Bubbys Turkey Meatloaf Dave Lieberman Food

BRAISED DARK MEAT TURKEY OVER EGG NOODLES

Steps:

• Generously salt and pepper the turkey.
• Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary.
• Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. Remove rosemary sprigs and serve over hot egg noodles.
• Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.

MEATLOAF WITH GROUND LAMB

Steps:

• Preheat the oven to 350 degrees.
• In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.
• Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.
• Add the ground meats and your cooled onion, garlic, and herbs.
• Add the worcestershire sauce and ketchup (or tomato paste).
• Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.
• Bake for 60-65 minutes.
• Let it cool for 5 minutes. Drain the fat and serve!

BUBBY'S TURKEY MEATLOAF (DAVE LIEBERMAN)

Steps:

• Meatloaf:
• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
• Red Pepper Sauce:
• Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.

ARETHA FRANKLIN'S SUMMERPLACE SALAD

Steps:

• Arrange salad ingredients except for lemon, in a bowl. Squeeze lemon juice over salad; chill in fridge for at least 15 minutes.
• Mix the dressing ingredients. Pour over chilled salad. Toss, then serve.

EGGPLANT BOLOGNESE

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
• Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.

VENISON-BEEF MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.
• In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside.
• DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST.
• In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice.
• Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf.
• Top loaf with the 1 cup of ketchup.
• Bake in oven for 1 hour.
• After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.

CHIPOTLE ( TURKEY ) MEATLOAF

Steps:

• Preheat oven to 350.
• Chop chile. Combine chile, adobo sauce, onion, and next 14 ingredients (through ground turkey breast) in a large bowl, stirring to combine.
• Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray.
• Bake, uncovered, for 30 minutes.
• While loaf bakes, combine sauce ingredients in a small bowl; brush over meat loaf.
• Cover and bake an additional 30 minutes or until thermometer registers 160°.
• Let stand 10 minutes before slicing.