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Meatloaf with Turkey – Couscous and Cranberries

Meatloaf with Turkey - Couscous and Cranberries is one of the most popular recipes for Turkey. It can be made with just a little effort. Ground turkey, while good for your waistline, can take on a depressingly slippery texture when cooked; but you can avoid this problem by adding couscous and dried fruit. Makes 6 to 8 servings.. Here are step by step Directions:
MEATLOAF WITH TURKEY
INGREDIENTS :

3⁄4 cup boiling water
1⁄2 cup couscous
3 tablespoons olive oil, plus additional for oiling the pan
1 medium onion, chopped
1 celery rib, chopped
6 tablespoons dried cranberries, chopped
2 tablespoons chopped parsley leaves
2 teaspoons stemmed thyme or 1 teaspoon dried thyme
2 teaspoons chopped sage leaves or 1 teaspoon rubbed sage
1 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
11⁄4 pounds ground turkey, preferably a mix of white and dark meat
2 tablespoons mango chutney

DIRECTIONS :

Pour the boiling water over the couscous in a large bowl; set aside until the water has been absorbed, about 5 minutes.
Meanwhile, heat a large skillet over medium heat. Swirl in the olive oil, then add the onion and celery. Cook, stirring frequently, until soft and aromatic, about 3 minutes. Stir in the cranberries, parsley, thyme, sage, salt, and pepper. Remove from the heat.
Once the water has been fully absorbed into the couscous, stir the vegetable mixture into it. Set aside uncovered to cool for 15 minutes.
Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Lightly oil a 13 × 9-inch baking pan and set aside.
Crumble the turkey into the couscous mixture. Use your cleaned hands to mix thoroughly, taking care not to break up the meat’s fi bers. Form in the prepared pan into an oval loaf about 8 inches long and 2 inches high, tapering toward the ends, like a football cut in half lengthwise. Stir the chutney in a small bowl until spreadable, then brush over the top of the loaf
Bake until lightly browned, until a meat thermometer inserted into the thickest part of the loaf registers 165°F (our preference and the USDA recommendation), about 55 minutes. Let stand at room temperature in the baking dish for 5 minutes before removing and slicing.

Variations:
Substitute chopped raisins, chopped dried currants, or chopped dried cherries for the cranberries. Add 1⁄3 cup walnut pieces or unsalted shelled pistachios to the couscous with the vegetable mixture. Omit the thyme and sage; add 2 teaspoons curry powder or garam masala in their stead.
Hope you enjoy this recipe and Bon Apetit, Emely