Turkey Meatloaf

A couple of months ago, one of my coworkers asked if I had a classic meatloaf recipe.

I immediately went to V&B, thinking I could just forward her the link ... when I realized I do not have a "traditional" meatloaf on my blog!  I couldn't believe it.  I make this recipe often, in a rotation with buffalo chicken meatloaf (which is now also a staple in our household.)

So I wanted to remedy this oversight immediately, but it's usually tough to snap a decent picture during the madness of weekday mealtimes.  Which meant I had to wait until I made it on a weekend... and the pictures are still pretty rugged, haha!

Look, as I've lamented before, it's tough to make a mound of barf-colored meat look 'sexy.'  I think I've gotten a little better, but this time I also had a hungry Mini Smalls circling like a shark.

Don't mess with the Mini when she's ready to eat - trust me, the girl is serious about her chow.  Does this look like the face of an amateur to you?

Don't be fooled by the kitty in the bottom of her bowl.  She's hardcore, I tell you.  Ruthless.

(I think she gets it from her momma - I get "hangry" too.)

In any event, I promise the taste makes up for my poor food styling & photography skills!

Turkey Meatloaf

• 16 oz. ground turkey (I use 94% lean)
• 1 egg
• 2 T. milk
• 1/2 C. plain breadcrumbs
• 1 t. garlic powder
• 3/4 t. onion powder
• 2 T. Worcestershire sauce
• 1 T. dijon mustard
• 2 T. fresh parsley, minced
• 1 t. salt
• freshly ground pepper, to taste

Glaze:

• 1/3 C. ketchup
• 1 T. barbecue sauce
• 1 T. brown sugar
• 1 T. apple cider vinegar

Preheat oven to 350 degrees Fahrenheit.  Grease a glass pie pan or 8" square baking dish, and set
aside.  (If you like to make it in a loaf pan that's fine too, but I prefer to a larger dish so the end result is less greasy.)

Whisk eggs & milk in large bowl.  Add breadcrumbs, garlic & onion powders, Worcestershire sauce, mustard, parsley, salt, and pepper.  Stir to combine.  Add ground turkey and mix well with hands until
thoroughly combined.

Form into a mound in prepared pan/dish and bake 50 minutes.  In bowl, prepare glaze by combining ketchup, barbecue sauce, brown sugar, and apple cider vinegar.  Spread over meat, and bake an additional 15 minutes.  Let stand 10 minutes before serving.  Serves 2-4 people.

Original Recipe

Taco Mac & Cheese Bake

Ok so I'm a little bit conflicted about sharing this recipe with you.

It's one largely of my own creation (very loosely based on the same Cooks' Illustrated recipe I used to craft Mr. Vittles favorite Pepperjack Bacon Mac & Cheese) and while the general idea was a good one, I'm not so sure the execution was top notch.

Not that it's inedible or anything.  It's just a little weird.

As I was stirring the meat into the pasta & cheese (one of the final steps of the recipe) a lightbulb went off in my head - this is like a made-from-scratch Hamburger Helper.

Not that I really know what Hamburger Helper even is.  Momma Vittles strictly forbade the helping of any hamburgers in her household, so I've only seen it in commercials. But this is what I imagine it to be like.

So like any self-respecting cook, when I had this epiphany, I stopped dead in my tracks and stared at my creation in horror.

What had I done?  

Surely this was a culinary abomination.  I was perhaps the Dr. Frankenstein of cooking. 

But I had come this far, and it was too late to turn back.  So I slapped the mixture in a dish, sprinkled some tortilla chip crumbs over the top, and sent it into the oven with my fingers crossed.

All in all, it was not so bad.  FYI- I think it would be a little more substantial if you used an entire pound of macaroni instead of 8 ounces.

But the only reason I even considered posting the recipe is because Mr. V gave it a solid thumbs up.

I asked him again, before I typed this post, just to make sure. "What did you really think about that taco thing the other night?"

"It was good," he said.

"You really liked it?" I asked, just for good measure.  "I'm a little conflicted about posting it."

"I LIKED IT."

Well then.  I guess he liked it. 

You'll have to decide for yourself.

Taco Mac & Cheese Bake 

• 1 small onion, diced
• 1 T. canola or olive oil
• 1 t. garlic, minced
• 1 lb. lean (93%) ground beef or turkey
• 1 10-oz. can Rotel diced tomato & chiles, undrained
• 1 packet (or 1/4 C.) taco seasoning
• 8 oz. elbow or other small macaroni (I used radiatore, what I had in the house)
• 3 T. butter
• 1/2 t. garlic powder
• 3 T. flour
• 1/4 t. chili powder
• 2 1/2 C. milk
• 1/2 t. salt
• 8 oz. grated Mexican cheese (I used Pepperjack for you-know-who!)
• 1 C. crushed tortilla chips

Cook macaroni in boiling salted water until tender (just past al dente stage).  While macaroni is cooking, heat oil in large skillet over medium heat.  Add onion & cook 2-3 minutes until softened.  Then add garlic and saute 30 seconds more.

Add ground beef to the pan and cook until no longer pink.  Drain fat (being careful not to drain out the garlic & onion in the pan.)  Add can of Rotel and taco seasoning, reduce heat to medium low, and simmer 10 minutes or until most of the liquid is absorbed.  Set aside.

Preheat broiler and adjust rack to mid-low position.  

When macaroni is cooked to tender, drain and reserve in colander.  Return now-empty pot to stove over medium heat & melt butter until foaming.

Add flour, garlic & chili powders and whisk mixture constantly for 1 minute.  Gradually whisk in milk, then bring mixture to a boil while whisking constantly, to thicken.  Reduce heat to med-low and simmer, whisking occasionally, until consistency becomes that of heavy cream (3-5 minutes).

Remove pot from heat, and whisk in cheese and salt.  Add drained pasta and beef mixture, and return pot to med-low burner.  Stir occasionally until heated through, another 3-5 minutes. 

Transfer to greased 13x9 baking dish, and sprinkle crushed chips over top.  Place in broiler for 3-5 minutes until tortilla chips are browned.  Cool 5 minutes before serving.

Recipe very loosely based on Cooks' Illustrated Classic Mac & Cheese

Turkey Shepherd's Pie with Yukon Golds

I have two announcements and one recipe.

Announcement 1: I officially have a sponsor.  If you live in NJ, check out Taskmasters Handyman Services.  For all those jobs that are too small for a contractor but too big to fit on your husband's to-do list - they're da bomb.

And... I just said "da bomb."  Yikes.  Don't ever let me do that again.

Announcement 2: V&B has it's own official EMAIL ADDRESS!  I noticed a few readers have left comments that probably would be more appropriate in email format (not that commenting is bad - keep 'em coming! Lets me know you are reading :)) So if you have any questions, comments, advice, pictures, whatevs - email away at vittlesandbits@gmail.com.  I may not check it every single day but I promise I'll respond to you at some point.

And lastly - on to the recipe. 

For someone who used to think it was a mild catastrophe to have different foods touching on my plate, eating Shepherd's Pie is equivalent to man landing on the moon. 

Alright so that's a slight exaggeration.  But if you like your meat, potatoes and vegetables segregated, I will flat out tell you this is not for you. 

For whatever reason, men seem to love dishes like this though.  So when I make things like Spinach & Feta Rigatoni, I have to throw Mr. V a bone every now & again.

A bone that just happens to look kinda like something in your 4-month old's diapers, and for that I apologize. 

This and the meatloaf could seriously stand to take some modeling lessons.  I mean, it's downright brutal to snap a good pic.  But hopefully by now, at our six-month anniversary as blog friends (yay!), you know I would not steer you wrong.


Turkey Shepherd's Pie with Yukon Golds

Turkey Base:

• 1 1/3 - 1 1/2 lbs. ground turkey
• 1 T. olive oil
• 1/2 large sweet onion, minced
• 1 t. minced garlic
• 3/4 t. each of dried thyme and sage
• 1/2 t. cumin
• 1/4 t. celery seed
• 1/4 C. all purpose flour 
• 1 1/2 C. chicken broth
• 1 1/2 C. frozen mixed vegetables, drained (or 1/2 C. each of carrots, peas, & corn)
• 1 t. Worcestershire sauce
• salt & freshly ground pepper to taste

Potato Topping and Optional Garnish:

• 2 1/2 lbs. yukon gold potatoes, peeled & quartered
• 1 heaping t. minced garlic
• 1/3 C. milk
• 1 T. butter
• 1 egg, lightly beaten
• 1 t. seasoned salt (or regular salt)
• freshly ground pepper to taste
• optional - grated cheddar cheese & paprika for garnish

Grease a 9x13 baking pan and preheat oven to 375.

Boil quartered potatoes and garlic in large saucepan until potatoes are soft. Drain water and mash.  Add beaten egg, butter, milk, salt and pepper and mash (or mix with hand mixer) until well blended.  Set aside.

While potatoes are cooking, heat olive oil in large skillet over medium-low/medium heat.  Add onions and saute until soft, about 2 minutes.  Add garlic and saute until fragrant, about 30 seconds.  Add ground turkey and, stirring occasionally, cook until no longer pink.

Stir in flour, thyme, sage, cumin, celery seed, and chicken broth.  Bring to a boil, then reduce heat and simmer 10 minutes.  Add mixed vegetables and Worcestershire sauce, and season with salt & pepper to taste.

Remove from heat & place in prepared pan.  Spread mashed potato mixture over the top evenly, then rough up the surface with a fork.  Garnish with a sprinkling of grated cheese & paprika, if desired.

Place in oven and bake 25-30 minutes until cheese is melted & potatoes are golden brown in color.  Let rest for about 10 minutes after removing from oven before serving.  Serves 6.

Note: You can substitute russet/white potatoes and beef for the yukon golds & ground turkey if you prefer, I just happen to be partial to those ingredients.

Recipe adapted from RecipeTips.com

Turkey Chili

Every year, as soon as Labor Day is over, I usually find myself in full-fledged Fall mode... regardless of whether or not Mother Nature is cooperating.

But while it's only a week after the holiday, I will say she has not disappointed me yet.

The god-awful temperatures we have experienced for most of the summer seem to have subsided, at least for now - and I could not be happier to turn off the air conditioning and open the windows!

(Especially since my AC doesn't get the house below 78 degrees.)

With this gorgeous weather, I can crank the oven freely without fear of spontaneous combustion or turning my home into Hades.

More importantly, I can dust off my fall recipe collection, as well as the cans of pumpkin puree that I've been hoarding in my cabinet since last year (alongside the seventeen cans of diced tomatoes I was unknowingly amassing).

Hey. Canned goods last a long time, people.  My Great Aunt Joyce had a stockpiling of enough nonperishables to outlast World War III and I can assure you no one ever died from eating them.

But ... before we get to my latest pumpkin creation (pumpkin whoopie pies, mind you!) I would like to share with you my tried & true recipe for chili.  With the start of regular-season football this past week, I thought it would be appropriate.

And if you're really good, I'll share a recipe for cornbread, too.

(And by 'really good', I mean if you're rooting for the NY Giants to make it to the Superbowl.)

Just throwing that out there.

Turkey Chili

• 1 to 1 1/3 lbs. ground turkey (lean ground beef is fine too) 
• 1 1/2 T. canola oil
• 1 small onion, diced
• 1 T. garlic, minced
• 1 14 oz. can diced tomatoes (can also use one with chiles), undrained
• 1 T. apple cider vinegar
• 2 t. brown sugar
• 1 T. chili powder
• 1/2 t. cumin
• 1/4 t. garlic powder
• 1/4 t. cayenne pepper (use more or less depending on how spicy you like it)
• 1/2 t. salt
• 1/2 t. dried oregano 
• 1/2 t. dried basil
• freshly ground pepper, to taste
• 1 15 oz. can red kidney beans, drained & rinsed
  

In large pot, heat oil over medium heat.  Add onions & cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add turkey & cook until no longer pink (this is why I like to use lean meat - otherwise you may want to drain the fat here, being careful not to lose the onions & garlic).

Add diced tomatoes, vinegar, brown sugar & spices along with 3/4 C. of water.  Bring to a boil , then reduce heat to low & simmer 45 minutes, stirring occasionally & adding more water if necessary to reach desired consistency.

Add kidney beans & simmer uncovered for 15-20 minutes longer.  Serve with grated cheddar cheese and/or cornbread.

Original Recipe

Bacon Cheeseburger Turkey Meatloaf

So this recipe is kind of like when a person orders a Double Bacon Cheeseburger with Fries ... and a Diet Coke.

Health-wise, I would say its only redeeming quality is the ground turkey in place of beef.

Taste-wise is another story.

This is delicious.  I'm just saying.

And that actually means a lot coming from me, because I'm really not a meatloaf kinda gal.

But I promise if you like meatloaf, cheese, and bacon (either separately or all together) you will love this.

The hardest part, however, was to make it look appetizing.

Usually Mr. Vittles fixes his own plate (yeah... this isn't 1953), but this time I put one together for him just for photographic purposes.  (My favorite part of the meatloaf is the end piece, and lets face it - meatloaf butt is just not cute.)

So he came meandering into the kitchen as I was getting the camera and I yelled "Wait! Don't touch that yet!  I have to take a picture of it."

His response was "Relax. I know better than to touch the meatloaf without clearance."

He is learning.

So I snapped some shots- you know, really getting up in the meatloaf's grill?

But this was a tough model.  The pictures were so... blah.

Tyra Banks would not be pleased.

"Ugh," I whined, "it's hard to make meatloaf sexy."

Mr. Vittles suggested I put some lingerie on it, but I'm not sure that would have helped.

Just now, I put up the two best pictures I took and asked him which he thought looked better - 1 or 2?

"I don't know," he said.  "They both look gross.  I guess the first one because it has noodles in it."

Encouraging!

So you'll just have to take my word for it.

I swear this meatloaf is hot.

Bacon Cheeseburger Turkey Meatloaf

• 2 large eggs 
• 1/4 C. ricotta cheese
  
• 1/4 C. milk
• 1/2 C. seasoned bread crumbs
• 1 T. ketchup
• 1 T. Worcestershire sauce
• 1 T. mustard
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/ 2 t. garlic powder
• 1/4 t. dried mustard
• 1/4 t. onion powder
• 1.3 lbs. ground turkey (prepackaged its usually this size, but anything around a pound is fine)
  
• 8-10 slices bacon, cooked and crumbled
• 4 oz. cheddar or your favorite cheese, grated (naturally, I used pepperjack for Mr. V)

Preheat oven 350 degrees.  Prepare pan for loaf (**see note below). Combine the eggs through the onion powder in a bowl and mix together.  Add bacon and cheddar cheese and mix.  Then add ground turkey and mix with your hands until incorporated well.

**You can put the meatloaf in a loaf pan or shallow pan if you want, but I'll tel you how I like to cook meatloaf - line a baking sheet with foil.  Place a cooling rack on top of it (like the kind you'd use to cool cookies) and place a sheet of foil over that as well.  (I would recommend non-stick - if you don't have it, then lightly spray the foil with non-stick spray).  Using the tip of a knife, punch small holes all over the middle of the foil like so, but maybe a little closer together in the middle:

The idea is to give the meatloaf support, but allow the fat to drip through so its not just sitting in grease (and also not have a huge mess to clean up!)

Bake 45 minutes.  Meanwhile, prepare glaze in a small bowl or measuring cup & mix until smooth:

• 1/4 C. ketchup
• 1 T. spicy brown mustard
• 1 t. brown sugar
• 1 T. white vinegar
• 1 T. Frank's Sweet Chile sauce (optional)

Pour glaze over meatloaf and spread completely over the top.  Bake an additional 15 minutes, and remove from oven.  Let rest for 5-10 minutes before slicing & serving.


Recipe Heavily Adapted from Paula Deen on the Food Network