugreek cranberries fresh basil gravy vegetable oil onion apple cider chicken stock bay leaf Turkish figs ground cinnamon
Viewed: 27 - Published at: 2 months agoIngredients
- MEATLOAF
- Vegetable oil (for the pan)
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1/2 teaspoon salt
- 2 pounds ground turkey
- 2 scallions, chopped
- 2 tablespoons hot sauce
- 1 tablespoon tomato paste
- 1 egg
- 1/2 cup dry bread crumbs
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground fenugreek
- 1/2 cup dried cranberries, soaked in hot water for 10 minutes
- 1/4 cup chopped fresh basil
- GRAVY
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cups apple cider or apple juice
- 1 cup chicken stock
- 1 bay leaf
- 1/2 pound dried Turkish figs, coarsely chopped
- 1/2 teaspoon Chinese five spice powder (or ground cloves)
- 1/4 teaspoon ground cinnamon
Method
- 1. Set the oven at 400 degrees. Lightly oil a 9-by-5-by-3-inch loaf pan.
- 2. In a large skillet, heat the oil. When it is hot, cook the onion and salt over low heat, stirring often, for 8 minutes or until the onion softens. Let the mixture cool.
- 3. In a large bowl, combine the onion, turkey, scallions, hot sauce, tomato paste, egg, bread crumbs, soy sauce, Worcestershire sauce, fenugreek, cranberries, and basil. Mix well.
- 4. Press the mixture into the prepared pan. Set it on a rimmed baking sheet. Bake the meatloaf for 55 minutes or until it reaches 165 degrees on a meat
- GRAVY
- 1. In a large saucepan, heat the oil. When it is hot, add the onion and cover the pan. Cook for 8 minutes or until the onion softens.
- 2. Remove the lid. Add the cider or juice, stock, bay leaf, figs, five spice powder or cloves, and cinnamon. Bring to a boil, lower the heat, and simmer for 35 to 45 minutes or until the figs are very soft and the mixture has reduced by half.
- 3. Slice the meatloaf thickly and serve with the fig gravy.
