Thursday nights have been a little hectic around the Britton household since our little man has a swim lesson that is right around the time we eat supper. I prepped the turkey meatloaf and put it in the oven and set the timer to go off while we were at the swim lesson. I fixed sauteed zucchini (we have lots of zucchini this week!) before we left and we picked up store-bought mashed potatoes (gasp!) on the way home. This recipe works well with ground beef although I think the ground turkey is a healthier option.
Recipe Courtesy of Ina Garten
- 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 (we prefer barbeque sauce)
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.
Makes 8-10 servings.
Notes: I find a mini food processor/chopper to be much easier to use to chop all the onions.
Don’t know what to do with all that extra fresh thyme? Throw it in the freezer. I freeze all my extra fresh herbs that I am not able to use right away for homemade chicken stock.