TURKEY MEATLOAF WITH CRANBERRY GLAZE         Don Pintabona, Tribeca Grill

MIXED BEANS ALMANDINE, AND POTATO GRATIN

 

TURKEY MEATLOAF WITH CRANBERRY GLAZE: 

1/4 cup brown sugar

½ cup mashed cranberry sauce

2 pounds ground turkey

3/4 cup milk

3/4 cup bread crumbs

3 eggs, lightly beaten

1 ½ teaspoons salt

1/8 teaspoon pepper

1/4 cup diced red onions

½ cup chicken broth (just enough to moisten)

Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar.  In a large bowl mix all the remaining ingredients until well incorporated.  Form the meat mixture into the loaf pan, laying out over the cranberry glaze.  Bake in 350 degree oven for 1 hour, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside. 

MIXED BEANS ALMANDINE:

½ pound green beans

½ pound yellow wax beans

1/4 cup walnut oil

Salt and pepper to taste

1 cup toasted slivered almonds

Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out. 

POTATO GRATIN:

2 large Idaho potatoes, peeled and sliced 1/8 inch thick

2 large sweet potatoes, peeled and sliced 1/8 inch thick

1 cup milk