Tag: Sage

Turkey Meatloaf with Honey Mustard Glaze

Back to School Dinner #2

My thoughts turned to Thanksgiving when I was developing this recipe. The bread stuffing my Mom made at Thanksgiving starts 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.

Back to School Dinner #2

Aromatics, eggs and breadcrumbs – the basis of all great meatloaf recipes

Shred the aromatics, onion, celery, apples and garlic, on a grater or in a food processor and combine into the meatloaf mix. No sautéeing necessary.

Back to School Dinner #2

Finely chopped vegetables save time and add lots of flavor.

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. Unwrap and the meatloaf goes directly to the preheated oven from the freezer. Plan an extra 10-15 minutes cooking time, depending on the size of the loaf.

Back to School Dinner #2

Free form the loaf and bake on a lined baking sheet for crispy edges.

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.

Back to School Dinner #2

The glaze goes on the meatloaf about ten minutes before it’s done. Aim for an internal temperature of around 155 degrees F.

Back to School Dinner #2

Drizzle the honey mustard glaze on top of the meatloaf and


Back to School Dinner #2

brush the glaze over the top and sides.

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!


Turkey Meatloaf with Honey Mustard Glaze

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 10-15 minutes cooking time depending on the size of the loaf.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 35 mins
  • Yield: 8 portions 1x
  • Category: Turkey
  • Method: Baking


  • 1/2 cup chunked onion (1 small onion)
  • 1/2 cup chunked celery, (1 celery stalk)
  • 1/2 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
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 pounds ground turkey
  • Glaze
  • 1/4 cup Dijon-style mustard
  • 2 tablespoons mild honey, such as clover


  1. Preheat the oven to 400 degrees F and line and lightly grease a rimmed baking sheet with foil.
  2. 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.
  3. Crack the egg into a large mixing bowl and beat until frothy.
  4. Stir in the chopped vegetables, breadcrumbs, salt and pepper.
  5. Add the turkey and knead to incorporate all the ingredients.
  6. Turn out on the lined baking sheet and form into a loaf.
  7. Bake in the preheated oven for 15 minutes, lower the heat to 300 degrees F and continue cooking for 25 minutes.
  8. Whisk together the mustard and honey.
  9. 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.
  10. Let the meatloaf sit at least 10 minutes before slicing. Drizzle with leftover glaze or serve on the side.


Leftovers make great sandwiches.


Sautéed Cod in Sage-Infused Oil

Alaskan cod (aka Pacific cod) is in season! It’s a mild white fish with a flaky texture. The fish can be prepared in many ways: fried, baked, pan roasted or sautéed. This recipe, which I’ll call Sautéed Cod in Sage-Infused Oil is from  Julia Della Croce.

In 2013, we were at the Roger Smith Food Conference in NYC. Heritage Radio Network had a booth set up and asked to interview us (I spoke about biscotti). I sat in the outer area listening to Julia talk about Italian food and the importance of preserving traditional recipes and as she summed up, she gave a delightfully simple recipe for a fish dish. My mouth watered and I was hooked (no pun intended 🙂 )!

I had to wait until my husband went out-of-town, though. He’s not a big fish fan and really hates the fish smell in the house. This week I had that opportunity and found wild Alaskan cod. Not a Mediterranean fish, but in the US a very special catch for about six weeks this time of year. I made her recipe with the cod and served it over oven-roasted asparagus.


Here’s Julia’s recipe: heat some olive oil in a sauté pan over medium heat, add a few sage leaves and continue to cook to perfume the oil. Pat the fish dry and sprinkle both sides with kosher salt and freshly ground pepper. Remove the sage leaves, raise the heat a bit, lay the seasoned fish in the perfumed oil and cook 4 minutes on one side and 3 minutes on the other. The timing was perfect. The fish had a slightly herbaceous flavor, a crusty outside, was throughly cooked and very moist.

Thanks for a delicious dinner Julia!