Turkey Meatloaf and Gravy

Ground turkey and chicken sausage are mixed with chopped vegetables and baked in a loaf. After baking, it is accompanied by a glorious cream gravy. Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 491 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 3 eggs
• 1 teaspoon salt
• 1 tablespoon butter
• ½ cup half-and-half cream
• 1 teaspoon ground black pepper
• 1 cup chicken stock
• ¾ cup fresh bread crumbs
• 2 tablespoons minced garlic
• 1 sprig fresh thyme
• salt and freshly ground black pepper to taste
• ½ teaspoon ground cumin
• 2 teaspoons minced garlic
• ½ cup minced carrots
• ½ cup minced celery
• 1 cup beef stock
• ½ teaspoon cayenne pepper
• ½ cup ketchup
• ¾ cup minced green onions
• ¼ cup minced red bell pepper
• 1 bay leaves
• 1 ½ pounds ground turkey
• freshly ground black pepper to taste
• 2 tablespoons butter, divided
• ¼ cup minced green bell pepper
• 4 shallots, minced
• ⅔ cup minced white onion
• ½ pound chicken sausage
• ½ cup minced yellow bell pepper
• 2 roma tomatoes - peeled, seeded and chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

Step 2

Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.

Step 3

In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.

Step 4

Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.

Step 5

To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.