So I must admit that I have been slacking on doing this post for the last week. I won’t make excuses but now it is time to for me to “quick slackin’ and make it happen” like my fabulous planner says! I received my new planner the other day, and I am so excited to have one again and this one is way too adorable. I’m a super freak when it comes to organization so of course I got the whole shebang and went out and bought a new 12 pack of felt tip pens too. But it has refocused and motivated me, and now I am ready to take this by storm! I hope you enjoy this recipe, and stay tuned this week for a DIY fresh orange sugar scrub I have been working on!
Recently I have been craving meatloaf pretty hardcore, but I didn’t want the traditional beef meatloaf smothered in ketchup. I have a tasty beef meatloaf recipe that is filled with veggies served with a homemade tomato cream sauce, but that just wasn’t cutting it either. I wanted something delicious and healthy, but comforting as well. While I was scrolling through Pinterest (as I do wayyyy to often) I saw several turkey recipes and naturally, of course, I started to ponder the idea of a Thanksgiving style meatloaf.
I love everything about Thanksgiving, from getting to spend time with my family to getting to spend hours in the kitchen. Even thinking about it now I can smell my momma’s sweet potato casserole and homemade fried dressing. So I was really excited to try out this recipe and bring back some of those Thanksgiving memories of days past with this simple meal. I must admit that I truly surprised myself on this one because it is just so good. I am excited to share it with you, in hopes that it will help you relive some of those special holiday memories while enjoying a delicious weekday dinner. Enjoy!
Thanksgivin’ Turkey Meatloaf
– 1 pound ground turkey
– 1/2 onion, diced
– 2 medium carrots, grated
– 1 teaspoon each salt, pepper & dried rosemary
– 1 egg
– breadcrumbs, if needed*
Put all ingredients in a large mixing bowl and combine. Shape into a loaf and place into the crockpot. Cook on low heat for 4-6 until cooked through. Add a thin layer of chicken or turkey stock on the bottom of the crockpot for extra moisture.
Top with Cranberry Ginger Glaze (recipe below) and serve with Rosemary Roasted Sweet Potatoes. These sweet potatoes are super easy! Preheat your oven to 325 degrees. Cube your sweet potatoes, then toss them in EVOO with about a teaspoon each of salt and rosemary. Roast for 15-20 minutes and enjoy!
Cranberry Ginger Glaze
– 1 bag of frozen cranberries, thawed completely
– juice & zest of 1 orange
– 1/4 c. raw unfiltered honey
– 1/2 teaspoon ground ginger
Combine all ingredients in a sauce pan. Cook on medium high heat just until most of your cranberries have popped. Reduce heat to medium low, and cook for 7-10 minutes until you reach your desired consistency**
*After mixing all of the ingredients, excluding the breadcrumbs, the mixture still felt a too wet. I decided to just grab a piece of sourdough bread I had in the cabinet and crumble off some of the bread until the loaf felt the right consistency.
** I prefer a thicker glaze, so I allowed my glaze to simmer for the full 10 minutes.