I know that I have already posted a meatloaf recipe this week. I hadn't really intended on posting another one so soon but this is just so good that I have to share it. In fact it was posting about the lovely meatloaf with red quinoa that inspired me to try it out again. I was really keen to use some more of the lovely red quinoa and another meatloaf seemed like a good choice.
This time however, I wanted to try out making a meatloaf with turkey mince. This was mainly because I had some in the freezer that needed to be used up. I decided that the logical topping for a turkey meatloaf is cranberry sauce. Although I pepped it up a bit using frozen cranberries, wholegrain mustard and balsamic vinegar. It was wonderfully tangy and was the perfect accompaniment for turkey. I decided to knock it up a notch further by putting some wonderfully rich and creamy camembert cheese in the middle of the meatloaf. There is a local cafe that does a turkey, cranberry and camembert grilled sandwich that I know is fabulous so I just knew that the camembert would pair perfectly with a turkey meatloaf. The whole combination was just fabulous and I will definitely be making this one again. I didn't write this recipe down as I was going, nor did I measure anything so I am hoping that my estimates are right.
Camembert-stuffed Turkey Meatloaf with Cranberry, Mustard & Balsamic Glaze
- 500 g turkey mince
- 1/3 c quinoa (soaked for 30 minutes in water) (I used red quinoa)
- 1 onion, very finely diced
- 2 cloves garlic, crushed
- 1 - 2 tbsp dried mixed herb (I just put some in, then added a little bit more)
- 1 tsp (or so) dried ground sage
- handful craisins
- 1/4 can diced tomatoes (I get Annalisa which is quite thick, diced fresh tomato would probably be better)
- couple of dashes of Worcestershire sauce
- 200 g camembert cheese (there are leftovers for snacking. )
- Mix all ingredients together very well. It will get a bit sticky.
- Spread half the mixture in a loaf tin. Top with thickly sliced pieces of camembert and then top with the remaining meat mixture.
- Bake at 170 C for 40 minutes. Top with glaze and then bake for a further 10 minutes.
Cranberry, Mustard & Balsamic Glaze
- Handful frozen cranberries (maybe about 100 g)
- 1/4 c redcurrant jelly (cranberry jelly would work best but I didn't have any)
- 1 - 2 tbsp wholegrain mustard (I used Maille) or to taste
- 1 tbsp balsamic vinegar (I have an aged one at the moment that is rather thick & syrupy)
- Put cranberries in saucepan over a medium heat, I did this while they were still frozen, stir then occasionally until they are squashable.
- Add redcurrant jelly and stir until melted. Then stir in mustard and balsamic.
- Cook over a medium heat until thickened slightly. (I cooked mine a bit long so had to add a bit of water)