‘Meatloaf’ Articles at Sweetnicks

Recipe: Moist Turkey Meatloaf {Cucina Antica & Whole30}

July 14, 2018 · Narrative

Crazy simple turkey meatloaf that is so tender and delicious, you’ll find yourself making it again and again.

Hi! Remember me? I’m trying to be a better blogger, I swear. And perhaps you haven’t given my absence a second thought. But I have, and I’m working on it. I’m juggling two businesses, two kids, a freelancing career and … well … some days I just don’t know where the time goes! But I’m a work in progress, just like everyone else.

So how about a new recipe?

I’m the first to admit I’m not a fan of ground turkey. I just find it so tasteless, and honestly rarely use it in recipes.

I also really hate the word moist.

BUT.

There is just no other way to describe this turkey meatloaf.

Like so freaking crazy moist.

And even though I don’t really like ground turkey, I’ve made this recipe four times in the last six weeks or so.

And both my kids love it.

Yes, yes, pigs are now flying…

And it could not be simpler to make. Mix a few standard ingredients together, form a meatloaf shape, and bake.

SO GOOD.

My last shipment of sauces from the folks at Cucina Antica featured their Puttanesca one, and that’s what I used for this recipe, and for those that are following Whole30, this recipe is compliant! Their line of sauces are sugar free and have real tomatoes in them (not paste) and nothing unpronounceable. Heck to the yes!

Whether you’re eating clean, are looking for a family-approved recipe, or just want to learn to love ground turkey (or all of the above, like me!), give this one a whirl. I think you’ll love it as much as we do!

Hungry for more of the recipes I’ve developed for Team Cucina Antica? You can find them right here.

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Comfort Food: Meatloaf

November 8, 2010 · Narrative

I love picking people’s brains when it comes to things they make in the kitchen, or little tips and tricks they’ve picked up along the way. When I was out for dinner on Saturday night, the topic turned to food and everyone shared little things they did that were a stray from the norm (at least to me, anyway). Joy uses chicken broth when boiling pasta, instead of water. I’ve swapped out the water for chicken broth when I make rice, and it makes a huge difference, but had never thought to do the same when making pasta. (As an aside, after a trip to Costco this weekend, I learned that they made their mashed potatoes with chicken broth, instead of water or milk too, and for instant potatoes, they were delicious). Joy also uses Progresso tomato soup when making sausage and peppers, instead of tomato sauce. Another swap I hadn’t thought of. Beth poaches her meatballs, instead of pan-frying or baking them. Who knew? And Lisa, well, she doesn’t like to cook or bake and only has five spices in her kitchen (salt and pepper amongst the five), so she’s more of our consumer.

At the time of our food discussion, I was trying to figure out what to make for dinner Sunday night, and Beth suggested meatloaf. I haven’t made it in ages because although I love meatloaf (and especially meatloaf sandwiches the next day), the kids aren’t big fans. I usually reserve meatloaf for when we have company over, so Sunday night was perfect. I also promised a neighbor dinner (in return for them generously blowing all the leaves on our steps, not once, but twice), so I could kill many birds with just one bake (doubling the recipe got me three meatloaves; two for dinner, one for the neighbors). Beth mentioned that her husband loves the Lipton Onion Soup version of meatloaf. I usually don’t use a recipe when making meatloaf, but figured I’d give it a whirl.

When I brought the meatloaf to the table, everyone handed me their plates, one by one, to load up on meatloaf, fresh fruit and Garlic Spinach Balls. When it comes to sitting down at the dinner table, Madeline is a bit of a challenge. She is still for a very small window and then she is in and out of her seat, no matter how much begging, pleading or cajoling I do. And if she doesn’t like what’s for dinner, it’s even harder. Fruit is always a good sell and gets her to stay put for a bit. She looked at the meatloaf and started to tell me that she didn’t want any of it. I convinced her to at least try it. Just a few minutes later, I checked back in on her, and she had polished off the whole slice. This is monumental for her, trust me. And Nick? Same deal. Ate his entire piece. He who does not like meatloaf. Out of the two meatloaves that hit the table for dinner, there was half of one left. Five out of six kids had seconds. Gotta love those stats.

I don’t know what made this recipe so much more likable for the kids than the others I’ve made, but it definitely is one of the more moist versions we’ve had. I followed the recipe for the most part, although I swapped out the bread crumbs for oatmeal (as Beth suggested), so the end result was something that was pretty darn healthy and loaded with fiber to boot.

This one’s a keeper. Meatloaf haters be darned.

Need more meatloaf recipes?
This one from Martha Stewart back in February was mighty tasty.
Then there was this one from my chef crush, Tom Colicchio.
And lastly, Sunny Anderson gets in on the action with her turkey version.

Project 365
November 8, 2010, Photo #206 and 207

As soon as Nick walked in the door after school today, he went looking for hot chocolate. The weather has seriously turned overnight, and with it came hail, crazy wind, spots of snow and cold. Darn you, Mother Nature.

I’ve always liked leftover meatloaf sandwiches better than the first day’s version of meatloaf. Whole wheat bread, toasted, thin slice of Cheddar, horseradish, delish.

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Comfort Food: Martha’s Meatloaf

February 16, 2010 · Narrative

When it comes to meatloaf, it seems that the camps are quickly divided right down the middle. You either love it or you hate it. Being firmly ensconced in the “love it” category, but being in the minority in this house, I sometimes use company coming over as an opportunity to have it. When I’m really desperate for a meatloaf fix, I make it and give half to The Neighbor Wife. What is it about meatloaf that gets everyone going? I mean, seriously, it’s the same consistency and basic taste of a meatball, right? And those don’t get everyone yelling “hate it!” Enlighten me.

I usually don’t use a recipe for meatloaf, but decided to give a new one from Martha Stewart a whirl. As most meatloaf recipes are, this one was super simple. Mix a bunch of things in a bowl, shape the mixture into a loaf and bake it. Dinner is done. Her recipe included a lot of horseradish and, while I may like it, it sounded like a little much. I scaled it back to just two teaspoons, instead of the one tablespoon plus two teaspoons that it called for. You can definitely taste a hint of horseradish. I think it could handle adding back in a bit more, but think the overall total originally called for in the recipe was a little steep. And this coming from someone who loves horseradish. Just sayin’.

It had a nice, mild flavor, was easy to make and perfect the next day with a little bit of light mayo, ketchup and smushed in between toasted slices of bread.

Hungry for more meatloaf recipes?
This one from my chef crush, Tom Colicchio, was another good one.
Sunny Anderson’s version of meatloaf got The Ex to clean his plate….

Tom Colicchio’s Meatloaf

June 2, 2009 · Narrative

I’m not going to lie. The men-with-no-hair thing just doesn’t do it for me. I’m not talking about men that are balding. I’m talking about men that have zero hair on top a la Michael Jordan, Moby, Vin Diesel and the like. But that being said, Tom Colicchio, on the other hand, is a whole ‘nother story. He is a little drink of hotness served up with a side of sparkling blue eyes. Never heard of him? He’s the head judge of Bravo TV’s Top Chef and has a string of successful restaurants and cookbooks. I don’t know what it is about him, but for him, my man-must-have-hair rule quickly goes out the window.

People magazine has been running a Meals Under $10 column, and one of the recent celeb chefs to make an appearance was Tom himself. With meatloaf. Love meatloaf. Total.comfort.food. A stick-to-your-ribs dinner one night, and a delicious lunch sandwich the next, how can one not like meatloaf? I’ll never understand it. I think I actually look more forward to the warm sandwiches the next day than the original dinner serving. Toasted white bread, healthy amounts of ketchup and mayo, total yum.

Usually when I make meatloaf, I wing it. Ground beef, a little bit of this, a dash of that, and a whole lotta something else. I don’t measure, I just do. But for Tom, I measured. I poured. I mixed. I followed the recipe, his recipe, to the letter. I always use a loaf pan when making meatloaf. I never do the whole shape-it-into-a-loaf on the baking sheet thing. But, of course, Tom wanted me to. So I did.

When the meatloaf came out, it was bubbly and juicy and just so incredibly mouthwatering that I couldn’t wait to dig in. As much as I love meatloaf, I’m not sure it’s the type of dish that can ever be elevated to OMG status. I mean, really, it’s a hunk of meat. You want it moist and juicy and you want it to taste like meat. This does. So does mine. No matter which recipe you use, as long as it covers the basics (egg or other binder, meat, light seasonings, ketchup), you can’t go wrong. If you’re looking for a recipe, feel free to use Tom’s version below. I don’t think he’ll mind one little bit….