Jan D'Atri

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Worcestershire sauce

Turkey Meatloaf

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It’s one of those family style favorites! Meatloaf never seems to go out of style. There are thousands of recipes for meatloaf using beef. But I’ve been looking for a turkey version of a classic meatloaf for a very long time and finally found one that will be my go-to from now on! Because turkey can be a bit dry, I was thrilled that this version is so juicy! That’s because of a few secret tips and techniques that make this meatloaf moist, flavorful and a perfect meal to make ahead, freeze and have for later! One of the secrets is, believe it or not, a couple of tablespoons of water! It’s how I make my meatballs, so I know it really helps keep the meatloaf juicy. The other technique is to make a paste-like mixture of milk, oats and breadcrumbs that gets added to the mixture. Finally, I decided to spice up the top with a combination of organic ketchup (for sweetness) and an Asian sweet and spicy sauce (for heat) called Gochujang, readily found in most grocery stores and Asian markets. If you love meatloaf and think that is has to be beef to be delicious, this recipe is going to change your thinking after one single scrumptious bite!

Watch my How To Video for Turkey Meatloaf here!

Steak Salad

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If you love main dish salads, this is one to try! The tasty fixins’ like chopped crispy bacon, hard boiled eggs and candied pecans all add to this hearty plateful of goodness, but I think it’s the dressing that really makes the meal! The sweet and tangy mixture in this dressing is a family favorite and one that we’ve used on spinach salads for years! I’ve changed things up a bit for this bountiful meal. I’ve added spring mix to the spinach greens, and I’ve accompanied the greens with a beautifully pan-grilled Flat Iron steak, cooked medium rare and sliced into strips. If you prefer grilled chicken on the side, it will be just as delicious! Secret! There is one important tip in tossing this salad. Add the dressing at the very last minute, right before you’re ready to serve it up. Also, instead of pouring the dressing directly over the greens, spoon the dressing along the inside of the bowl and let the dressing ooze down the sides. Then, give it a gentle toss. This is to keep the greens from getting soggy. If you decide that you don’t want to make this salad a main dish, it makes a savory side salad for just about any entrée. Make up a double or even triple batch of this liquid gold dressing, refrigerate, and then you’ll have it on hand for the next couple of few weeks!

Watch my How To Video for Steak Salad with Dijon Dressing here!

Carne Asada

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Simply put, Carne Asada means “grilled steak.” But because we use cuts like skirt, flank or sirloin steaks, let them bathe in aromatic marinades and top the meat with spicy seasonings, Carne Asada has and will always be a southwestern favorite! It can be served as a stand-alone entrée often served with a chimichurri sauce, or made into tacos, tostados or perhaps as a hearty salad served with avocado, tomatoes and queso. Carne Asada can be purchased already prepared in a marinade or you can make the marinade at home. This recipe combines a homemade marinade with a spice rub for maximum flavor. Cooking the asada is easy. It simply requires a hot grill or grill pan and, for best results, a meat thermometer. The key to a great carne asada is too cook the meat to about a 125-130 degree internal temperature and then let it rest for at least 10 minutes, during which time the meat will continue to cook a few more degrees. If making tacos with the carne asada, here’s tip for great tortillas. For flavorful, authentic tasting tacos, heat tortillas in a dry skillet or griddle for about 45 seconds on each side or until tortilla bubbles up and develops charred spots. Stack on top of each other to keep warm and pliable. If you’re looking for a shareable family-style Sunday supper, Carne Asada brings the flavors of the Southwest to life!

Watch my how to video for Carne Asada here!