I don't make meatloaf often, but had the urge so I looked for the best Turkey Meatloaf recipe I could find. I adapted the one below from the Barefoot Contessa. It turned out wonderfully! It's a lot of meatloaf, and even though we all loved it, we could not finish it as leftovers. When I do this next time, I'm planning to make about 1/2 of it as meatloaf and make the other half into meatballs and then freeze them to use in pasta. Unless you have a really big family who loves meatloaf, or are doing this for a party, I suggest you do the same or reduce the ingredients. Hope you enjoy this as much as we did!
- 5 pounds ground turkey breast
- 3 cups chopped yellow or white onions
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken broth or stock
- 1 1/2 teaspoons tomato paste
- 1 1/2 cups plain dry bread crumbs
- 3 extra-large eggs, beaten
- 3/4 cup ketchup
- Preheat oven to 325 degrees Fahrenheit.
- In a medium saute pan, over medium heat, cook the onions, olive oil, salt, pepper, and thyme until softened but not browned, approximately 10 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 on top. Bake for about 1 1/2 hours, or until the internal temperature is 160 degrees and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Remove from oven, let rest for a few minutes and then serve.
|Amount Per Serving||%DV|
|Serving Size 270g|
|Recipe makes 10 servings|
|Calories from Fat 161||37%|
|Total Fat 17.98g||22%|
|Saturated Fat 4.48g||18%|
|Trans Fat 0.0g|
|Total Carbs 18.41g||5%|
|Dietary Fiber 1.0g||3%|