Blue Cheese-Turkey Meatloaf
This meatloaf is a savory blend of ground turkey and blue cheese, offset with a hint of sweetness from an added handful of raisins and a drizzle of honey. Serve with macaroni tossed with garlic and parsley, Crumb-Topped Roasted Cauliflower and a salad.
- 1 lb ground turkey (not breast meat)
- 2 tablespoons oil
- 1/2 cup chopped onion or shallot
- 1/2 cup chopped parsley
- 1/2 cup chopped celery
- 1/2 cup white wine
- 1/2 cup panko crumbs
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg slightly beaten
- 1 tablespoon mayonnaise
- 1/2 cup raisins, plumped and chopped (see notes)
- 1/4 -1/2 cup crumbled bleu cheese
- 2 tablespoons honey
Preheat the oven to 375°F. Line a shallow baking pan with foil and spray with nonstick spray.
Heat the oil in a small skillet over medium heat. Add the shallot, parsley and celery and cook until softened and just beginning to brown - 4 to 5 minutes. Add the white wine and simmer briskly until the liquid evaporates, 4 minutes longer. Set aside to cool.
Combine the panko crumbs with the milk and add to the ground turkey along with the cooled shallot-celery mixture. Add the salt, pepper, egg, mayonnaise, raisins and bleu cheese and combine well. Form into a loaf shape and place in the prepared baking pan.
Drizzle the honey over the top of the meatloaf and bake for 40 to 55 minutes to an internal temperature of 165°F. Check after 20 minutes and if the meatloaf is getting too brown, cover loosely with foil.
Let the meatloaf rest for 10 minutes before slicing.
Makes 6 to 8 servings
To plump the raisins, soak them in 1/4 cup of warm liquid for 10 minutes. You can use rum, bourbon, apple juice, chicken broth or even water. Drain well and chop before adding to the meatloaf.