Every other week our awesome guest contributor, Katie Workman, shares her favorite easy recipes and cooking tips and tricks as part of our What’s for dinner? series. Katie Katie is the Editor in Chief and Chief Marketing Officer of Cookstr.com , a website devoted to great, tested recipes from chefs and cookbook authors, so she knows her way around the kitchen.

A make-ahead turkey meatloaf

by Katie Workman

Is it me, or do some of you feel like meatloaf has gotten somewhat of a bad rap?  I certainly won’t argue that it’s the sexiest main course on the block, but it just has that Rodney Dangefield “I don’t get no respect” quality to it.

Well, give it another chance.  Not only is this meatloaf just plain delicious, it’s also lighter than you’d expect (ground turkey), yet still solidly in the category of comfort food.  It’s quite large so you will almost certainly have leftovers, if you’re feeding a family of 4 or 5.  And leftover meatloaf in the fridge is one of the most soul-soothing, happy-making thoughts I know.  You may hear it calling to you, late at night…”hi…it’s me…your fabulous meatloaf…”  Or maybe that’s really just me.

The make-ahead in the title is kind of superfluous, because really all meat loaves can be made ahead of time  You just mush it all up, mold it into its loaf shape, wrap it up and tuck it in the fridge.  Then an hour before dinner you unwrap it and toss it in the oven.  Meatloaf is highly forgiving - don’t get anxious about exact quantities.  And you can really have fun by poking around your fridge and pantry for add ins: some slivered sun dried tomatoes, sliced black olives, a 1/2 teaspoon of garlic, chopped roasted peppers, fresh herbs.  You can also saute other veggies along with the onions, like chopped broccoli, celery, or fennel.

Or you can make it exactly the way it is here, and be very happy.

• 1 cup chopped yellow onions (1 large onion)
• 1/3 cup finely diced carrots
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme, rosemary, or oregano
• 3 tablespoons Worcestershire sauce
• 1/3 cup chicken stock
• 1 tablespoon tomato paste (see Note)
• 2 pounds ground turkey
• 3/4 cup panko or plain dried bread crumbs
• 2 extra-large eggs, beaten
• 1/3 cup ketchup (or a mixture of chili sauce and ketchup)

Preheat the oven to 350 F.
Cook the onions, olive oil, salt, pepper, and thyme in a skillet over medium low heat until translucent, approximately 15 minutes.  Stir frequently, and don’t allow them to brown.  Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Let the mixture cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well (use your hands!) and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 50-60 minutes until cooked through. Serve hot or at room temperature.

Note : This is one of my favorite cooking tips EVER. If you don’t have tomato paste, or don’t feel like opening a whole can just for 1 tablespoon, use ketchup instead.  Most of us always have an open bottle of ketchup in the fridge.  Cool, right?

It occurred to me that this blog is called Problem Solved , and that for this to be really helpful, you should tell me your problems.  Not all of your problems, good God, but the ones that have to do with cooking and food - weeknight dinner frustrations, picky kid issues, questions about “how-do-I-make this”?  And then I can do my best to find some helpful answers.  So, have at it and post your problems or questions in the comments below because I want to write on topics you really care about!