On the first day at my last job, I spent much of my lunch hour getting to know Sheri, the oh-so-lovely Vice President of the company. We chatted about our mutual passion for food, and I told her all about my blog. Hearing the excitement in my voice as I blabbered on about cooking, she naturally followed-up with, “So, what’s your favorite meal to make?”
It wasn’t until I’d replied—until I saw the puzzled look on her face—that I realized she’d been expecting a fancier dish. Something more exciting or even more exotic. More complicated, perhaps.
“Meatloaf,” I told her in earnest. “It’s kind of my thing.”
Look, cool it is not. But downright delicious? That it is.
Meatloaf is the flavor of my entire adolescence. It’s as much a part of my youth as stretchy stirrup pants, awesomely bad sweater vests, and hair that never quite took to straightening. Rather than growing up and growing away from log-shaped beef concoctions, I’ve just embraced them bearishly. So really, it comes as no surprise that one of the most popular recipes on this here blog is Honey Barbecue Meatloaf. It’s fitting. It makes me smile.
This white meat version, much like its beef brethren, is just fantastic. It’s laced with thyme, oregano, garlic, and Parmesan—making each and every bite interesting and complex. The reason I deem it fool-proof is because this exact combination and the easy preparation never fail to produce a tender, super- flavorful loaf in under an hour. The best part is that by using dried herbs and forgoing the typical turkey meatloaf additions of diced onions, carrots, or peppers, you’re not only shortening prep time, but you’re likely ensuring that you have all of the ingredients on hand already.