This is exactly the kind of weeknight dinner I often crave: hearty but not heavy, familiar but a little different.
Get the recipe: Turkey and Sweet Potato Meatloaf
I came up with this recipe late last year. My friend Emmet and I prepared a special holiday menu for customers of our Full Fridge Club, a charity prepared food service, and I thought it would be fun to offer turkey meatloaf instead of ‘a roast turkey or more traditional ham or ham. something like that.
When we cook food for our customers, we have the same goals as any home cook: we want food that tastes really good and doesn’t take forever to prepare; we try to make things that use good quality and, ideally, local ingredients, but we don’t want everything to be expensive; and we want things to heat up nicely because we know people won’t necessarily eat a dish – or all of it – by the time they get it. This meatloaf checks all of those boxes.
The sweet potato keeps the turkey from drying out when you reheat it (as does using dark meat or any packaged ground turkey with at least 10 percent fat).
Speaking of reheating, you can put the whole meatloaf in a 300 degree oven or — and I highly recommend this method — reheat the slices in a buttered or oiled pan so that they are golden brown on the cut sides. And speaking of making ahead, it keeps for several days in the refrigerator. For even more advance, you can prepare the sautéed onion mixture a few days before assembling and cooking the meatloaf.
This is all very easy-going, which is worth exclaiming!
Get the recipe: Turkey and Sweet Potato Meatloaf
