Thursday, October 31, 2013

Recipe - Ina Garten's Turkey Meatloaf

For weeks I have been trying to make a turkey meatloaf. I was going to do the Paleo Mushroom Meatloaf, but I didn't have mushrooms on hand. So, I looked to Pinterest and Google and this one looked delicious. I used the Ina Garten recipe from
I did make a few changes because first and foremost her recipe called for 5 lbs of ground turkey. We would have been eating turkey meatloaf for a good month. I reduced it to 2 lbs and just scaled everything else back.

The onions sauteed and then cooked in the worcestershire sauce really added a ton of flavor to the meatloaf.

I baked it in a pie plate instead of on a sheet pan because it was smaller. I also did not put the ketchup on top, I am just not a ketchup fan, I ate mine with some good mustard on the side.

We had some steamed broccoli with it, but I know the boy is looking forward to some meatloaf sandwiches. We have a TON leftover. 

Here is my adjusted recipe.

2 lbs ground turkey
1 1/2 C. chopped yellow onion
salt and pepper to taste
1/2 t. dried thyme
2 T. Worcestershire sauce
1/2 C. low sodium chicken broth
1/2 t. tomato paste
1 C. panko or Italian style bread crumbs
2 large eggs beaten

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 (I actually stuck the pan outside to cool).

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf in whatever you like to make meatloaf in. 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.

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