Forget the meatloaf of your childhood, and forget the meatloaf they may have served you in the cafeteria. This turkey meatloaf is spectacular, and it’s loaded with healthful vegetables. It comes out of the oven smelling like sweet and tangy barbecue sauce, so you’d never believe how good for you it is. If you have little ones (or big ones) who aren’t fans of veggies, this is a great way to sneak in mushrooms, broccoli, carrots and onions virtually undetected. They add lots of moisture to the loaf, so you can use turkey instead of beef without losing the juiciness you crave.
Bake the loaf free-form in a large baking pan, then transfer it to a cutting board to rest before slicing, so the moisture stays locked up inside. Top it with the remaining glaze to create a loaf that is savory and sweet, but a little tart, and sure to be a mom-approved crowd-pleaser.
Check back Friday for our hands-down favorite idea for delicious meatloaf leftovers!
Turkey Meatloaf with Vegetables
1 can (14 oz.) cranberry sauce
3 Tablespoons apple juice
2 Tablespoons spicy brown mustard
1 cup broccoli florets
2 medium carrots, peeled and cut into 2-inch pieces
1 small yellow onion, quartered
4 white mushrooms, quartered
1 garlic clove
1/2 cup chicken broth
2 Tablespoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground marjoram
1/2 teaspoon black pepper
1 pound ground white turkey meat
1 slice whole grain bread, crumbled
Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray; set aside.
In food chopper
bowl, add cranberry sauce, apple juice and 2 Tablespoons mustard. Process until blended; set aside.
Using S-blade and with processor running, drop broccoli, carrots, onion, mushrooms and garlic into food chute. Process until finely chopped.
Spray a medium skillet with cooking spray; heat over medium-high heat. Add broccoli mixture and cook for 2 minutes.
Add broth, mustard, salt, thyme, marjoram and pepper. Cook about 4 minutes without stirring until broth is almost evaporated.
Combine turkey, bread crumbs and broccoli mixture in a medium bowl until well blended.
Spoon turkey mixture into prepared dish. In center of dish, form mixture into an oval loaf.
Bake 30 minutes; pour 1/2 cup cranberry mixture over meatloaf to glaze. Bake an additional 20 to 25 minutes or until meat thermometer registers 165°F.
Heat remaining cranberry mixture in a small saucepan until heated through to serve with meatloaf.
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Today, I overheard juicy office gossip. Two women were discussing how one had gone completely overboard this past weekend and it caused an argument at home. What had this woman done? She ate the entire watermelon before her husband could even grab a slice. Juicy, right? Get it? Since watermelon is in season, we wanted to delve into the juicy topic of watermelon, specifically: why you should eat it, how you can eat it and some fun facts you may not know.
According to the National Watermelon Promotion Board, “Nutritionists have long appreciated the health benefits watermelon provides. Watermelon not only boosts your ‘health esteem,’ but it has levels of vitamins A and C and a good level of vitamin B6 … Watermelon is the lycopene leader among fresh produces.”
To choose a watermelon, look for one that is firm and doesn’t have any bruising or obvious cuts. Find a watermelon that seems heavy for it’s size. A watermelon is mostly water (it’s not called WATERmelon for nothing), so the heavier it is, the juicier it is inside. The large yellow spot you sometimes see on a watermelon’s exterior is actually a good thing; it indicates where the watermelon sat on the ground to ripen in the sun. A green exterior with the pale spot indicates that a watermelon is ripe. The FDA recommends that you wash the exterior of the watermelon before cutting. You want to be sure any dirt and grit stays away from your cutting surface.
Ways to Eat Watermelon
- Remove seeds and puree watermelon in a blender. Use for ice pops or freeze in ice cube trays to flavor your favorite beverage.
- Cut into large rectangles and grill a watermelon “steak.”
- Cut slices of the watermelon and use cookie cutters to make cut out shapes for a fun snack.
- Pickled watermelon rinds are very popular in Southern states.
- Aguas Frescas with watermelon is popular in Mexico – just mix strained watermelon puree with water, honey and lime slices.
- Traditional watermelon wedges are great for kids to eat with their hands.
- Add cubed watermelon to your favorite pico de gallo for a refreshing summer salsa.
- Mix watermelon with feta, cucumber, olives and mint for a light salad.
Fun Watermelon Facts from the National Watermelon Promotion Board
- The watermelon is cousin to squash, pumpkins and cucumbers.
- Early explorers used watermelons as canteens.
- Watermelon is 92% water.
- The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
- The U.S. ranks fourth in worldwide production of watermelon.
Find watermelon recipes from the Hamilton Beach Test Kitchen.
Lead photo used with permission from watermelon.org.