Thanksgiving Meatloaf Deluxe

Meatloaf pic11

Cooking meatloaf is a good way to stretch the food budget for families. It is table-friendly with plenty of hearty flavor. Meatloaf is served in many diners and restaurants today and is considered a comfort food.

The most common recipe nowadays consists of ground beef, carrots, onions, milk, eggs, worcestershire sauce and breadcrumbs, with a bacon or ketchup topping, cooked in the oven and normally served warm with brown sauce and a side-dish of mashed potatoes or steamed rice. The leftover meatloaf may be stored in the freezer or refrigerator and then made into sandwiches of all sorts, breakfast, lunch and dinner.

Speaking of which, I make meatloaf using ingredients that are healthier but also flavorful. It is a great dish to serve on Thanksgiving Day since I incorporated stuffing in the meatloaf.

I always want to make a decent, traditional Thanksgiving dinner to celebrate the holidays. Unfortunately the experience has been anything but traditional. Believe me, Thanksgiving Day is not the time to experiment new recipes and test new ideas. After blaming the weather and every ingredient for my failure, I determined to make dinner a success this Thanksgiving. I created and tested each dish carefully. Here is the preview, I like to call it Thanksgiving in July:  Meatloaf, sweet potatoes, steamed jasmine rice, and a coffee cake.

 

Thanksgiving Meatloaf Deluxe

Meatloaf pic17

This is the star of the Thanksgiving Day. I use turkey, pork and cornbread stuffing to make this hearty meatloaf, plenty of food to go around. It makes 2 loaves, good for any holidays.

Stuffing: Add water and milk in a small pot, cook until boiling, add melted butter, stir, bring to a boil again. Add stuffing mix, stir with liquid. Cover the pot and remove from heat. Wait 5 minutes, use a spoon to fluff up stuffing. Set aside. Cover the pot but leave a big gap for air circulation. Don’t sweat it.

Heat a skillet with oil on medium heat, saute onion, celery and garlic, season with pinch of salt and black pepper. Cook until fragrant, soft but still crisp. Add cornbread stuffing to the veggie, mix to combine. Remove from heat, let cool, uncovered.

Meatloaf pic3

Preheat oven to 375 degrees F. Cook time:  1 hour and 5 to 10 minutes until reaches 175 to 178 degrees.

In a large mixing bowl, season ground meat with salt, black pepper, 1 tablespoon sherry wine, 1 teaspoon cornstarch, mix well. Also add 1 tablespoon oil, 1 egg, then add the stuffing-veggie mixture, mix everything together using both hands. Don’t over mix.
(Don’t add sesame oil, it takes away the stuffing flavor.)

Divide the meat mixture in between 2 greased loaf pans, use a spatula to shape it. Don’t over pack it. Pour 1/2 cup tomato sauce on top of meatloaf, let it drip down on the sides. Cover the pan loosely with tin foil, don’t seal it.

Meatloaf pic18

Bake in the preheated oven for 1 hour and 5 to 10 minutes until the internal temperature reaches 175 to 178 degrees. Take the cover off after 1 hour and check the temperature. Continue to cook uncovered for another 5 to 10 minutes if necessary. It will dry out if cooked too long.

Meatloaf pic19

Let the meatloaf rest and cool for 15 minutes, loosely covered with tin foil to keep warm. Cut into slices and serve with steamed jasmine rice and sweet potatoes. Wonderful meal. Add a simple salad if you want.

Meatloaf pic14

 

Print recipe:

Thanksgiving Meatloaf Deluxe

  • Servings: 6 to 8 | Recipe by Leslie at Soups Ahoy
  • Print

Ingredients and Instructions

Meatloaf:
2 medium onions, finely chopped
3 to 4 stalks celery, finely chopped
3 to 4 cloves garlic, finely chopped
1 large egg, lightly beaten
1 pound (16 oz) ground turkey (93/7 fat)
1 1/2 pounds (24 oz) ground pork (90/10 fat)

Topping:
1 can (8 oz) Hunt’s tomato sauce
1 tablespoon dark brown sugar, lightly packed
1 teaspoon finely chopped ginger
Mix the three ingredients in a bowl, set aside.

Stuffing:
1 box (6 oz) Stove Top cornbread stuffing mix
3/4 cup regular milk
3/4 cup water
2 tablespoons butter, melted

Stuffing: Add water and milk in a small pot, cook until boiling, add melted butter, stir, bring to a boil again. Add stuffing mix, stir with liquid. Cover the pot and remove from heat. Wait 5 minutes, use a spoon to fluff up stuffing. Set aside. Cover the pot but leave a big gap for air circulation. Don’t sweat it.

Heat a skillet with oil on medium heat, saute onion, celery and garlic, season with pinch of salt and black pepper. Cook until fragrant, soft but still crisp. Add the cornbread stuffing to the veggie, mix to combine. Remove from heat, let cool, uncovered.

Preheat oven to 375 degrees F. Cook time:  1 hour and 5 to 10 minutes until reaches 175 to 178 degrees.

In a large mixing bowl, season ground meat with salt, black pepper, 1 tablespoon sherry wine, 1 teaspoon cornstarch, mix well. Also add 1 tablespoon oil, 1 egg, then add the stuffing-veggie mixture, mix everything together using both hands. Don’t over mix. (Don’t add sesame oil, it takes away the stuffing flavor.)

Divide the meat mixture in between 2 greased loaf pans, use a spatula to shape it. Don’t over pack it. Pour 1/2 cup tomato sauce on top of meatloaf, let it drip down on the sides. Cover the pan loosely with tin foil, don’t seal it.

Bake in the preheated oven for 1 hour and 5 to 10 minutes until the internal temperature reaches 175 to 178 degrees. Take the cover off after 1 hour and check the temperature. Continue to cook uncovered for another 5 to 10 minutes if necessary. It will dry out if cooked too long.

Let the meatloaf rest and cool for 15 minutes, loosely covered with tin foil to keep warm. Cut into slices and serve with rice and any green vegetables, delicious.

Meatloaf pic11

 


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