Turkey Meatloaf with Cranberry Glaze, Mixed Beans Almondine, - BigOven 123704
Turkey Meatloaf with Cranberry Glaze, Mixed Beans Almondine,

Turkey Meatloaf with Cranberry Glaze, Mixed Beans Almondine,

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Turkey Meatloaf with Cranberry Glaze, Mixed Beans Almondine,"

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"This makes an attractive and tasty dinner, whilst being quite simple to prepare. We cooked the meatloaf in a bundt pan, so it turned out as a ring, and was easy to slice into nice portions. The glaze worked well, and we handed more cranberry sauce separately. It's worth letting the loaf rest for a few minutes before turning it out so that it absorbs the juices, otherwise it can be a bit dry.

We've tried the beans both with walnut oil and with butter. We preferred butter, but it's a matter of personal taste."

- Melbourne12

Ingredients

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1/2 c Mashed cranberry sauce
1 1/2 ts Salt
salt and pepper; to taste
1 tb rosemary; Chopped
1/4 c Brown sugar
1/8 ts Pepper
1/4 c red onions; Diced
1 c Heavy cream
1 c slivered almonds; Toasted
1 tb Salt
1/2 lb Green beans
2 lg Idaho potatoes; peeled and 1/8-inch thick
1 tb Roast garlic puree
TURKEY MEATLOAF WITH GLAZE
3/4 c Bread crumbs
POTATO GRATIN
1/4 ts White pepper
1/2 c Chicken broth; (just enough moisten)
1/2 lb Yellow wax beans
1/4 c Walnut oil
2 lg Sweet potatoes; peeled and 1/8-inch thick
3 Eggs; lightly beaten
1 pn Nutmeg
MIXED BEANS ALMONDINE
2 lb Ground turkey
1 c milk
3/4 c milk

Original recipe makes 1

Servings  

Preparation

Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside. MIXED BEANS ALMONDINE: Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out. POTATO GRATIN: Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in buttered 2 inch deep baking pan. Bring the rest of the ingredients to a boil and pour over the potatoes while hot, until potatoes are almost covered. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices, and plate with a nice square of the potato gratin, and the beans along side. Serve everything warm. Per serving: 5052 Calories (kcal); 325g Total Fat; (57% calories from fat); 253g Protein; 295g Carbohydrate; 1663mg Cholesterol; 12095mg Sodium Food Exchanges: 13 Grain(Starch); 27 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 47 Fat; 2 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0024 Converted by MM_Buster v2.0n.

Calories Per Serving: 8502 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This makes an attractive and tasty dinner, whilst being quite simple to prepare. We cooked the meatloaf in a bundt pan, so it turned out as a ring, and was easy to slice into nice portions. The glaze worked well, and we handed more cranberry sauce separately. It's worth letting the loaf rest for a few minutes before turning it out so that it absorbs the juices, otherwise it can be a bit dry. We've tried the beans both with walnut oil and with butter. We preferred butter, but it's a matter of personal taste.
Melbourne12 4 years ago
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