5. Turkey Meatloaf
The key to excellent meatloaf is threefold: a well-seasoned base, a generous glaze, and careful cooking. We realize that some people may still bear scars from the bone-dry loaves of their childhoods, but a creation like ours will banish them with a single bite of this turkey meatloaf recipe.
Among the most comforting of all comfort foods, a well-made meatloaf delivers that warm, rib-sticking goodness we all crave. The key to excellent meatloaf is threefold: a well-seasoned base, a generous glaze, and careful cooking. We realize that some people may still bear scars from the bone-dry loaves of their childhoods, but a creation like ours will banish them with a single bite of this turkey meatloaf recipe.
NUTRITION: 290 calories, 11 g fat (3 g saturated), 920 mg sodium
SERVES 4
YOU’LL NEED
For the turkey meatloaf:
1 small onion, peeled and quartered
1⁄2 red bell pepper, stemmed and quartered
1 small carrot, peeled and roughly chopped
2 cloves garlic, peeled
1 1⁄2 lb ground turkey
1⁄2 cup bread crumbs
1⁄4 cup low-sodium chicken stock
1 egg, beaten
1 Tbsp Worcestershire
1 Tbsp low-sodium soy sauce
1⁄2 tsp dried thyme
1⁄2 tsp salt
1⁄2 tsp black pepper
For the glaze:
1⁄2 cup ketchup
2 Tbsp brown sugar
2 Tbsp low-sodium soy sauce
2 Tbsp apple cider vinegar
HOW TO MAKE IT
- Preheat the oven to 325°F.
- Combine the onion, bell pepper, carrot, and garlic in a food processor and pulse until finely minced. (If you don’t have a food processor, you can do this by hand.)
- Combine the vegetables with the turkey, bread crumbs, stock, egg, Worcestershire, soy sauce, thyme, and salt and black pepper in a large mixing bowl.
- Gently mix until all of the ingredients are evenly distributed.
- Dump the meatloaf mixture into a 13″ x 9″ baking dish and use your hands to form a loaf roughly 9″ long and 6″ wide.
- Mix the glaze ingredients together and spread over the meatloaf.
- Bake for 1 hour, until the glaze has turned a deep shade of red and an instant-read thermometer inserted into the center of the loaf registers 160°F.
6. Spicy Macaroni and Cheese With Jalapeños and Prosciutto
This spicy mac and cheese is based on béchamel—butter, flour, and milk—which helps cut the calories in half. We add jalapeños and prosciutto for some spicy, smoky goodness; feel free to leave them out though if you’re not a spice fan.
Ask Americans what they would eat for their last meal on earth, and most would likely tell you mac and cheese. Too bad restaurants and frozen-food purveyors start their macaroni and cheese with a base of cream and butter—a recipe for caloric calamity. This spicy mac and cheese is based on béchamel—butter, flour, and milk—which helps cut the calories in half. We add jalapeños and prosciutto for some spicy, smoky goodness; feel free to leave them out though if you’re not a spice fan.
NUTRITION: 480 calories, 9 g fat (5 g saturated), 450 mg sodium
SERVES 6
YOU’LL NEED
2 Tbsp butter
1⁄2 yellow onion, minced
2 Tbsp flour
3 cups milk
2 cups shredded extra-sharp Cheddar
Salt and black pepper to taste
1 lb elbow macaroni, penne, or shells
1⁄4 cup chopped pickled jalapeños
2 oz prosciutto or ham, cut into thin strips
1⁄2 cup panko bread crumbs
1⁄4 cup grated Parmesan
HOW TO MAKE IT
- Preheat the oven to 375°F.
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent (but not browned), about 3 minutes. Add the flour and stir to incorporate into the butter.
- Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming.
- When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in the cheese and season with salt and pepper.
- Cook the pasta according to the package instructions until al dente, drain, and return to the pot. Add the cheese sauce, jalapeños, and prosciutto and stir to fully incorporate.
- Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs and sprinkle with the Parmesan.
- Bake for 10 minutes. Turn on the broiler and broil until the bread crumbs are golden brown and crispy, about another 3 minutes.