When planning this series, I knew back to school dinner #2 would be turkey meatloaf. I wanted something different, though, than the typical red sauce version and created this delicious turkey meatloaf with honey mustard glaze.
When I sat down to write the recipe, my thoughts turned to Thanksgiving. The bread stuffing my Mom made at Thanksgiving started with sautéing onions, celery and apples. It’s an intoxicating aroma and an especially evocative one for me. That’s how the apples came to be in the meatloaf. Sage is also an herb I associate with Thanksgiving and it seemed logical to add it to the recipe.
The food processor accomplishes two timesaving steps mincing and sautéing, ecause the pieces are so small they go directly into the meatloaf mix without sautéing them first. The finely diced vegetables soften and flavor the meat perfectly while baking.
Meatloaf can be made ahead of time and left in the refrigerator overnight. Even better, make up two or three in one batch, wrap tightly and freeze. The meatloaf goes directly to the preheated oven from the freezer. Plan an extra 30 minutes cooking time, depending on the size of the loaf.
The honey mustard glaze complements both the turkey and the apples. With a little experimentation, I like a 2:1 ratio of mustard to honey. A little kick and not too sweet, use a mild-flavored honey such as clover.
The glaze goes on the meatloaf about ten minutes before it’s done. Aim for an internal temperature of around 155 degrees F.
Let the meatloaf rest 15 minutes before slicing; it needs time to set for even slicing.
In keeping with the Thanksgiving idea, pop some sweet potatoes in the oven to bake along side the meatloaf and finish off the meal with some steamed green beans or Brussels sprouts, either of which can be drizzled with any leftover honey mustard glaze.
If you have any leftovers, meatloaf makes a great sandwich!
- ½ cup chunked onion (1 small onion)
- ½ cup chunked celery, (1 celery stalk)
- ½ cup Golden Delicious apple, peeled, cored, and cut into chunks (1/2 an apple)
- 2 tablespoons freshly chopped sage or 1 tablespoon dried sage
- 1 tablespoon roughly chopped cloves garlic (4 large cloves garlic)
- 1 large egg
- 1 cup dried breadcrumbs
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 pounds ground turkey
- ¼ cup Dijon-style mustard
- 2 tablespoons mild honey, such as clover
- Preheat the oven to 400 degrees F and line and lightly grease a rimmed baking sheet with foil.
- Place the onion, celery, apple, sage and garlic in the base of a food processor and pulse to a fine chop. Stop and scrape the sides once or twice to get relatively even pieces.
- Crack the egg into a large mixing bowl and beat until frothy.
- Stir in the chopped vegetables, breadcrumbs, salt and pepper.
- Add the turkey and knead to incorporate all the ingredients.
- Turn out on the lined baking sheet and form into a loaf.
- Bake in the preheated oven for 15 minutes, lower the heat to 350 degrees F and continue cooking for 50 minutes.
- Whisk together the mustard and honey.
- Remove the meatloaf and generously baste with one-half of the glaze and cook for another ten minutes. Check the turkey for a minimum internal temperature of 165 degrees F.
- Let the meatloaf sit at least 20 minutes before slicing. Drizzle with leftover glaze or serve on the side.