This may sound like a thanksgiving dinner, but it is a tasty and satisfying weekend dinner anytime of the year. I recommend cooking the cabbage first to let it simmer on low heat while you prepare and cook the meatloaf.
Adapted from Good Eats Meatloaf
Serves 6 to 8
- 6oz of garlic flavored croutons
- Spices: 1/2 tsp of black pepper, 1/2 tsp of cayenne pepper, 1 tsp of chili powder, 1 tsp of dried thyme
- Vegetable mixture: 1/2 onion (roughly chopped), 1 carrot (peeled and broken), 1/2 red bell pepper (roughly chopped), 3 cloves of garlic (peeled and pressed lightly)
- 18oz of ground turkey
- 18oz of ground beef
- 1 1/2 tsp of kosher salt
- 1 egg
- 1/2 cup of ketchup
- 1 tsp of chili powder
- Dash of worcestershire sauce
- Dash of tabasco
- 1 tbsp of honey
- Preheat oven to 325F. In a food processor, combine croutons and spices. Pulse until the mixture is fine. Set the mixture in a large bowl.
- Combine the vegetable mixture in the food processor and pulse until the mixture is fine but not pureed. Add to the bowl with spices.
- Add ground meat, kosher salt, and egg into the large bowl. Mix until well incorporated. Pack this mixture into a 10 inch loaf pan and turn it over onto a parchment-lined baking sheet.
- Bake meatloaf in the oven. Meanwhile, combine glaze ingredients and brush sauce over the meatloaf after the meatloaf bakes for about 10 minutes. Continue baking for another 35 minutes. Make sure to check meatloaf internal temperature to ensure that it’s cooked thoroughly.
- 2 tbsp of butter
- 1/4 cup of finely chopped shallots
- 1 cup of peeled and diced gala apple
- 1 medium red cabbage, cored, toughly leaves removed, and thinly sliced
- 2 tbsp of apple cider vinegar
- 1 cup of dry red wine (I suggest a Pinot Noir)
- 1 tbsp of honey
- Salt and pepper
- 4 sprigs of thyme
- 1 tsp of caraway seeds, toasted
- 1 cup of chopped almonds, toasted
- In a large Dutch oven, melt butter over medium-low heat. Add shallots and apple and cook for 5 minutes until softened.
- Add cabbage, 3/4 cup of red wine, vinegar, honey, and 1 tsp of salt. Add thyme sprigs. Cover the pot, turn the heat to low, and bring to a slow simmer. Simmer for 1 hour while stirring occasionally to ensure the cabbage does not stick to the pan.
- Stir in an additional 1/4 cup of red wine halfway through cooking and add additional water throughout cooking if cabbage becomes dry (though you shouldn’t need to).
- Season cabbage with salt and pepper to taste. Add caraway seeds and stir in chopped almonds. Serve alongside a slice of meatloaf.