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RECIPE
16 INGREDIENTS 13 STEPS 1hr

Turkey Meatloaf with Pepper-Jelly Collards & Potlikker Gravy

4.0
2 Ratings
Made with ground turkey instead of the more traditional beef and pork, this rendition of meatloaf is as succulent as anything you remember from the family dinner table of your childhood. The pepper jelly is provided by our friends at 5iveOaks in Birmingham, Alabama. It’s the sweet-heat upgrade to the hot sauce normally used to spice up potlikker greens, a delicous blend of collard greens and turkey gravy.
Turkey Meatloaf with Pepper-Jelly Collards & Potlikker Gravy Recipe | SideChef
Made with ground turkey instead of the more traditional beef and pork, this rendition of meatloaf is as succulent as anything you remember from the family dinner table of your childhood. The pepper jelly is provided by our friends at 5iveOaks in Birmingham, Alabama. It’s the sweet-heat upgrade to the hot sauce normally used to spice up potlikker greens, a delicous blend of collard greens and turkey gravy.
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr
Total Time
$4.89
Cost Per Serving

Ingredients

Servings
6
US / METRIC
6 1/3 cups
1/4 cup
3/4 cup
Turnips
1/2 tsp
2 pckg
Liquid Aminos
3/4 cup
Carrots , grated, freshly grated
1/4 cup
Southern Links BBQ Sweet & Tangy Sauce
1 Tbsp
5ive Oaks® Traditional Pepper Jelly
1 cup
Fresh Herbs
1 cup
Mixed Vegetables
1/2 Tbsp
Cooking Oil
to taste
Gravy
2 cups
Water
1/2
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Nutrition Per Serving

VIEW ALL
CALORIES
174
FAT
6.5 g
PROTEIN
41.6 g
CARBS
16.5 g

Cooking Instructions

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Step 1
Rinse and dry Fresh Herbs (1 cup) and Mixed Vegetables (1 cup) . Heat oven to 375 degrees F (190 degrees C). Prepare your mise en place: Remove stems from Collard Greens (6 1/3 cups) and finely chop stems and leaves, keeping them separate.
Step 2
Trim Turnips (3/4 cup) , and thinly slice. Grate Carrots (3/4 cup) . Peel and halve the Yellow Onions (1/4 cup) ; grate one half and measure out 1/4 cup; dice the other Yellow Onion (1/2) .
Step 3
Place a deep pan over medium-high heat. Add Cooking Oil (1/2 tsp) and collard stems. Cook, stirring, 2-3 minutes.
Step 4
Add diced onion and turnip; cook 1 minute.
Step 5
Add collard greens leaves and Water (2 cups) . Stir in 5ive Oaks® Traditional Pepper Jelly (1 Tbsp) and Salt (1/4 tsp) . Bring to a boil, then reduce heat to achieve a slow and steady simmer. Cover and cook 25-35 minutes, or until greens and turnips are tender.
Step 6
Taste and adjust seasoning; set aside. Remove and reserve 3/4 cup potlikker (cooking liquid), and combine in a small bowl with Bragg Liquid Aminos (1 pckg) .
Step 7
While greens are simmering, make meatloaf: In a mixing bowl combine Ground Turkey (12 oz) , carrot, measured onion, Salt (1/4 tsp) and remaining Bragg Liquid Aminos (1 pckg) . Mix vigorously to thoroughly combine.
Step 8
Divide meatloaf mixture in half, and shape each half on a heavy baking sheet into an oblong that is about 4 times longer than it is wide, and slightly thinner in the center than the ends. Bake 15 minutes. Remove from oven, and glaze each loaf with Southern Links BBQ Sweet & Tangy Sauce (1/4 cup) .
Step 9
Remove from oven, and glaze each loaf with mustard sauce. Bake 5 minutes more.
Step 10
When fully cooked (loaves should be firm to the touch and/or reach an internal temperature of 165 degrees F/75 degrees C), remove from oven and let rest at least 5 minutes.
Step 11
Transfer all drippings from meatloaves to a small saucepot, and add remaining Cooking Oil (1/2 Tbsp) . Whisk in flour to thoroughly combine. Place over medium heat, and cook while whisking until the All-Purpose Flour (1/2 Tbsp) smells faintly nutty, 1-2 minutes.
Step 12
While whisking rapidly, slowly add 3/4 cup reserved potlikker. Bring to a simmer, and cook, stirring, 2-3 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt. If gravy has become too thick, whisk in a splash of water.
Step 13
Slice meatloaf. Serve topped with potlikker Gravy (to taste) and collard greens on the side.
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Nutrition Per Serving
Calories
174
% Daily Value*
Fat
6.5 g
8%
Saturated Fat
1.3 g
6%
Trans Fat
0.1 g
--
Cholesterol
39.1 mg
13%
Carbohydrates
16.5 g
6%
Fiber
4.3 g
15%
Sugars
7.3 g
--
Protein
41.6 g
83%
Sodium
18298.5 mg
796%
Vitamin D
0.2 µg
1%
Calcium
92.8 mg
7%
Iron
1.8 mg
10%
Potassium
284.4 mg
6%
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