Gently poaching this tasty meatloaf in chicken broth helps keep the lean turkey from drying out and getting tough. Saskatoon berries look a bit like blueberries, but they taste like a combination of cherries, grapes and almonds – and they pack a powerful antioxidant punch, along with a lot of other valuable nutrients. If you absolutely can’t find Saskatoon berries, substitute blueberries.
- 4 tsp. (20 mL) olive oil
- 1 yellow onion, minced
- 1 tsp. (5 mL) minced garlic
- 1½ cups (375 mL) cubed whole-wheat bread, crusts removed
- 2 cups (500 mL) skim milk
- 1½ lb. (680 g) lean ground turkey
- 2 eggs
- ½ cup (125 mL) grated Parmigiano-Reggiano cheese
- 2 tbsp. (30 mL) combined minced oregano, basil and parsley
- ½ tsp. (2 mL) chili flakes
- salt and pepper
- 8 cups (2 L) low-sodium chicken broth
Saskatoon berry compote (makes about 1½ cups/375 mL)
- 4½ cups (1 L) Saskatoon berries
- 3/8 cup (90 mL) organic cane sugar
- 1½ tbsp. (22 mL) fresh-squeezed orange juice
- 2½ tbsp. (38 mL) fresh lemon juice
- 1 tbsp. (15 mL) white balsamic vinegar
- 1 tbsp. (15 mL) pomegranate molasses (If you can’t find this ready-made, make your own by slowly reducing pomegranate juice over medium-low heat to a thick syrup. Take your time, because it burns easily.)
- In a small pan over medium-low heat, sweat the onion in 1 tbsp. (15 mL) of the olive oil until wilted, about 5 minutes. Stir in the garlic and sweat for another 2 minutes. Set aside to cool and then chill in the refrigerator.
- Meanwhile, place the bread in a bowl, cover with the milk and let stand for 5 minutes.
- In a large bowl, combine the turkey and eggs. Using your hands or a paddle, work the mixture together thoroughly. Add the cheese, minced herbs and chili flakes.
- Remove the bread from the milk and squeeze it gently, reserving the milk. Add the bread to the meat mixture and work together for at least 5 minutes. If the mixture is dry and sticky, add some of the reserved milk and mix again. Season lightly with salt and pepper and mix again.
- Bring the broth to a simmer and keep hot.
- Heat a small skillet on medium high. Remove a meatball-sized sample of the turkey mixture and sear it in the remaining teaspoon (5 mL) olive oil. Taste and correct seasonings.
- Shape the turkey mixture into a cylindrical loaf. Place the meatloaf in a fish poacher (or a deep, oval or oblong roasting pan with a close-fitting lid) that will accommodate it without too much extra space.
- Pour the hot broth over the loaf, set the pan over 2 burners and bring to a boil, then reduce heat to a simmer. Cover and cook until the internal temperature of the meat loaf reaches 170° F (75° C), about 40 minutes. Let the meatloaf cool to room temperature in its poaching liquid.
- While the meatloaf is poaching, make the Saskatoon berry compote. Place berries and sugar in a pot and cook down slowly over low heat, approximately 40 minutes. Once a slightly jammy consistency is achieved, add the remaining ingredients and cook for another 20 minutes, then remove from heat and reserve.
- Drain the meatloaf and serve with warm compote.
Nutrition per serving (with compote):
Saturated fat 2g
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