How To Make Cheese-Stuffed Turkey Meatloaf By Queer Eye's Antoni…
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
"Nothing brings me more joy than cheese oozing out of what is essentially a very tasty giant meatball," says Queer Eye's Antoni Porowski of this recipe from his new cookbook, Antoni In The Kitchen.
Antoni's Pro Tip: A nice thick slice of cold leftovers with a bit of mayo and some butter lettuce make a fantastic sandwich.
Adapted from Antoni In The Kitchen by Antoni Porowski. Copyright © 2019 by Antoni Porowski. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
- 1 large onion, coarsely chopped
- 2 large garlic cloves
- 2 tablespoons olive oil
- Kosher salt
- 1 cup finely chopped fresh flat-leaf parsley leaves and tender stems
- 2 teaspoons Worcestershire sauce
- 2 teaspoons grated lemon zest
- 1 ½ teaspoons ground coriander
- ½ teaspoon red pepper flakes
- ⅓ cup ketchup, plus ¼ cup
- 1 ¼ cups panko breadcrumbs
- ½ cup whole milk
- 2 large eggs, lightly beaten
- 2 pounds ground turkey, 85% or 93% lean (a mix of light and dark meat)
- One 8-ounce block sharp cheddar cheese, at room temperature
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon freshly ground black pepper
Preheat oven to 400°F with a rack in the middle.
Pulse onion and garlic in a food processor until finely chopped.
Heat oil in a large skillet over medium-high heat. Add the onion mixture and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 7 minutes. Remove from the heat. Stir in the parsley, Worcestershire sauce, lemon zest, coriander, red pepper flakes, and ¼ cup ketchup. Transfer to a large bowl, and let cool.
In a large bowl, stir together the panko and milk and let soak 5 minutes.
Stir the eggs into the milk mixture, then add to the onion mixture. Add the turkey and ½ teaspoon salt and mix well with your hands.
Lightly oil a 13-x-9-inch baking pan. Shape about half of the meat mixture into a 9-x-5-inch rectangle in the center of the pan. Gently press the cheese into the center, then cover with the remaining meat, building a little wall (about 1 ½ inches thick) along the sides of the cheese block and on top, being sure to seal all the seams.
Mix together the brown sugar, black pepper, and the remaining ⅓ cup ketchup, then brush on top of the loaf. Bake until the top is deeply golden and the bottom edges are crisp, 50 to 60 minutes. Remove the meatloaf from the oven and let stand for 10 to 15 minutes before serving.