I know turkey is a Thanksgiving tradition, but I always find it the least-appetizing dish on the table. If it’s slow roasted, 9/10 times it’s cooked unevenly. And deep-frying is down right dangerous. Who hasn’t seen the deep-frying fails on YouTube. No thanks! At this point most people are drowning their turkey slices in gravy or cranberry sauce anyway so don’t you think it’s time to make your Thanksgiving centerpiece something that can stand on its own. Something juicy and bursting with flavor. Another all-American classic—Meatloaf!
This moist, tender meatloaf is full of vitamin C-rich, nutty squash, meaty mushrooms, and caramelized onions. Plus you can use whatever meat you prefer. I like to use chicken (pictured), but my mom has made it pork before, and if you can’t get over a Thanksgiving without turkey then by all means use ground turkey.
But it’s more than just a holiday dish, it’s a fantastic weeknight family meal. We especially love it because we get delicious leftovers for a couple lunches.
Oh wait! There’s also a maple & mustard glaze to discuss. Sweet and tangy. The robust, sharpness of the Dijon is soothed by the natural sweetness of the maple syrup. And frankly anything with vinegar is A-OK with me. Haha. Total #winning!
Like I’ve mentioned before, we are sauce people and this is another one to keep on hand. It’s simple, delicious, and pairs well with anything and everything…like steamed veggies and potato wedges, just saying. :)
GLUTEN-FREE MAPLE + MUSTARD-GLAZED MEATLOAF
- 1 tbsp olive oil
- 4-6 slices of turkey bacon, chopped
- 1/2 large onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups butternut squash, peeled and diced into small cubes
- 1/2 lb of fresh mushrooms, minced
- 1 tbsp fresh thyme, minced
- Salt and pepper, to taste
- 1 lb ground meat of choice (I use chicken)
- 3/4 cup gluten-free breadcrumbs (like Ian’s Gluten Free Italian Style Panko Breadcrumbs)
- 1/2 cup goat cheddar, grated
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten
- 3 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 2 tbsp tomato paste
- 1 tbsp olive oil
- Preheat oven to 375 degreed Fahrenheit and line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium-high heat.
- Add bacon, onion, garlic, squash, thyme, and season with salt and pepper. Allow flavors to infuse and the squash to soften, roughly 4 minutes.
- Add mushrooms and sauté 2 more minutes.
- Meanwhile, in a large bowl combine chicken, breadcrumbs, cheese, parsley and egg. Mix until well combined.
- Blend in squash mixture.
- Season with additional salt and pepper to preference.
- Gently shape mixture into a loaf shape in the center of the prepared baking sheet.
- For The Glaze: Whisk together tomato paste, mustard, vinegar, maple syrup, and oil in a small bowl. Divide the mixture in half.
- Brush meatloaf with half the glaze.
- Bake 30-40 minutes or until cooked through. The internal temperature should reach 165 degrees Fahrenheit.
- Remove from oven and allow to rest at least 10 minutes before slicing.
- Serve with remaining glaze.