Surly granny’s holiday meatloaf

Bread, whole wheat, torn into pieces	1 slice
Milk, whole	¼ cup
Apple, Braeburn	1
Turkey, ground	1 pound
Onion, finely chopped	½ cup
Celery, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Egg, lightly beaten	1
Salt	½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Oil, vegetable	1 tablespoon
Cranberry sauce	½ cup
Ketchup	2 tablespoon
Carrots, cut into 1-inch pieces	2 medium
Parsnips, cut into 1-inch pieces	2 medium
Bread stuffing, cooked
Turkey gravy, heated

1. Preheat the oven to 425°F. 
2. In a food processor, pulse the bread into fine crumbs. 
3. Transfer the crumbs to a large bowl, and add the milk. 
4. Grate the apple into the bowl. 
5. Add the turkey, onion, celery, parsley, egg, salt, and pepper; mix with hands until well combined. 
6. On a rimmed baking sheet lined with Silpat, form four loaves spaced about 3 inches apart. 
7. In a medium bowl, toss the carrots and parsnips with the oil; scatter around the meatloaves. 
8. Roast for 10 minutes. 
9. Combine the cranberry sauce and ketchup with some pepper, and brush the loaves. 
10. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F. 
11. In large serving bowls, ladle gravy into each one and then create a mound of stuffing in the center. 
12. Place a meatloaf on each stuffing mound, and spoon roasted carrots and parsnips into bowl.

Pinot noir-braised pot roast with root vegetables

Oil, extra-virgin olive	2 tablespoons +
Beef chuck roast, cut into 1 ½-inch cubes	2 pounds
Salt, kosher	1 tablespoon
Pepper, freshly ground
Flour, all-purpose	Dredging
Carrots, peeled, cut into 1-inch pieces	6 medium
Parsnips, peeled, cut into 1-inch pieces	3 medium
Leeks, white & green parts only, cut into 1-inch pieces	2
Celery root, peeled, cut into 1-inch pieces	1 pound
Pinot noir, fruity	750 ml
Butter, unsalted	4 tablespoons + 4 tablespoons
Vinegar, white balsamic	1 teaspoon + ½ cup
Onion, red, thinly sliced	1
Bay leaf	1
Sugar	1 tablespoon
Peppercorns, pink, whole	1 teaspoon
Water	1 ½ cups +
Potatoes, Yukon, peeled, cut into 2-inch pieces	1 ½ pounds
Onion, sweet, chopped	1 large
Parsley, chopped	Garnish

1. In a large enameled cast-iron casserole, heat the oil. 
2. Season the meat with salt and pepper, and dredge in flour. 
3. Working in two batches, sear the meat over moderately high heat until browned on all sides, about 5 minutes per batch; transfer to a plate. 
4. Add the carrots, parsnips, leeks, and celery root, and cook over moderate heat for 5 minutes. 
5. Return the meat and juices to the casserole, add the wine, and bring to a boil. 
6. Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 ½ hours. 
7. Stir in 4-tablespoons butter and vinegar; season with salt and pepper. 
8. Meanwhile, pack the sliced onion into a 1-quart jar. 
9. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns, and water; bring to a boil until the sugar is dissolved. 
10. Pour the brine over the onion, and let cool; drain well. 
11. In a medium saucepan, cover the potatoes and onion with cold water; bring to a boil. 
12. Add a big pinch of salt, and simmer until the potatoes are very tender, about 40 minutes. 
13. Drain the potatoes; return the saucepan. 
14. Add 4-tablespoons butter, season with salt and pepper, and whisk until a chunky puree forms. 
15. Spoon the mashed potatoes into shallow bowls. 
16. Top with the pot roast, garnish with the pickled red onions and parsley, and drizzle with olive oil.

Recipe from Food&Wine Magazine, November 2016