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Turkey Meatloaf with Pepper-Jelly Collards & Potlikker Gravy
Recipe

16 INGREDIENTS • 13 STEPS • 1HR

Turkey Meatloaf with Pepper-Jelly Collards & Potlikker Gravy

4
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.
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Turkey Meatloaf with Pepper-Jelly Collards & Potlikker Gravy
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
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.
1HR
Total Time
$4.80
Cost Per Serving
Ingredients
Servings
6
US / Metric
Collard Greens
6 1/3 cups
Yellow Onion
1/4 cup
Yellow Onion, grated
Turnip
3/4 cup
Turnip
Salt
1/2 tsp
Liquid Aminos
2 pckg
Liquid Aminos
Carrot
3/4 cup
Carrot, grated, freshly grated
Barbecue Sauce
1/4 cup
Barbecue Sauce
I used Southern Links BBQ Sweet & Tangy Sauce
Pepper Jelly
1 Tbsp
Pepper Jelly
I used 5ive Oaks® Traditional Pepper Jelly
Fresh Herbs
1 cup
Fresh Herbs
Mixed Vegetables
1 cup
Mixed Vegetables
Cooking Oil
1/2 Tbsp
Cooking Oil
Gravy
to taste
Gravy
Water
2 cups
Water
Yellow Onion
1/2
Yellow Onion, diced
Nutrition Per Serving
VIEW ALL
Calories
181
Fat
6.6 g
Protein
41.7 g
Carbs
18.1 g
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Turkey Meatloaf with Pepper-Jelly Collards & Potlikker Gravy
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
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 Turnip (3/4 cup), and thinly slice. Grate Carrot (3/4 cup). Peel and halve the Yellow Onion (1/4 cup); grate one half and measure out 1/4 cup; dice the other Yellow Onion (1/2).
step 2 Trim Turnip (3/4 cup), and thinly slice. Grate Carrot (3/4 cup). Peel and halve the Yellow Onion (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 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 4 Add diced onion and turnip; cook 1 minute.
step 5
Add collard greens leaves and Water (2 cups). Stir in 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 5 Add collard greens leaves and Water (2 cups). Stir in 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 Liquid Aminos (1 pckg).
step 6 Taste and adjust seasoning; set aside. Remove and reserve 3/4 cup potlikker (cooking liquid), and combine in a small bowl with 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 Liquid Aminos (1 pckg). Mix vigorously to thoroughly combine.
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 Liquid Aminos (1 pckg). Mix vigorously to thoroughly combine.
step 8
Divide the 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 for 15 minutes. Remove from oven, and glaze each loaf with Barbecue Sauce (1/4 cup).
step 9
Remove from oven, and glaze each loaf with mustard sauce. Bake 5 minutes more.
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 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 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.
step 13 Slice meatloaf. Serve topped with potlikker Gravy (to taste) and collard greens on the side.
Tags
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Dairy-Free
Brunch
Comfort Food
Lunch
Healthy
Shellfish-Free
Mediterranean
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