Turkey Quinoa Meatloaf with Gravy and fresh herbs
Turkey Gravy (Optional)
1 to 2 cups pan drippings (from roasted turkey or chicken)
- 1/4 cup all-purpose flour
- 1 to 2 cups stock, homemade if you have it (or low-sodium or unsalted turkey or chicken stock)
- Salt, to taste
- Black pepper, to taste
To prepare this delicious fall favorite, it couldn’t be easier!
Turkey Quinoa Meatloaf
- Thaw the meatloaf overnight in the fridge.
- Preheat the oven to 350F
- Place the thawed meatloaf on a baking tray, cover with foil, and bake on the middle rack for about an hour.
- You’ll know it's done when the texture is firm, and it reaches an internal temperature of 165°F.
- Once fully cooked, allow to rest for a few minutes, and carefully pour off the juices that have collected in the foil liner.
- At this point you can add glaze to the top and broil in the oven for 5 more minutes, or simply slice and serve.
- Serve with turkey gravy, cranberry sauce, or whichever accompaniments suit your taste buds.
Tasty Turkey Gravy
Reserving Chicken or Turkey drippings from whenever you roast a bird, means you can make amazing gravy on the fly.
Simply allow the drippings to cool and put them into a ziplock bag (don’t forget to label) and freeze. Making chicken and turkey stock from the bones also adds a ton of great flavour, and it's essentially free. Store bought stock is fine, but nowhere close to the real thing.
- Place the leftover drippings (thawed if they were previously frozen) into a measuring cup.
- Separate 4 tbsp of the fat that has risen to the surface and put into a medium sized saucepan, over low heat.
- Skim off any excess fat from the drippings and discard.
- Top up the remaining drippings in the measuring cup with stock, to yield about 2 cups.
- Add the flour to the pan and combine with the fat to make a roux.
- Cook for 3-5 minutes over low/medium heat, stirring occasionally.
- Add 1 cup of the drippings/stock mixture while whisking to combine.
- Bring to a simmer, and allow to bubble away for a few minutes.
- Adjust the thickness of the gravy with the remaining stock, and season to taste with salt and pepper.