If you have family coming in for Thanksgiving but they’re arriving a few days early, you have several options. One, you can go out to eat all your meals prior to turkey day. Or two, you can cook a few things in advance so that you’re not tied to the kitchen more than the actual holiday requires. Here are a few ideas from our files:
Steve’s Chilly Days Chili, Enchilada Verde, and A Better Bolognese.
And here are two meatloaf recipes that are easy peasy to make and will feed a crowd … comfort food for a cozy pre-holiday meal.
Turkey Meatloaf
This is a lighter version of everyone's favorite comfort food -- savory and delicious, great for sandwiches the next day, this is regularly requested when the fam comes in. Did someone say garlic mashed potatoes? I thought I heard someone say that.... Oh, and if you want to be sure to have leftovers, you can easily double the recipe.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme leaves
- ¼ cup Worcestershire sauce
- ⅓ cup chicken stock
- ¾ teaspoon tomato paste
- 2.5 pounds ground turkey
- ¾ cup unseasoned bread crumbs
- 2 large eggs, beaten
- ½ cup ketchup + 2 tablespoons
Instructions
- Preheat oven to 325F degrees.
- Heat olive oil over medium-low heat and in a medium-size frying pan, add the onions, salt, pepper, and thyme.
- Cook for about 15 minutes or until the onions are translucent but not browned.
- Add the Worcestershire sauce, chicken stock, tomato paste, and ⅓ cup ketchup, and mix well.
- Set aside to cool.
- In a large bowl, combine the ground turkey, bread crumbs, eggs, and onion mixture and mix well.
- Using a spatula, pour mixture into a 9.5 x 5.5 x 2.5" loaf pan (it will be full!) or two smaller ones.
- Cook for about 1.5 hours or until the internal temperature reaches 165F degrees.
- Allow to cool slightly before slicing.
Mama's Meatloaf
This is our mama's recipe from La Cucina Marinello and a family favorite. This recipe will serve six, hopefully with leftovers. You can add potatoes and other root vegetables. Just cut to desired size, toss with a little olive oil, salt and pepper and scatter around the meatloaf. Bake as directed.
Ingredients
- 2 pounds ground beef
- 1 - 2 tablespoons extra- virgin olive oil
- 1 medium yellow onion, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, peeled and diced
- 2 tablespoons water
- 1 cup fresh Italian parsley, finely chopped
- ½ cup ketchup or barbecue sauce, divided
- 2 large eggs, beaten
- ½ cup Romano or Parmesan cheese
- ½ cup unseasoned breadcrumbs
- 4 –6 thick cut bacon slices
- 2 cups hot water
Instructions
- Preheat oven to 350 degrees F.
- In a medium skillet, warm the olive oil over medium heat. Add the onion and sauté for 5 to 10 minutes until the onion is soft and translucent. Add garlic and sauté for an additional 1 to 2 minutes or until fragrant. Remove skillet from the heat; add ¼ cup ketchup or barbecue sauce and 2 tablespoons water. Mix until well combined; cool slightly.
- In a large mixing bowl, add the ground beef, onion mixture, parsley, eggs, cheese, and breadcrumbs. Mix lightly with a large fork until ingredients are well blended. Do not mash the mixture or meatloaf will be dense. Using your hands, carefully shape mixture into a loaf shape and place in a 9 by 12-inch baking pan.
- Cut 3 strips of bacon in half and place them along the width of the meatloaf. Take the remaining slices and place them down the length of the meatloaf. Cover the meatloaf with the remaining ¼ cup of ketchup. Lightly sprinkle top of meatloaf with water.
- Optional: Place a pan filled with 2 cups hot water in the oven, under the meatloaf. The moisture from the water will keep meatloaf moist and the top from cracking.
- Bake uncovered for 1 to 1 ¼ hours. If bacon is not brown, place the meatloaf under the broiler for 2 to 3 minutes or until bacon is browned. Watch closely so bacon does not burn.