Friday, November 8, 2013

Thanksgiving Meatloaf with Gravy

I am so excited that Thanksgiving is on it's way  I love Thanksgiving because it's all about the food!  Okay, so I also love celebrating with my family and giving thanks for all my many blessings too.  But we all know, it's about sitting down and chowing down on some traditional Thanksgiving dishes that makes us all want to wear a pair of pants with a little extra "room".  : )   So why wait to get a taste of that wonderful food?  I decided to celebrate early with this Thanksgiving Meatloaf.   It's full of the traditional flavors of turkey, stuffing, cranberry sauce and gravy.  I am a stuffing, cranberry sauce and gravy girl so I loved putting these flavors together in this turkey meatloaf .   Let me tell you, every bite felt like Thanksgiving dinner.

2lbs of ground Turkey or ground Chicken
2 box of Chicken flavored Stove Top Stuffing
1 can of jellied cranberry sauce
1Tbs Poultry Seasoning
1 Tbs of brown mustard or Dijon mustard
2 cloves of garlic finely minced or grated
2 eggs
Salt and Pepper to taste
1/2 tsp of red chili flakes (optional)
2 cups hot water


 In a heatproof bowl, add your two boxes of stuffing, poultry seasoning, mustard, garlic and chili flakes.

Pour the two cups of hot water over the stuffing and mix well to soften.    

Then mix together the 2 lbs of ground chicken or turkey, salt and pepper and 2 eggs.  Mix both the stuffing and the meat mixture together.

Take more than half of the meatloaf mixture and start to make your meatloaf.  Lay slices of the cranberry sauce in the middle and top with the remaining meatloaf mixture.

Take time to make sure all the cranberry sauce is surrounded by the meatloaf mixture. Bake in a 400 degree oven for 50-55 minutes or until fully cooked. Slice and serve with gravy.  I have included my homemade stove top gravy below. Enjoy.

 Directions for my Stove top Gravy:
In a large skillet, melt 2 Tbs of butter/margarine and 1 Tbs of canola oil together. 

 Then slice an onion and allow to cook gently at medium heat until they fully soften.  Add salt and pepper.  I cooked it for about 10 minutes to get the onions softened but not brown.
 Next add 1/4 cup of all purpose flour. 
 Cook the flour with the other ingredients for about 2 minutes until the raw flour flavor is gone.
 Add 2 cups of chicken broth (or water and chicken bullion equivalent) to the pan and bring to a simmer.
Add 1/2 Tbs of Worcestershire sauce and 1 cup of half and half or whole milk to the pan.  Stir well and allow to thicken.  If you need add more salt and seasoning.

Enjoy with mash potatoes and any of  your favorite vegetables. 

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