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Turkey Meatloaf with Broccoli Salsa Slaw Topping With Death By Cholesterol Mashed Potatoes Guest Chef Randy Fuhrman
Turkey Meatloaf 3- 11/4 lb packages. ground turkey 2 cups seasoned bread crumbs 4 eggs 3 cups assorted peppers sautéed (red, green, yellow) Start with 3 cups you will end up with about 1/12 cups to 2 cups after cooking them (you can use frozen peppers for this a lot easier) 2 cups sautéed brown onions 1 cup ketchup 1 cup your favorite salsa 1 tablespoon seasoned pepper 2 tablespoons granulated garlic Salt to taste
The onions and peppers can be sautéed together. After cooling the mixture you can add to the turkey mixture. Then mix all ingredients together and hand form into 2 loafs. You can make mini's and have the kids help you with this!
1. Cook the onions and peppers until soft and set aside let cool 2. Preheat oven to 375 3. Take the rest of the ingredients, mix well, then add the cooled onions and peppers 4. Hand shape the meatloaves to desired shape 5. Place in oven till top is set and firm to touch about 45 min to 1 hour pending on your oven 6. take out of oven and then smother meat loafs with the broccoli slaw top and sides (recipe Follows) 7. Cover slaw with foil and bake for 10 minuets at 450 7 Finish meatloaf in 450 oven till broccoli slaw has gotten a little golden.(around 10 ) The catsup has sugar in it which help make it glaze.
Broccoli Slaw Topping 1 bag of broccoli slaw 32oz.(I get at Smart & Final A lot cheaper there) 2 cups salsa drained (You can make your own or use your favorite) 1 cup Heinz catsup
Mix all ingredients together let set for at least 15 minutes or longer You will see a watery liquid which you can drain if you like This can be done while the meatloaf is in the oven
Salsa Ketchup This last for weeks and you can use this on your hamburgers it is great! 2 cups favorite salsa 2 cups ketchup
What is so great about this recipe is that you can make it ahead, re-warm and have leftovers to make incredible meatloaf sandwiches.
Randy's Death By Cholesterol Mashed Potatoes 5 Lbs. potatoes 1/2 Lb butter 1/2 Lb cream cheese ¾ cup sour cream 1 cup half and half Salt to taste White pepper to taste
1. I do this in 2 batches when I do 5lbs. 2. Cook the potatoes. 3. Wash well then prick with fork a few times (I leave the skin on). 4. Cook in microwave at high setting for 12 to 15 minuets pending on your microwave. They will be soft to the touch. 5. Add ½ of all the ingredients into a mixer bowl (I normally start with the butter, then the cream cheese the sour cream until well blended). 6. Then I start adding the potatoes one at a time until well blended (I like my potatoes to have some body to them so I do not make totally creamy). 7. Then slowly add the half and half till you get the desired consistency of the way you like your potatoes. 8. Salt & pepper to taste.
NOTES: You can add roasted garlic if you like. Seasoned pepper instead of white pepper. Sautéed spinach swirled into the potatoes is wonderful (A great way to get the kids to eat spinach). Adding cheddar cheese instead of the cream cheese or if you want to step it up a little add Boursin Garlic Herb Cheese.