Jarlsberg and Cranberry Stuffed Turkey Meatloaf and a Giveaway!
This turkey meatloaf, featured on MyGourmetConnection, is easy to make and pretty enough to serve for company. The combination of Jarlsberg cheese, sage and cranberries really brings tremendous flavor to the ground turkey, and when served with the Apple, Sage and Riesling Compote, it makes an elegant, relatively economical meal.
Right now the editors of MyGourmetConnection are hosting a holiday entertaining giveaway. Check out Zest Magazine for more information and to enter to win a fabulous Jarlsberg gift basket of assorted gourmet goodies!
Jarlsberg and Cranberry Stuffed Turkey Meatloaf
1-1/2 pounds ground turkey (or chicken)
3/4 cup dry breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup dried cranberries, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup grated Jarlsberg cheese, divided
Preheat the oven to 350°F.
Combine the ground turkey (or chicken), breadcrumbs, salt, pepper and egg in a large mixing bowl. Lay a sheet of wax paper about 18-inches long on the counter and transfer the meat mixture to it. Gently pat the meat into a 12×15-inch rectangle of even thickness.
Scatter the chopped dried cranberries and sage over the meat to within 1 inch of the edges. Top with 3/4 cup of the grated Jarlsberg. Lift the wax paper on one of the short ends and carefully begin rolling the meat mixture into a log, gently patting the meat together and peeling back the wax paper as you roll. Gently press on the ends and seal the seam lengthwise. Transfer to a shallow baking pan sprayed with nonstick spray.
Bake for 35 to 45 minutes, or until the meat is no longer pink and thoroughly cooked. Remove from the oven and top with the remaining grated cheese. Slice and transfer to a serving platter. Serve with Apple, Sage and Riesling Compote (recipe follows).
Makes 8 servings
Jarlsberg is a semi-soft, cow’s milk cheese that, like Swiss, has large round holes. It has a rich, buttery texture and a mild, nutty flavor. Good for both cooking and serving as a snack, Jarlsberg is widely available in both slices and wedges at grocers nationwide.
Apple, Sage and Riesling Compote
3 medium apples, peeled, cored and cut into bite-sized chunks
2 tablespoons freshly squeezed lemon juice
2 tablespoons butter
1/2 cup chopped onion
1-1/2 cups medium dry Riesling
3/4 cup apple cider
1/2 teaspoon salt
Freshly ground black pepper to taste
1-1/2 tablespoons fresh sage, chopped
Place the apples in a small bowl and toss with the lemon juice. Cover tightly with plastic wrap and set aside.
Melt the butter in a saucepan over medium-high heat. Add the onion and cook until soft and translucent, about 2 minutes. Add the riesling and apple cider, salt and pepper and bring to a boil for 1 minute. Reduce the heat to medium-low and simmer until the liquid is reduced by half and beginning to thicken, about 12 minutes. Add the chopped sage and apples to the pan and cook, stirring frequently, until the apples are hot and beginning to soften, about 3 to 4 minutes more. Taste and adjust the seasoning if necessary.
For an alcohol-free version of this recipe, increase the cider to 1-1/4 cups, replace the riesling with 3/4 cup of chicken broth and add 2 tablespoons of lemon juice. The flavor will be a bit different but still delicious.