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.
Blue Cheese-Turkey Meatloaf
- 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.