Turkey is frequently thought of as a holiday meal, at least here in the U.S. But really, it can be fixed any time of year. Check out today's offerings, including Quick Turkey Chili and Colorful Turkey Stuffed Peppers. Enjoy!
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
Showing posts with label Best Turkey Meatloaf. Show all posts
Showing posts with label Best Turkey Meatloaf. Show all posts
Thursday, July 16, 2026
Thursday, June 25, 2026
Meatloaf
For years, Meatloaf was my go-to Sunday evening meal. It always came with potatoes (either mashed or baked), a green veggie, and dessert.
To that end, here are six yummy meatloaf recipes to help you through the day, including Easy Turkey Meatloaf and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1-1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
RANCHER'S MEATLOAF
This is from Everyday Diabetic Recipes, and begins, "Take your taste buds down to the ranch with this easy recipe for Rancher's Meatloaf. Filled with barbecue flavor, fiber-filled black beans, and good-for-ya veggies, this is one meatloaf that'll really get you saying, 'Yeehaw!'"
Cook Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Ranchers-Meatloaf.
Ingredients
2 pounds extra lean ground beef
1 (8-1/4-ounce) can julienne carrots, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup cornflake crumbs
3 tablespoons minced onion
1/2 cup egg substitute
1/2 teaspoon black pepper
2 tablespoons low-carb barbecue sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine ground beef, carrots, black beans, cornflake crumbs, minced onion, egg substitute, and pepper; mix well. Place in loaf pan. Spread barbecue sauce evenly over top.
Bake 1-1/2 hours, or until no pink remains. Allow to sit 5 minutes. Pour off excess liquid, if any, then slice and serve.
EASY TURKEY MEATLOAF
This is from Melissa Knific in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. Also, if you haven't signed up for it already, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce
1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
ITALIAN MEATLOAF
This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."
Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf
To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.
Ingredients
2 slices white bread, crusts removed
4 tablespoons unsalted butter, plus more for the pan
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 ounces button mushrooms, finely chopped
1 tablespoon Italian seasoning
4 slices bacon, chopped
1 pound ground beef, preferably chuck
1/2 pound ground pork
1/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the Glaze:
1/2 cup catsup
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Directions
Make the meatloaf
Gather the ingredients.
Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.
Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
Make and Add the Glaze
Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
Tips
We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.
Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.
Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.
Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
To that end, here are six yummy meatloaf recipes to help you through the day, including Easy Turkey Meatloaf and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1-1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
RANCHER'S MEATLOAF
This is from Everyday Diabetic Recipes, and begins, "Take your taste buds down to the ranch with this easy recipe for Rancher's Meatloaf. Filled with barbecue flavor, fiber-filled black beans, and good-for-ya veggies, this is one meatloaf that'll really get you saying, 'Yeehaw!'"
Cook Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Ranchers-Meatloaf.
Ingredients
2 pounds extra lean ground beef
1 (8-1/4-ounce) can julienne carrots, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup cornflake crumbs
3 tablespoons minced onion
1/2 cup egg substitute
1/2 teaspoon black pepper
2 tablespoons low-carb barbecue sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine ground beef, carrots, black beans, cornflake crumbs, minced onion, egg substitute, and pepper; mix well. Place in loaf pan. Spread barbecue sauce evenly over top.
Bake 1-1/2 hours, or until no pink remains. Allow to sit 5 minutes. Pour off excess liquid, if any, then slice and serve.
EASY TURKEY MEATLOAF
This is from Melissa Knific in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. Also, if you haven't signed up for it already, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce
1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
ITALIAN MEATLOAF
This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."
Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf
To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.
Ingredients
2 slices white bread, crusts removed
4 tablespoons unsalted butter, plus more for the pan
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 ounces button mushrooms, finely chopped
1 tablespoon Italian seasoning
4 slices bacon, chopped
1 pound ground beef, preferably chuck
1/2 pound ground pork
1/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the Glaze:
1/2 cup catsup
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Directions
Make the meatloaf
Gather the ingredients.
Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.
Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
Make and Add the Glaze
Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
Tips
We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.
Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.
Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.
Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
Wednesday, May 27, 2026
Meatloaf
Years ago, meatloaf was my go-to Sunday dinner. I usually added potatoes (either baked or mashed), another veggie, and dessert. Yum! While it's been a while since I've made meatloaf, it still holds a special place in my memory.
To that end, here are six meatloaf recipes to help you through the day, including Old-Fashioned Meatloaf and Athenian Meatloaf with Yogurt-Cucumber Sauce. Enjoy!
EASY TURKEY MEATLOAF
This is from Melissa Knific at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Source: TBC
Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: 4 g; Carbohydrates: 6 g
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
To that end, here are six meatloaf recipes to help you through the day, including Old-Fashioned Meatloaf and Athenian Meatloaf with Yogurt-Cucumber Sauce. Enjoy!
EASY TURKEY MEATLOAF
This is from Melissa Knific at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
OLD-FASHIONED MEATLOAF
This comes from VeryWellFit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”
Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8
To view this online click here.
Ingredients
2 pounds ground meat (85% to 90% lean, or ground turkey)
1 cup breadcrumbs (whole wheat)
1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)
2 cloves garlic (minced or 1 teaspoon garlic powder)
1 teaspoon mustard powder
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon black pepper
2 teaspoons salt
2 tablespoons Worcestershire sauce
2 large egg whites
1/4 cup water (or low-fat milk)
Directions
Preheat the oven to 350 F.
In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.
Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.
To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.
About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.
International Meatloaf
If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.
EASY HOMEMADE MEATLOAF
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/45.shtml
Ingredients
1 egg
2 tablespoons green pepper, chopped fine
2 cups lean ground round (15% fat or less)
1 teaspoon salt
2 slice bread, cubed fine
1/2 teaspoon dry mustard
1/4 cup catsup
1 tablespoon prepared horseradish
1/3 cup onion, chopped fine
Directions
Preheat oven to 400 degrees F.
Mix all ingredients well.
Form into a loaf.
Place in foil-lined 5x9 pan.
Bake until done (15-20 minutes).
Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat
ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE
Makes 8 servings
Source: TBC
Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml
Ingredients
2 pounds 96% lean Ground Beef
1 cup soft bread crumbs*
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.
Directions
Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.
Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.
Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: 4 g; Carbohydrates: 6 g
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
Wednesday, March 18, 2026
Turkey Recipes
Turkey is frequently thought of as a holiday meal, at least here in the U.S. But really, it can be fixed any time of year. Check out today's offerings, including Quick Turkey Chili and Colorful Turkey Stuffed Peppers. Enjoy!
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
CAMPBELL'S® EASY TURKEY POT PIE
I’m not sure where this recipe came from (other than from Campbell’s). I suspect I found it on the long-since-forgotten emailing list. Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
TORRISI TURKEY
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.”
Time: 4 hours, plus marinating; Yield: 12 servings
This was featured in “Chefs’ Tips for the Thanksgiving Meal”, and can be viewed online at https://cooking.nytimes.com/recipes/1014108-torrisi-turkey.
Ingredients
For Brining the Turkey:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each
For the Glaze:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves
Preparation
To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Enjoy!
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
COLORFUL TURKEY STUFFED PEPPERS
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1321
View recipe with photo: http://diabeticgourmet.com/recipes/html/1321.shtml
Source: Jennie-O
Ingredients
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14-1/2-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Directions
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 2.5 g; Sodium: 210 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Sugars: 5 g; Carbohydrates: 14 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
Monday, February 16, 2026
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Chicken A La King and Quick Turkey Chili. Enjoy!
MILLION DOLLAR PASTA SALAD
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.
"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."
Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14
To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.
Ingredients
1 (16 oz.) uncooked mini penne or penne pasta
1 cup mayonnaise
1/4 cup whole buttermilk
1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)
1/2 tsp. garlic powder
1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided
2 cups cherry tomatoes, halved (from 1 pt.)
10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)
1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)
1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)
1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)
1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish
6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)
Directions
Gather all ingredients.
Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.
Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.
Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.
Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.
CHICKEN A LA KING
This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings
This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)
Salt and black pepper
2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)
4 tablespoons unsalted butter
1 cup sliced button or cremini mushrooms (2-1/2 ounces)
1/4 cup chopped green bell pepper
1/4 cup all-purpose flour
1 cup heavy cream
1 cup frozen green peas
2 tablespoons drained jarred sliced pimentos, finely chopped
1 tablespoon finely chopped parsley, plus more for serving
2 large egg yolks
3 tablespoons dry sherry
Toast triangles and Tabasco hot sauce, for serving (optional)
Preparation
Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.
Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.
Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.
In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.
Tip
To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
MILLION DOLLAR PASTA SALAD
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.
"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."
Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14
To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.
Ingredients
1 (16 oz.) uncooked mini penne or penne pasta
1 cup mayonnaise
1/4 cup whole buttermilk
1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)
1/2 tsp. garlic powder
1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided
2 cups cherry tomatoes, halved (from 1 pt.)
10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)
1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)
1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)
1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)
1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish
6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)
Directions
Gather all ingredients.
Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.
Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.
Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.
Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.
CHICKEN A LA KING
This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings
This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)
Salt and black pepper
2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)
4 tablespoons unsalted butter
1 cup sliced button or cremini mushrooms (2-1/2 ounces)
1/4 cup chopped green bell pepper
1/4 cup all-purpose flour
1 cup heavy cream
1 cup frozen green peas
2 tablespoons drained jarred sliced pimentos, finely chopped
1 tablespoon finely chopped parsley, plus more for serving
2 large egg yolks
3 tablespoons dry sherry
Toast triangles and Tabasco hot sauce, for serving (optional)
Preparation
Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.
Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.
Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.
In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.
Tip
To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
MEDITERRANEAN STUFFED PEPPERS
This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”
Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.
Ingredients
4 large red or yellow bell peppers (about 1/2 lb each)
1 lb lean (at least 93%) ground turkey
1 tablespoon finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)
3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)
1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)
3/4 cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (3/4 cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
3 cup chopped fresh basil leaves
Directions
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.
Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.
Monday, February 9, 2026
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Best Turkey Meatloaf and Creamed Chipped Beef on Toast. Enjoy!
CHICKEN STIR-FRY
This is from Everyday Diabetic Recipes, and begins, "Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!"
Cook Time: 15 minutes; Serves: 4; Serving Size: 6 ounces chickenstrips and 1/2-cup vegetables
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Chicken-Stir-Fry.
Ingredients
1 tablespoon canola oil, divided
1-1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips
4 cloves garlic, minced
8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces
1/2 red bell pepper, cut into 1/4-inch slices
1 tablespoon grated fresh ginger
1/2 cup low sodium, fat-free chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1/2 teaspoon black pepper
2 teaspoons cornstarch
Directions
In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.
In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.
Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup chicken or vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
CRISPY POTATO KUGEL
This is from Alison Roman at The New York Times cooking enewsletter. For this recipe, Alison wrote, "At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside."
Total Time: 1 hour 20 minutes; Yield: 8 to 10 servings
This was featured in "Alison Roman’s Passover Menu," and can be viewed online at https://cooking.nytimes.com/recipes/1020959-crispy-potato-kugel. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving
Preparation
Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.
Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
Tip
If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
OLD-FASHIONED SKILLET GOULASH
This is from Linda Larsen on The Spruce Eats. Linda wrote, "This simple and old-fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.
"Skillet meals are good because there is little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one-dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.<br />
"You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash."
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/old-fashioned-skillet-goulash-480733.
Ingredients
1 pound ground beef
2 onions (chopped)
1 red bell pepper (chopped)
1 (26 ounce) jar spaghetti sauce
2 (14-ounce) cans diced tomatoes with garlic (undrained)
2 teaspoons apple cider vinegar
2 teaspoons sugar
1 to 3 teaspoons paprika (to taste)
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
2 and 1/2 cups rotini or gemelli pasta
1/4 cup chopped flat-leaf parsley (if desired)
Directions
In a large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.
Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.
Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.
CHICKEN STIR-FRY
This is from Everyday Diabetic Recipes, and begins, "Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!"
Cook Time: 15 minutes; Serves: 4; Serving Size: 6 ounces chickenstrips and 1/2-cup vegetables
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Chicken-Stir-Fry.
Ingredients
1 tablespoon canola oil, divided
1-1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips
4 cloves garlic, minced
8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces
1/2 red bell pepper, cut into 1/4-inch slices
1 tablespoon grated fresh ginger
1/2 cup low sodium, fat-free chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1/2 teaspoon black pepper
2 teaspoons cornstarch
Directions
In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.
In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.
Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup chicken or vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
CRISPY POTATO KUGEL
This is from Alison Roman at The New York Times cooking enewsletter. For this recipe, Alison wrote, "At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside."
Total Time: 1 hour 20 minutes; Yield: 8 to 10 servings
This was featured in "Alison Roman’s Passover Menu," and can be viewed online at https://cooking.nytimes.com/recipes/1020959-crispy-potato-kugel. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving
Preparation
Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.
Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
Tip
If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
OLD-FASHIONED SKILLET GOULASH
This is from Linda Larsen on The Spruce Eats. Linda wrote, "This simple and old-fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.
"Skillet meals are good because there is little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one-dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.<br />
"You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash."
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/old-fashioned-skillet-goulash-480733.
Ingredients
1 pound ground beef
2 onions (chopped)
1 red bell pepper (chopped)
1 (26 ounce) jar spaghetti sauce
2 (14-ounce) cans diced tomatoes with garlic (undrained)
2 teaspoons apple cider vinegar
2 teaspoons sugar
1 to 3 teaspoons paprika (to taste)
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
2 and 1/2 cups rotini or gemelli pasta
1/4 cup chopped flat-leaf parsley (if desired)
Directions
In a large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.
Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.
Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.
Thursday, October 9, 2025
Meatloaf
For years, Meatloaf was my go-to Sunday evening meal. It always came with potatoes (either mashed or baked), a green veggie, and dessert.
To that end, here are six yummy meatloaf recipes to help you through the day, including Easy Turkey Meatloaf and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1-1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
RANCHER'S MEATLOAF
This is from Everyday Diabetic Recipes, and begins, "Take your taste buds down to the ranch with this easy recipe for Rancher's Meatloaf. Filled with barbecue flavor, fiber-filled black beans, and good-for-ya veggies, this is one meatloaf that'll really get you saying, 'Yeehaw!'"
Cook Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Ranchers-Meatloaf.
Ingredients
2 pounds extra lean ground beef
1 (8-1/4-ounce) can julienne carrots, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup cornflake crumbs
3 tablespoons minced onion
1/2 cup egg substitute
1/2 teaspoon black pepper
2 tablespoons low-carb barbecue sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine ground beef, carrots, black beans, cornflake crumbs, minced onion, egg substitute, and pepper; mix well. Place in loaf pan. Spread barbecue sauce evenly over top.
Bake 1-1/2 hours, or until no pink remains. Allow to sit 5 minutes. Pour off excess liquid, if any, then slice and serve.
EASY TURKEY MEATLOAF
This is from Melissa Knific in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. Also, if you haven't signed up for it already, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce
1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
ITALIAN MEATLOAF
This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."
Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf
To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.
Ingredients
2 slices white bread, crusts removed
4 tablespoons unsalted butter, plus more for the pan
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 ounces button mushrooms, finely chopped
1 tablespoon Italian seasoning
4 slices bacon, chopped
1 pound ground beef, preferably chuck
1/2 pound ground pork
1/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the Glaze:
1/2 cup catsup
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Directions
Make the meatloaf
Gather the ingredients.
Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.
Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
Make and Add the Glaze
Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
Tips
We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.
Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.
Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.
Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
To that end, here are six yummy meatloaf recipes to help you through the day, including Easy Turkey Meatloaf and Melt-in-Your-Mouth Buttermilk Meatloaf. Enjoy!
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1-1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
RANCHER'S MEATLOAF
This is from Everyday Diabetic Recipes, and begins, "Take your taste buds down to the ranch with this easy recipe for Rancher's Meatloaf. Filled with barbecue flavor, fiber-filled black beans, and good-for-ya veggies, this is one meatloaf that'll really get you saying, 'Yeehaw!'"
Cook Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Ranchers-Meatloaf.
Ingredients
2 pounds extra lean ground beef
1 (8-1/4-ounce) can julienne carrots, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup cornflake crumbs
3 tablespoons minced onion
1/2 cup egg substitute
1/2 teaspoon black pepper
2 tablespoons low-carb barbecue sauce
Directions
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine ground beef, carrots, black beans, cornflake crumbs, minced onion, egg substitute, and pepper; mix well. Place in loaf pan. Spread barbecue sauce evenly over top.
Bake 1-1/2 hours, or until no pink remains. Allow to sit 5 minutes. Pour off excess liquid, if any, then slice and serve.
EASY TURKEY MEATLOAF
This is from Melissa Knific in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. Also, if you haven't signed up for it already, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce
1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
BEST TURKEY MEATLOAF
This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"
Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.
Ingredients
1/4 cup olive oil
1 large onion, chopped
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
1 tablespoon tomato paste
3 tablespoons Worcestershire sauce
3/4 cup panko breadcrumbs
1/2 cup chicken broth
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
ITALIAN MEATLOAF
This is from Todd Coleman at The Spruce Eats. For this yumminess, he wrote, "This is a classic Italian-style meatloaf recipe. It is also free form style, which means it is shaped into a loaf by hand and baked on a sheet rather than baked in a bread loaf pan. We recommend using chuck beef to keep the loaf moist."
Prep Time: 20 minutes; Cook Time: 70 minutes; Cool and Rest Time: 20 minutes; Total Time: 110 minutes; Servings: 6 servings; Yield: 1 loaf
To view this online, go to https://www.thespruceeats.com/italian-meatloaf-recipe-5209784.
Ingredients
2 slices white bread, crusts removed
4 tablespoons unsalted butter, plus more for the pan
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 ounces button mushrooms, finely chopped
1 tablespoon Italian seasoning
4 slices bacon, chopped
1 pound ground beef, preferably chuck
1/2 pound ground pork
1/4 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 teaspoons kosher salt
2 teaspoons ground black pepper
For the Glaze:
1/2 cup catsup
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Directions
Make the meatloaf
Gather the ingredients.
Heat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped—not puréed.
Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
Make and Add the Glaze
Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
Tips
We recommend using chuck beef for this recipe because the beef should have sufficient fat content to prevent the loaf from drying out while cooking. Ground beef that's 80% lean/20% fat works great too.
Resting the loaf before serving prevents all those delicious juices from draining out when you cut into it.
Try using your food processor to speed up the process of finely chopping the raw vegetables. Cut them into chunks first and pulse until finely chopped, not pureed.
Use a 9-by-5 inch loaf pan to help mold the meatloaf. Just pack the mixture into the loaf pan, then invert onto the baking sheet and lift the pan off. By cooking the meatloaf on a baking sheet instead of a loaf pan, it cooks much faster and the extra fat can drain off, keeping it from turning out greasy.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
Subscribe to:
Posts (Atom)