Party Food in a Pinch

So recently I was helping host a bridal shower and we worried that our appetizers and dessert options wouldn’t be enough. The MOH pulled out this recipe she found on Pinterest and it was such a hit! So easy it’s not even fair. It’s also the best thing to make in bulk since it’s a crockpot dish. It comes out so succulent and has the crowd-pleasing sweet and savory element that works well for hosting others.

Bonus: no cooking skills needed whatsoever, just dump and serve.

  • 1 bottle of sweet baby rays bbq sauce
  • 1 jar of grape jelly
  • 1 bag of frozen meatballsIMG_9667

(Optional, a tbsp. of sriracha for an extra kick)

Happy Eating, XO

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Turkey Meatloaf

What a bad rep meatloaf has. Often referred to as: cafeteria cuisine or diner drab, meatloaf is known as dry & un-flavorful. Plus if you take away the fat of pork or beef, you are setting yourself up for failure. FALSE! The old myth that only fat=flavor is debunked with this recipe. Not only is this meatloaf delish, its a great example of comfort food done right.

  • 1 lb ground turkey
  • 1.5 cups of mirepoix mix (you can chop your own or buy the pre chopped stuff. Its just diced celery, carrots, and onions so don’t be fooled by the fancy French name. Note it can be equal parts of each or adjusted based on what you like. I personally decrease the carrots and increase the onions, but to each his own).
  • 1 tbsp. Worcestershire sauce (I lied its actually a total of 2 tbsp. 1 will go in the dish and 1 will be used as a glaze: see cooking instructions below).
  • 1 tbsp. bbq sauce (any brand of the bottled stuff, don’t need home made on this one).
  • 1 tbsp. ketchup
  • 1 egg
  • 1 cup bread crumbs (I do the Italian seasoned ones, but if you have plain lying around don’t sweat it).
  • 2 tbsp. minced garlic (keep a jar of this in your fridge, upwards of 5 recipes on the blog use it).
  • Salt & Pepper to taste (I add a few pinches of red chili flakes too, but I love spicy).

In a non stick pan, sautee the mirepoix, olive oil, salt pepper, garlic, and chili flakes. Once the veggies are softened (and cooled! don’t add hot, straight from pan. you will end up cooking the egg versus using it as a binder) add to the meat, along with the egg, sauces, and breadcrumbs. Mix well. Pour in meatloaf pan and take the same portions of the sauce (1 tbsp. worcestershire, 1 tbsp. bbq, and 1 tbsp. ketchup, mix and pour glaze on top of the meatloaf (I spread it with the back of  a spoon to coat evenly. Trust me on this, not only does it hold in the moisture, but it adds a great crust of flavor since the sugars will caramelize when baking). Throw into a pre heated oven at 350 degrees for about 25-30 minutes based on how deep your loaf pan is. Comment below if this hasn’t changed your mind about meatloaf. Note, I served with the pantry gravy (recipe under sauce boss) when my dad came over for dinner. Also note, word on the street is there is a great variation on this using dry French onion soup mix, stay tuned for more on that.

Happy Eating, XO.