Friday, September 11, 2015

Turkey Meatloaf

I'm not crazy about meatloaf but my family loved this! I actually made it ahead of time and froze it wrapped up in tinfoil. I let it defrost in the fridge over night and then baked it for almost 2 hours.

When making the loaf shape lean towards flattening so that it will cook evenly. No pictures this round! We ate it too quickly :)

If you are freezing the meatloaf I'd suggest the ketchup topping after the loaf has defrosted.


Turkey Meatloaf
Adapted from Ina Garten
Serves 8-10

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried) or oregano
1/3 cup Worcestershire sauce
3/4 cup chicken broth
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast (Optional: use a combination of turkey sausage and turkey breast)
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

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