Or so proclaimed my little brother on Facebook today. It is, indeed. I know we have a family recipe for meatloaf, and I know it’ll only be a matter of time before it makes its’ appearance on this site, but to tide you over until then I will share these recipes I picked up out of the latest Bon Appetit. It’s a little fancy, but who said we can’t be fancy with our comfort food?

Turkey Meatloaf with Mushrooms and Herbs

2 tablespoons Extra Virgin Olive Oil (plus additional for brushing)
2 cups 1/2 inch cubes crustless, day-old pain rustique (I think that’s bread for us North Idaho folks)
1 cup low-salt chicken broth
8 ounces sliced button mushrooms
2 large eggs, lightly beaten
1/4 cup minced shallots
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
1 pound ground turkey (15% fat)
1 pound ground turkey breast

Preheat oven to 350 degrees. Brush a meatloaf-sized pan with olive oil.

Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
Add turkey; mix until just blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170 degrees, about 1 hour 25 minutes. Let rest 15 minutes before serving.

4 servings, plus leftovers

(and as an added bonus, they included a recipe for grilled meatloaf and cheese sandwiches: they suggested sandwiching a 1/2 inch slice of meatloaf between two slices of either monterey jack, swiss or provolone cheese and 2 slices of wheat bread. Brush outsides with olive oil, grill in skillet about 3 minutes per side and serve with dijon mustard.)

Creme Fraiche and Chive Mashed Potatoes

3 quarts water
2 tablespoons coarse kosher salt plus additional for seasoning
2 pounds Yukon Gold or Yellow Finn potatoes, peeled and cut into 1-inch wedges
1/2 cup whole milke
1/2 cup creme fraiche (available at most supermarkets/specialty food stores)
2 tablespoons (1/4 stick) unsalted butter
3 tablespoons chopped fresh chives

Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer (or just mash them however you prefer, I guess) into large bowl. Cover bowl with clean towel to keep warm.
Heat milk, creme fraiche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. (Can be made an hour ahead of meatloaf…Let stand at room temp, reheat in microwaveable bowl.)

6 servings (and astonishingly enough, only 214 calories/10g fat per serving)

Glazed Root Vegetables

1 1/4 cups water
3 tablespoons honey
3 tablespoons butter
1 teaspoon coarse kosher salt plus additional for sprinkling
2 medium rutabagas, peeled, cut into 1/2 inch pieces
2 medium turnips, peeled, cut into 1/2 inch pieces
2 tablespoons chopped fresh Italian parsley

Bring 1 1/4 cups water, honey, butter, and 1 teaspoon coarse salt to a boil in medium saucepan over high heat. Add rutabagas and return water to boil. Cook for 2 minutes; add turnips. Boil until water is reduced to glaze and vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper, toss with parsely.

6 servings