Turkey meatloaf with butternut squash, wild rice and apple glaze

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.



1/2 cup wild rice, soaked in 2 cups of water overnight, drained, rinsed

2 yellow onions, chopped

1/2 butternut squash, chopped

2 tablespoons extra-virgin olive oil

1⁄2 teaspoon ground sage

1/2 teaspoon dried thyme

2 teaspoons coarse salt

1 teaspoon freshly ground pepper

2 pounds ground turkey

1 cup white breadcrumbs

2 eggs

1/2 cup ketchup

1/2 cup unsweetened applesauce

1 cup dried cranberries


1 1/2 cups chicken stock

1 1/2 cups unsweetened applesauce

5 tablespoons brown sugar

Coarse salt and freshly ground pepper, to taste


For glaze, in small pot over medium-high heat, combine all ingredients. Cook until reduced in volume by half; set aside.

In large sauté pan over medium-low heat, cook onion and butternut squash in olive oil for 8-10 minutes or until onions are translucent. Add sage, thyme, salt and pepper; set aside to cool.

Preheat oven to 350°F. In large bowl, combine turkey with wild rice, cooled squash and onions, breadcrumbs, eggs, ketchup, applesauce and cranberries. Mix well. Place in large loaf pan and cover with 1/2 cup glaze. Place loaf pan on baking sheet and bake for 1 1/2 hours, topping with another 1/2 cup glaze halfway through cooking time and rotating pan for even browning. Cook to internal temperature of 165°F. Remove from oven and let rest 15 minutes. Serve with leftover glaze.