All American Dinner

Don't get me wrong, I love Italian, French, Mexican, and now even Thai food. But sometimes, there's nothing better than some good old American Comfort food....

Comfort food has a different meaning to each cook. To some, it's gooey mac and cheese. To others, it's a steaming bowl soup with crusty bread, or some hearty chili and corn bread. To my mom, comfort food is meatloaf, mashed potatoes, and roasted veggies. Simple, delicious, and comforting.

Boy, this meatloaf is to die for. Honestly, you can't even tell it's turkey (aka, semi healthy) because the sweet flavor of the caramelized onions juxtaposed with the tangy horseradish flavor the dish so wonderfully. The soaked bread and added sour cream make the meatloaf so tender and delicate, a comforting texture to devour; which is exactly what we did.

And of course, I had to make my sister her favorite honey roasted carrots. Meatloaf and carrots, what's better than that? Adding the honey halfway through the cooking prevents it from turning bitter, and you're left with a sweet glaze to tantalize your tastebuds while you savor the sweet, soft carrots. We're permanently stocked up on a family friends honey; it's the best honey I've ever had, and it really makes a difference as opposed to Sue Bee or Honeymaid, but use what you've got! And, most importantly, enjoy this comfort food.

Carmelized Onion & Horseradish Meatloaf

For meatloaf

2 medium sized onions, diced

1 1/2 tablespoons olive oil

a sprig of fresh thyme

2 cloves of garlic, crushed then chopped

2 slices white bread, crusts removed

1/4 cup milk

1 pound ground turkey

1 egg, lightly beaten

2 tablespoons sour cream

1 1/2 tablespoons horseradish

1/4 teaspoon dried mustard

kosher salt

freshly ground black pepper

Make meatloaf:

In a medium sized skillet, heat the olive oil over low heat. Add onions and saute over low heat, stirring every so often until the onions are a rich golden brown and caramelized. This may take 30-40 minutes, so be sure to give yourself enough time. Once the onions are caramelized, add in the thyme and garlic and cook for two minutes. Remove from heat.

Preheat the oven to 375F. In a small bowl, soak the crust-less bread in the milk for about five minutes. Place the ground turkey in a large mixing bowl. In another small bowl, whisk together the egg, sour cream, and horseradish. Remove the bread from the milk bowl, and squeeze to get rid of excess moisture. Add the bread to the turkey mixture, along with the egg/horseradish mixture followed by the dried mustard, salt, and pepper. Work the mixture together with your hands gently, until it is all combined. Transfer the meat mixture to a greased 9x5 loaf pan. Bake for 1 hour, or until the internal temperature reads 170 on an instant thermometer.

*I served the meatloaf with a simple sauce: 1/3 cup sour cream, 2 tablespoons mayo, and 2 tablespoons horseradish.

Buttermilk Mashed Potatoes

For potatoes

3 pounds red-skinned potatoes, diced into 1/2 inch cubes

1 tablespoon salt

1 1/4 cups buttermilk, slightly warmed

2 tablespoons butter

2/3 cup sour cream

1/4 teaspoon freshly ground black pepper

Make potatoes:

Put potatoes in a large pot, filled 2 inches over the top with water. Bring to a boil, add the salt, and continue to cook for 8-10 minutes or until the potatoes are fork tender. Drain. Add in half of the buttermilk, butter, and sour cream. Mash, while adding in the remaining buttermilk, or as much needed to achieve your desired texture. Season with freshly ground black pepper.

Honey Roasted Carrots

For carrots

6 large carrots, halved lengthwise and cut into small sections

1-2 tablespoons olive oil

1/2 teaspoon kosher salt

freshly ground black pepper

2 tablespoons good honey

Make carrots:

When the meatloaf is almost halfway done cooking, make the carrots. Line a metal baking sheet with aluminum foil, and place out carrots evenly. Drizzle with oil and then sprinkle with salt and pepper. Bake for 15 minutes, then remove, drizzle with honey, and bake for 5-10 minutes more or until the carrots are soft and tender.

*I also threw some asparagus on the baking sheet with about 10 minutes left with some olive oil, salt, and pepper. Upon removal from the oven I then drizzled them with fresh lemon juice, delish!