Christmas is the perfect time for some comfort food, so I just had to share this amazing turkey meatloaf recipe from Barefoot Contessa. I paired it with Parmesan smashed potatoes and my absolute favorite broccoli recipe ever — chili-garlic roasted broccoli — from Rachael Ray. It was home-cooked heaven on a plate.
Let’s start with the meatloaf. I was never a meatloaf eater until recently. My parents never made it — maybe because it had a bit of a 70s TV dinner bad rap. But this version is moist, full of flavor and so tender it practically falls apart. Who would think that could be possible with ground turkey?
Barefoot Contessa’s recipe below makes a massive meatloaf. Five pounds of turkey? Umm, yeah. I cut it in half, and it was still a ton of food. I still had to cook it for about an hour and a quarter to cook it all the way through. It’s also important to note that this is one of the few recipes including ketchup that I am willing to eat. I *hate* ketchup — but I think cooking it for so long must tone it down, because it’s actually quite good on top of this meatloaf!
On to the potatoes. First things first — they’re not low fat. We’re talking heavy cream, sour cream, butter, cheese…but all of that makes these some pretty incredible potatoes. When you start mixing in the warmed up cream mixture, you’re going to think you’re making the potatoes too watery, but don’t worry — the potatoes soak up all that goodness in no time, making some of the fluffiest, creamiest potatoes I’ve ever had.
And finally — my favorite broccoli.
Roasting the broccoli in the oven adds so much flavor — it’s nutty and sweet, and the garlic and chili powder add some zip. I could literally eat this as a main course, it’s so good. I will never again boil or steam broccoli! The only problem I encountered was that cooking it to go with the meatloaf was tough because it needs a much higher temp than the meatloaf, so you can’t put them in the oven at the same time. I’d recommend cooking the meatloaf first, then letting it rest under foil while you do the broccoli. You really need the high heat to make the broccoli work, otherwise, I’d just say put it in for a little longer. But the high heat crisps up the florets and caramelizes the broccoli — yum!
I hope you enjoy this meal… and Merry Christmas!
- 3 cups chopped yellow onions (2 large onions)
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground turkey breast
- 1 1/2 cups plain dry bread crumbs
- 3 extra-large eggs, beaten
- 3/4 cup ketchup
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
Parmesan Smashed Potatoes
- 3 pounds red new potatoes, unpeeled
- 1 tablespoon kosher salt, plus 2 teaspoons
- 1 1/2 cups half and half
- 1/4 pound unsalted unsalted butter
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon ground black pepper
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
In a small saucepan, heat the half-and-half and butter. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Chili-Garlic Roasted Broccoli
- 1/4 cup extra virgin olive oil, eyeball it
- 5 to 6 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)
- 1 large head broccoli, cut into thin, long spears
Preheat oven to 425 degrees F.
Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.