Presenter: Hey, everyone.
Today, we’re going to be making Thanksgiving dinner in one bite, on the Cooking Everything
Outdoors show. Announcer: The Cooking Everything Outdoors
show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.
Presenter: Thanksgiving dinner in one bite, Thanksgiving meatloaf, yup it’s true, I’ve
put a Thanksgiving dinner into a meatloaf and it took a little while to get it right,
but I think I nailed this recipe. In fact, it’s so good in my opinion and
Tailgater Magazine’s opinion that they featured it in their magazine in the November-December
issue and that is another reason why I’m sharing this video with you now because I
want to show you exactly how easy it is to make and how wonderful it is to enjoy.
Preparation and equipment wise, you really don’t need that much.
I’m going to be using the Camp Chef outdoor oven.
You can use your indoor oven. You can use a gas grill or a charcoal grill,
any of those will work just fine. What you have to keep in mind is that we’re
baking. So no matter what you’re using no direct
bottom heat so you don’t burn this. I’m also going to be using a loaf pan.
And this is cast iron, which I really, really like and I think it imparts a nice traditional
flavor to it. Traditional is probably not the right word,
but it does impart a flavor that you just don’t get from the tin ones.
Now it doesn’t take a lot of ingredients to put this together, but it’s best if you
have either some leftovers or take a few minutes to prepare this.
So I have some stuffing that I’ve prepared and some mashed potatoes.
And now I’m going to show you how to put all these together.
Ingredients-wise this is really simple. You’re going to need some ground turkey.
You’ll need some stuffing ready to go, some breadcrumbs, some dried cranberries, mashed
potatoes, onion soup mix, some Dalmatian sage, some ground pepper and 1 egg.
The exact ingredients and measurements will be in the about section below or on my website.
We’ll set aside the mashed potatoes and the stuffing.
So I want to add my ground turkey, my breadcrumbs, my onion soup mix, Dalmatian sage, my pepper
and 1 egg. So we’re now just need to get in here and
mix all these up. You really got to get in there with your hands.
Now that this is mixed together thoroughly, we want to lay out some wax paper.
We’ll get the loaf out. What we want to do is we’re going to form
the loaf in a flat rectangle, approximately the width of our loaf pan.
That’s really important that you do it that way.
And we’re looking for a rectangle, it’s going to be about 6” x 10” would be a
good estimate there. That might even go 12 inches.
Now we want to lay out our stuffing, which you’re going to imagine this is going to
be a big roll with the stuffing and the cranberry inside.
Doesn’t have to be packed. That’s about 1 cup right there.
Now we’re going to take our cranberries and we’re going to put a nice layer of those
there. Now these are dried and sweetened.
You can get them unsweetened. I actually like the little bit of sweetness,
because it parallels the cranberry sauce. This is the tricky part.
We need to get this in there in a roll. So what I like to do is I like to roll mine
up and as best as possible get that seam pinched. Once we have it like that, you can very carefully
flip it over so its seam’s side down and remove your wax paper, and then give a final
press to shape your loaf in there. And this should be a good 3 quarters to 1
inch below flip. Just like that.
Pretty darned simple, right? Now we need to put our final ingredient on
and that’s our mashed potatoes. And I just pile them in there.
And you notice that I’ve used red potatoes that I just love and I left the skins on which
I just love. You can do the creamy white mashed potatoes,
if you’d like, with no skin. There is no requirement.
And that’s it. That’s basically what we’re looking for.
You can pretty these up as however you like. Okay, now you want to put this into a 350-degree
preheated oven. The important thing here is that you understand
that we’re cooking with, number one, turkey, and it’s stuffed.
And those two ingredients combined together require an internal temperature of a 165 degrees
Fahrenheit. Anytime you stuff anything it has to be cooked
to 165 to be safe. So I like to use a thermometer probe on mind
and I’m just going to judge as best I can and get that in there.
Baking time, until we hit 165 degrees, it should be about 45 minutes.
Okay, at about 58 minutes exactly, took a little bit longer.
It’s kind of cool outdoors, so that’s going to happen.
I hit a 164 degrees and I want to pull it now.
Look at that. That is beautiful.
So you’re going to want to let this rest for a little while.
15 or 20 minutes would be just about right before we start slicing into it.
I’m going to get those juices redistributing back into it.
While that’s happening I’m going to whip up a little bit of gravy and we’ll serve
this bad boy up. And I just got a little rustic gravy I made
here, full lumps and everything, but for our purposes it’s perfect.
And now we need to get in here and get us a good chunk of our Thanksgiving dinner and
a meat loaf. The first slice is always a little challenging
to get out. And you can see the mashed potatoes there,
the turkey, the stuffing, the cranberries. And really, only thing you need now is a little
bit of green beans and you’ve got it. So if you’re tailgating, if you’re camping,
if you’re home alone, knock this bad boy out because it is full of great flavor, great
taste, great bites. It tastes just like a Thanksgiving dinner.
So that’s it for me, I‘m out of here. Go check out the November-December issue of
Tailgater Magazine. You’ll see my article there.
Like this video, subscribe to this channel, share it, tell everybody about it.
And happy Thanksgiving!