Apple, Sage and Turkey Meatloaf
- 2 apples, cored, peeled and grated
- 1 large onion, finely chopped (about 1 cup)
- 2/3 cup Italian-style (seasoned) bread crumbs
- 1/2 cup low-fat (1%) milk
- 2 pounds ground turkey, preferably a mix of white and dark meat
- 1/4 cup chopped fresh sage leaves
- 1 large egg, lightly beaten
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup tomato sauce (optional), plus more for serving
Preheat the oven to 400°F. Line a small baking sheet with parchment paper.
Combine apples, onion, bread crumbs and milk in a large bowl and let stand 5 minutes to soften bread crumbs. Add turkey, sage, egg, salt and pepper and mix until combined. Scrape the mixture onto the baking sheet. With water-moistened hands, shape the mixture into a loaf about 10 inches long and 5 inches wide. Spread top of loaf with 1/4 cup of the tomato sauce, if using, and bake until meatloaf is lightly browned and cooked through (an instant-read thermometer inserted into the center should register 165°F), 50 to 60 minutes.
Let meatloaf sit 10 minutes before slicing and serving. Serve with warmed tomato sauce if desired.