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Cranberry Turkey Meatloaf

by Celine And Company Catering, Chef: Celine Lurey

2 large leeks, white and green parts only, halved, rinsed and diced
4 large celery stalks, diced
1 T canola oil
1/2 Cup dried cranberries
2 tsp dried sage or poultry seasoning
1/2 tsp salt
1/4 tsp freshly ground pepper
1 large egg, beaten
3/4 Cup bulgur, combined with 1 1/2 Cups boiling water and set for 30 minutes
1 pound lean ground turkey (93% lean)
1/2 Cup canned cranberry sauce

  1. Preheat oven to 375 degrees. Coat a loaf pan with cooking spray.
  2. Heat oil in a large nonstick skillet over medium high heat - add the vegetables and cook, stirring occasionally, until tender and moist - transfer to a large bowl and allow to cool 10 minutes.
  3. Add dried cranberries, sage, salt and pepper to the vegetables, stirring to combine. Stir in the egg, bulgur and ground turkey - gently knead with clean hands, being careful not to over mix.
  4. Pat the mixture into loaf and coat with cranberry sauce.
  5. Bake  for 40 -45 minutes. Let stand 10 minutes before slicing. Enjoy!

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