Pilgrim-Style Rolled Turkey Meatloaf

Preheat oven to 400˚F.

Line a rimmed 9x12 or 10x13 baking sheet with a larger piece of parchment paper so that some hangs over the edge.

For the cranberry sauce, combine the cranberries, sugar and water in a small shallow saucepan and bring to a boil. Allow to simmer until the cranberries burst and the sauce thickens.

Bring 4 inches water to boil for chard and set up a large bowl with ice water to cold shock greens. Drain really well on a kitchen towel and squeeze out most of the water. 

For the meatloaf mixture, in a skillet over medium heat, melt 2 tablespoons butter, add the celery and onions, season with salt, pepper and nutmeg, and cook to tender, stirring frequently, until softened, then cool. 

Meanwhile, mix the turkey with breadcrumbs, applesauce, egg, herbs, and olive oil. Mix in the cooled onions and celery.

Press the meatloaf mixture into the prepared sheet pan, making sure the mixture covers the sheet pan evenly all the way to the corners. 

Top the pressed out turkey mixture with cheese, then chard, and then cranberry sauce, leaving about 2 inches turkey mixture uncovered at one short end. Roll the loaf carefully using the parchment paper to guide, ending on uncovered meat to form a smooth seam on the meatloaf log.  

Roast on a rimmed baking sheet lined with parchment paper for about 1 hour or until the meatloaf reaches an internal temperature of 160˚F-165˚F. The outside of the loaf should be a deep golden brown. (If it starts to get too dark, tent the meatloaf with foil and continue to roast.) Let loaf rest under foil with dish towel on top until ready to serve, then slice and top with gravy. 

For the gravy, melt butter in saucepan over medium heat, whisk in flour and bubble the roux. Add black pepper and whisk in Worcestershire and stock, then season with salt to taste.