Turkey Meatloaf Katie Lee Biegel Recipes

Steps:

• 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
• Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
• Preheat the oven to 350 degrees F.
• Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
• Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
• The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

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.

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.
• In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara.
• Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing.
• For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes.
• Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.