Laura's Favorite Turkey Meat Loaf Recipe
Adapted from the Turkey Meat Loaf from The Barefoot Contessa Cookbook (p. 138)
1 large yellow onion, chopped
1 tablespoon olive oil
1 teaspoon kosher salt
3/4 teaspoon black pepper
4-5 sprigs of fresh thyme (1/2 tsp dried) (I grow lemon thyme in my garden, and I use that)
2 tablespoon Worcestershire sauce
1 teaspoon tomato paste
1/2 cup chicken stock
2.5 lbs ground turkey breast (the packages in my store are 1.2 lbs, I use 2).
1 cup Italian bread crumbs
2 eggs, beaten
1/2 cup ketchup or barbecue sauce (I think it tastes great either way!)
Preheat oven to 325 degrees.
In a medium saute pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme, until the onions are somewhat browned, about 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste, and mix well. Allow to cool (to room temperature if time, but I usually just let it sit a few minute, stirring a few times to dissipate the heat a bit).
Combine the ground turkey, bread crumbs, eggs, and onion mixture in large bowl. Mix well and shape into a rectangular loaf on an ungreased cookie sheet (I cover mine with a Silpat). Spread the ketchup or barbecue sauce over the top. Bake about 1 hour until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meatloaf will keep the top from cracking.) Serve warm with garlic mashed potatoes. Also good cold or at room temperature.
