Turkey Meat Loaf with Sage Gravy

For the meat loaf:

• 1 1/4 lbs. ground turkey
• 1 egg
• 1 tbsp. tomato paste
• 3/4 tsp. salt
• 1/4 tsp. black pepper 
• 1/3 cup dried plain bread crumbs or panko bread crumbs
• 1/2 cup onion - finely chopped
• 1/2 cup celery - finely chopped
• 2 tbsp. fresh parsley - finely chopped
• 1 tsp. fresh rosemary - finely chopped

For the gravy: 

• 2 tbsp. butter
• 2 tbsp. flour
• 2 cups chicken or turkey broth
• 2 tsp. fresh sage - finely chopped
• salt and black pepper to taste

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Directions:

1. Preheat your oven to 350°.
2. Lightly spray your 9 x 13 inch baking sheet.
3. In the bowl combine the egg, tomato paste, 3/4 teaspoon salt, 1/4 teaspoon black pepper until fully incorporated.
4. To that add in the ground turkey, bread crumbs, onion, celery, parsley and rosemary. Mix until just combined - do not overwork it.
5. Scoop the mixture out onto the baking dish and form a loaf or circle.
6. Bake in a preheated 350° about 1 1/4 hours or until the temperature registers 165°. You can take it out at 160° and it will raise to 165° as it rests.
7. While it's baking, check to see if the cooking juices are threatening to burn and if so add 1/4 cup water to the pan.
8. When finished transfer the meat loaf to a platter.

To make the gravy:

1.   To make the gravy, add the butter to the pan and melt over low heat. Whisk in the flour and cook for 1 minute.
2.   Slowly whisk in the stock. Raise the heat to medium, bring to a boil, and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Reduce the heat to medium-low and simmer until slightly reduced, about 5 minutes. (You can add any of the pan juice from the meat loaf if you like).
3.   Stir in the sage, and season with salt and pepper. Pour into a warmed sauceboat. Cut the turkey loaf into wedges and serve with mashed potatoes. Pour gravy over the turkey and potatoes. ​

This makes 4 servings. Double this recipe if you want leftovers. There won't be any with the single recipe.