November 20, 2012

Turkey Meatloaf

Now that the election is safely behind us, I can admit it. My husband likes meatloaf. No, he doesn't request meatloaf cakes for his birthday every year like a certain not-so-successful politician we know. But he does look forward to eating it when the weather gets chilly.

This meatloaf is a little healthier than most because it's made with turkey rather than beef. It's flavored with a mixture of onions, thyme and lots of Worcestershire sauce. (I usually sprinkle on some extra Worcestershire and Tabasco once it's cooked). And it's topped with a simple coating of ketchup whose flavor deepens while the meatloaf cooks.

Serve this hot or warm, or even cold in a sandwich.

Saute the onions and other seasonings until translucent.

Stir in the Worcestershire sauce, chicken stock and tomato paste.

Combine the turkey, bread crumbs, eggs and onion mixture. 

There's no way around it. You have to use your hands for this.

Shape the mixture into a rectangle on a baking sheet.

Spread a layer of ketchup on top. It sounds weird, but don't skip the ketchup. The flavor changes when you heat it and it makes a nice sauce for the meatloaf.

Bake until cooked through.

Slice and eat!


Turkey Meatloaf

3 cups chopped yellow onions (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 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 tsp tomato paste
5 lb ground turkey breast (I used regular ground turkey)
1 1/2 cups plain dry bread crumbs
3 eggs, beaten
3/4 cup ketchup

1.    Preheat oven to 325 degrees F.

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.

3.    Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

4.    Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well.

5.    Shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top.

6.    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.)

7.    Serve hot, at room temperature, or cold in a sandwich.

Serves 8 to 10

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