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To help keep the meat moist, I made a panade with the breadcrumbs and some milk. The recipe calls for baking the meatloaves surrounded by Brussels sprouts and carrots. My 12-inch round cast iron skillet wasn’t going to be large enough, therefore, I switched to a roasting pan. The meatloaves are baked for approximately 25 minutes or until a meat thermometer reaches 165°. When the meatloaves are done, remove them to a platter or dinner plates and keep warm. To the pan you’ll add butter and mushrooms and cook for approximately 4 minutes. Next, add flour, garlic and thyme and cook for one minute. Slowly whisk in the stock and simmer until desired consistency. Adjust seasoning with salt and pepper.
The meatloaf with mushroom gravy was delicious. The herbs in the meatloaf gave it a lovely flavor. Since I forgot to get cremini mushrooms at the food store, I used some dried porcini mushrooms that I rehydrated for this recipe. While my husband and I enjoyed the meal, he noted that the meat seemed a bit dense. Perhaps my panade needed more moisture to make it very pasty. If I make this again, I’ll switch to fresh breadcrumbs, but still make a panade. The next recipe I made utilizes a slow cooker for making Mississippi Roast, a recipe that I found in The New York Times and featured in the article “The Improbable Rise of Mississippi Roast,” by Sam Sifton, January 25, 2016. The roast is flavored with salt, pepper, pepperoncini and a quick, homemade ranch dressing. Other ingredients for the recipe include, all-purpose flour, neutral oil, unsalted butter, mayonnaise, apple cider vinegar, dried dill, sweet paprika and buttermilk (optional). I used a smaller chuck roast than the recipe called for, about two pounds. I followed the recipe and only needed to cook mine for 6 hours. The meat was tender and moist. The flavors were subtle with plenty of sauce for drizzling over the meat and mashed potatoes I served with it. This would be perfect on soft sandwich rolls. As an accompaniment to the roast, I used my spinach from last week’s Dreyer Farms CSA box to make Kay Chun’s recipe for Creamed Spinach. The recipe required three pounds of fresh spinach, but that whittles down quite quickly after blanching. The creamed spinach is flavored with shallots and fresh garlic with the cream sauce made with milk, heavy cream and sour cream. This made for a creamy and flavorsome side dish, yet its richness did not make it feel heavy. I did find the sauce a bit thin to my liking, therefore, I added a bit more flour than the recipe called for. Noting in other comments, I added a few scrapings of fresh nutmeg. Delicious! Some cooks noted that they have made this ahead and reheated just before serving. This is perfect for the upcoming holidays as it doesn’t use oven space.
Skillet Turkey Meatloaves with Mushroom Gravy
By Lisa Cericola and Patricia S. York “Southern Living Magazine,” September 13, 2021 Active Time: 45 Minutes Total time: 1 hour, 5 minutes Ingredients 1-pound 85/15 lean ground turkey (white and dark meat) ½ cup finely chopped yellow onion (from 1 small onion) ⅓ cup panko breadcrumbs 2 teaspoons Worcestershire sauce 2 ½ tablespoons extra-virgin olive oil, divided 3 teaspoons finely chopped garlic (from 3 large cloves), divided 3 teaspoons fresh thyme leaves, divided, plus more for garnish 1 ½ teaspoons kosher salt, divided ½ teaspoon black pepper, divided 8 ounces fresh Brussels sprouts, trimmed and halved (2 cups) 3 medium carrots (halved lengthwise if wider than ¾ inch), sliced on an angle into 1-inch pieces (1⅓ cups) 1 tablespoon unsalted butter 1 (8-oz.) pkg. fresh sliced cremini mushrooms (about 3 cups) 1 tablespoon all-purpose flour 1 cup unsalted chicken stock Hot cooked mashed potatoes, for serving Directions
Mississippi Roast
“The Improbable Rise of Mississippi Roast” The New York Times, January 25, 2016 Recipe from Robin Chapman Adapted by Sam Sifton Total Time: 6-1/2 to 8-1/2 hours Yield: 6 to 8 servings Ingredients 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds 2 teaspoons kosher salt, plus more to taste 1½ teaspoons freshly ground black pepper, plus more to taste ¼ cup all-purpose flour 3 tablespoons neutral oil, like canola 4 tablespoons unsalted butter 8 to 12 pepperoncini 2 tablespoons mayonnaise 2teaspoons apple cider vinegar ½ teaspoon dried dill ¼ teaspoon sweet paprika 1 teaspoon buttermilk, optional Chopped parsley, for garnish PREPARATION
Creamed Spinach
By Kay Chun The New York Times/NYT Cooking Time: 25 minutes Yield: 6 to 8 servings Ingredients 3 pounds adult spinach (from five 10-ounce bags), tough stems removed 3 tablespoons unsalted butter ¼ cup finely chopped shallot 3 garlic cloves, minced 2 tablespoons all-purpose flour 1 cup whole milk 1 cup heavy cream Salt and black pepper ¼ cup sour cream Preparation
“TIP - To reheat, microwave with a damp paper towel covering the top to keep moisture in. Or spinach can be reheated in a pan, stirring occasionally, over low heat and adding more milk if necessary.
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