MOM…THE MEATLOAF!!! Turkey Meatloaf
Tim and I had a quiet Saturday night at home planned so I decided to make a comfort food staple – meatloaf. I’d be remiss if I didn’t post this Wedding Crasher’s clip because I can’t help but (poorly) imitate Will Ferrell whenever I make meatloaf.
I have made this Barefoot Contessa recipe before and just love it. It’s very easy and is packed with flavor. The recipe below produces an enormous loaf so I always halve it. I used a blend on super lean ground turkey and a slightly fattier ground turkey. No other modifications to the recipe but I would recommend using a meat thermometer to test whether the meatloaf is done. And, make sure to let it sit for 5 to 10 minutes before slicing.
I served the meatloaf pureed cauliflower and sauteed spinach.
I am always glad to have leftovers because I think the meatloaf is even tastier served cold the following day!
- 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)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground 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.