Turkey Meatloaf With Creamy Horseradish Sauce - cooking recipe

Ingredients

Meatloaf Ingredients
2 tablespoons canola oil
3 celery ribs, minced
1/2 large yellow onion, minced
2 small carrots, grated
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
2 tablespoons fresh rosemary, chopped
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons kosher salt
1 2/3 cups breadcrumbs
2 large eggs
1/4 cup heavy cream
2 tablespoons sun-dried tomatoes, minced
1/2 cup freshly grated parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup ketchup
2 lbs lean ground turkey
Garnish
creamed horseradish
Sauce ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
3 tablespoons prepared horseradish

Preparation

To make meatloaf:Preheat oven to 350 degrees.
Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
In a large skillet, heat the canola oil over medium high heat.
Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
Add the basil, oregano, rosemary, pepper and salt to the vegetables.
Saute briefly to bring out the flavor of the herbs.
Remove from heat and let cool.
In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
Cool slightly, then cut and serve topped with the horseradish sauce.
To make the sauce: Place a medium saucepan over medium-high heat and add butter.
Once the butter has melted, whisk in the flour.
Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
Turn off the heat and stir in salt and white pepper and horseradish.
Serve warm.