The Kitchen Fall Meatloaf Food

FALL MEATLOAF

Fall Meatloaf image

Provided by Katie Lee Biegel

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups ketchup
1 cup canned whole cranberry sauce
1/2 jalapeno or serrano, optional
2 tablespoons olive oil
1 yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 pounds ground turkey
1 1/2 cups stuffing mix
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
1 sweet potato, cut into 8 wedges, then halved again lengthwise into spears

Steps:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.

MEATLOAF FOR MEATLOAF HATERS

Meatloaf for Meatloaf Haters image

I didnt really like meatloaf...until many many experiments in the kitchen gave me this recipe. Thanks and enjoy this unusual yet wonderful creation.

Provided by El Bistro

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground chuck
1 lb ground pork
1 medium onion
4 green onions
1 stalk celery
1 sprig parsley
2 garlic cloves
1 tablespoon sour cream
1 teaspoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon fresh cracked pepper
1 tablespoon salt
3 slices bread
2 eggs
1 1/2 cups V8 vegetable juice

Steps:

Dice and saute onion, green onion (including most of the green parts)and celery.
When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
Continue until onions are lightly browned. Set aside.
Preheat oven to 375 degrees.
Finely chop parsley.
Breifly soak bread in water.
Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
Mold the meat into buttered loaf pan.
Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
Cook for 1 hour 15 minutes.
Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.

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