Turkey Meatloaf - 2 Ways!

Yeah, Thanksgiving is a little over a week away and I chose to make turkey meatloaf this week. Timing is everything! Well, I actually made 2 turkey meatloaves; one stuffed with stuffing and one stuffed with tater tots!! At least I can freeze these if I think we're going to start getting too turkey'd out.

We had ground turkey in the freezer that we needed to use, and we just purchased a bunch of Stove Top stuffing boxes thanks to a great sale at one of our local grocery stores and a fantastic coupon making each box under $1. So my husband and I knew we wanted to combine one of the stuffing mixes with the ground turkey - so I started my research for recipes.

I found a few basic turkey meatloaf with stuffing recipes so I used one and just changed it a bit to make it more of my own.

I also found a recipe using hash brown potato patties (no stuffing in this meatloaf, just the potatoes), and both my husband and I were intrigued. I knew I could substitute tater tots since we had a huge bag of them in our freeze that needs to be used as well.

So I split the package of ground turkey in half and used half for each recipe. We both sampled a piece of each for dinner and they turned out great! My husband favors the tater tot loaf over the stuffing one and I am the exact opposite. But the important thing is - they worked. And we have dinners for a few nights...or lunches if we make a meatloaf sandwich!

Each recipe will be listed below. I will include the links with the original recipes, but will post my versions with the changes I made.

Turkey Meatloaf with Stuffing Inside! (Based on original recipe here).

Ingredients:

1 1/2 lbs ground turkey
1 box stuffing mix (I used Stovetop Sage flavor)
2 eggs
1/3 cup milk (water
1/2 cup onion (diced)
1/2 cup celery (diced)
1/2 cup dried cranberries
breadcrumbs
black pepper
nutmeg
dried parsley
paprika


Directions:

Prepare stuffing according to directions on the box. Set aside when done.

Combine eggs, turkey, breadcrumbs, onion, celery, milk and cranberries in a large bowl. Mix well. (I didn't include an exact measurement of breadcrumbs, it is used as a binder so use just enough that the meatloaf will hold together).

Transfer half to a greased loaf pan, and form into a meatloaf shape.

Spread stuffing on top of that half of meatloaf mixture.


When covered, take the remaining half of the mixture and put it on top of the stuffing. Form into a meatloaf shape and make sure to seal the edges so the stuffing is completely inside the turkey.

When formed, sprinkle the pepper, nutmeg, paprika and parsley flakes on top. (Season to taste).


Bake uncovered for 50-60 minutes in a preheated 350 degree oven.

Remove from heat and allow to rest for ten minutes before slicing.


Tater Tot Turkey Meatloaf! (Based on original recipe here).

Ingredients:

1 lb ground turkey
12 cup diced onion
10 3/4 Oz cream of mushroom soup (divided)
1 egg
2/3 cup breadcrumbs (I used panko)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
tater tots (I used 14 of them)
shredded cheddar


Directions:

Preheat the oven to 350 degrees F.

In a large mixing bowl, add ground turkey, onions, 1/3 cup cream of mushroom soup, egg, breadcrumbs, salt, pepper and garlic powder.

Mix together by hand until all ingredients are well blended.

Coat an 8 x 13 or 10 x 13 casserole dish with non-stick spray.

Press half of the meat mixture into a long rectangle in the dish.

Position the tater tots from the center out. There should be an inch or at least a half inch of meatloaf all around the edges, and you can add meatloaf where needed.


Spread the rest of the cream of mushroom soup evenly over the tater tots. Try not to get the soup on the meatloaf.


Carefully press the rest of the meat mixture flat between your hands and place piece by piece over the tater tots until completely covered.

Bring the edges of the meatloaf together, pinch and smooth out bumps. No soup should peek through.

Sprinkle a small amount of shredded cheddar over the top if desired.


Place casserole dish uncovered in oven. Bake for 1 hour.

Let the meatloaf rest for 5 minutes before serving.


Since both recipes baked at the same temperature and for the same amount of time, I was able to prepare both and then bake them together, which made it easy to do 2! I would say preparation for each only took about 10-15 minutes, so it was about a half hour total of prep and then baking. Definitely something to do when you are home for a good few hours and not trying to throw together dinner after work.

All in all they turned out well and we'll be making them again! I could see the stuffing one being used for Thanksgiving as an alternative to a regular turkey for those who opt for a "different" Thanksgiving!

Enjoy!

Game Day Snack Week 9 - Sweet Potato Biscuits (a Paula Deen recipe)

My November Food Network Magazine was FULL of yummy things that I want to try. But one stood out for a game day recipe and that was Paula Deen's Fluffy Sweet Potato Biscuits.

I love sweet potatoes, and I love biscuits, and biscuits can easily be a fantastic game day snack. You can eat them plain, you can put spreads on them or you can dip them in things like flavored dip or chili.

The recipe was relatively easy. It took me about 40 minutes from start to finish, and I only had a little trouble at the end working with the dough (as usual, doughy products usually are my downfall but I succeeded today, just had a bit of trouble). And the only other "issue" was that for some reason, I do not have a round cookie cutter. I could have used a glass to form the biscuits, but decided to use my Star of David cookie cutter instead. Hey - it worked and now we have fun star-shaped biscuits!

The biscuits turned out delicious and my husband and I both really enjoyed them. Part of me wonders if I used too much milk (I think I did, if I didn't second guess myself at one point I think my biscuits would have been a tad fluffier).

All in all, we were excited to eat these today (in addition to my husband's favorite game day creation from last season, the Pepperoni Cheese Fries), and we are excited to eat the extra biscuits with dinner this week.

I could also see making these for Thanksgiving!

I am happy to say this recipe was a success after last week's meringue disaster...

And now... the recipe (from FoodNetwork.com). I did not alter this in any way but next time I might just to add my own spin :-)

Ingredients:

3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 cup whole milk, as needed
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small bits


Directions:

Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal.

Add the sweet potato mixture and fold gently to combine.

Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato. (This is where I second guessed myself. I poured in some of the remaining milk and mixed and wondered if I needed more. Thinking back, I think I shouldn't have poured the rest in...oh well!)

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. (This was the only part that gave me trouble because I suck at working with dough. At least the recipe turned out okay!)

Pat the dough out into a 1/2-inch-thick round.

Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. (Or Jewish Stars, haha!)

Gently re-roll the scraps and cut out more biscuits.

Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.

Serve these fluffy biscuits warm or at room temperature.

Enjoy!!