Ina Garten's Turkey Meatloaf
- prep time15 min
- total time 120 min
- serves 8 - 10
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved.
3 cups yellow onions, chopped (2 large onions)
2 Tbsp good olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp fresh thyme leaves (1/2 tsp dried)
⅓ cup Worcestershire sauce
¾ cup chicken stock
1 ½ tsp tomato paste
5 lb(s) ground turkey breast
1 ½ cups plain dry bread crumbs
3 extra-large eggs, beaten
¾ cup ketchup
1. Preheat oven to 325ºF.
2. 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.
3. 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 160ºF. 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.