My Favorite Turkey Meatloaf Recipe
My Favorite Turkey Meatloaf Recipe
Submitted by Marta Leinwand (mother of Jonah, 1B)
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 (½ teaspoon dried)
1/3 cup Worcestershire sauce
¾ cup chicken stock
1½ teaspoons tomato paste
5 pounds ground turkey breast
1½ cups plain dry breadcrumbs
3 extra-large eggs, beaten
¾ cup ketchup
1) Preheat oven to 325 degrees.
2) In a medium sauce 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.
3) Combine the ground turkey, breadcrumbs, 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.
4) Bake for 1½ hours until the internal temperature is 160 degrees Fahrenheit and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)
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 (½ teaspoon dried)
1/3 cup Worcestershire sauce
¾ cup chicken stock
1½ teaspoons tomato paste
5 pounds ground turkey breast
1½ cups plain dry breadcrumbs
3 extra-large eggs, beaten
¾ cup ketchup
1) Preheat oven to 325 degrees.
2) In a medium sauce 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.
3) Combine the ground turkey, breadcrumbs, 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.
4) Bake for 1½ hours until the internal temperature is 160 degrees Fahrenheit and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)