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Volume 9

Dinner This Week: Hearty Turkey Meatloaf

By Keith Dresser Published

This week’s menus include Turkey Meatloaf, Pasta Frittata, and Italian Sausage with Grapes for dinner in an hour or less.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Turkey Meatloaf with Sautéed Green Beans

Substituting store-bought ground turkey for beef can lead to a dense, mushy  Turkey Meatloaf. To avoid this, we stir in quick oats, which add just the right amount of chew and help to open up the texture of the dense turkey. To avoid overwhelming the mild flavor of the turkey with too many add-ins, we stir in a modest amount of onion, as well as garlic, Worcestershire sauce, thyme, and Dijon mustard. Finally, we coat the meatloaf in a ketchup-based glaze, which we add in two stages to ensure that it sticks to the exterior. For Sautéed Green Beans that are tender, lightly browned, and fresh tasting, we sauté the beans first, then add water to the pan and cover it so the beans finish cooking in steam. 

Printable Shopping Lists: Turkey Meatloaf with Ketchup-Brown Sugar Glaze and Sautéed Green Beans with Garlic and Herbs

Equipment Review Slicing/Carving Knives

Want perfect slices at your holiday table? Lose the chef’s knife.

Dinner 2: Pasta Frittata with Mushrooms and Spicy Green Salad

For a Pasta Frittata that showcases egg and pasta in equal measure, we opt for superthin angel hair pasta. The strands of angel hair form a delicate network throughout the eggy interior. For convenience, we cook the pasta in just 3 cups of water in the same 10-inch nonstick skillet that we then use to cook the frittata. For flavor and textural contrast, we include in assertive add-ins like gorgonzola cheese and mushrooms. We pair the rich frittata with Spicy Salad with Mustard and Balsamic Vinaigrette. This bold salad uses a mix of greens, like arugula and watercress, that are dressed with a pungent vinaigrette.

Printable Shopping ListsPasta Frittata with Mushrooms and Gorgonzola and Spicy Salad with Mustard and Balsamic Vinaigrette

Equipment Review Large Saucepans

Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?

Dinner 3: Italian Sausage with Grapes and Creamy Polenta

Italian Sausage with Grapes and Balsamic Vinegar is a great example of the affinity that pork and fruit have for each other. Taking inspiration from a potsticker cooking method, we use a combination of sautéing and steaming to produce sausages that are nicely browned while still moist and juicy. For the sauce, we cook down seedless red grapes and thinly sliced onion until caramelized to create a sweet but complex base. White wine, in addition to balsamic vinegar, lends the dish acidity and complements the grapes. Oregano and pepper contribute earthiness and a touch of spice, while a finish of fresh mint adds brightness. For our Creamy Parmesan Polenta, we use coarse-ground, degerminated cornmeal, which provides a soft but hearty texture and nutty flavor. A pinch of baking soda cuts the cooking time in half and eliminates the need for stirring.

Printable Shopping ListsItalian Sausage with Grapes and Balsamic Vinegar and Creamy Parmesan Polenta


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.