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Meatloaf
Sep 8th, 2004

That's funny, Shannon asked for a meatloaf recipe in the comments on the last post and just this week I've been thinking about making this meatloaf that I like. I haven't made it all summer, I guess that's another sign that fall is coming.

The recipe is for a turkey meatloaf, and while I've made it with both ground turkey and ground turkey breast (which is leaner), it's better with the slightly higher fat content of the regular ground turkey. It's still a pretty low-calorie meal either way if anyone cares about that sort of thing, and in fact you could use one package of the extra-lean and one package of the regular if you wanted. I like to serve it with oven-baked sweet potato fries.

What follows is the original recipe, but I've only ever made it by halving the ingredients, as it makes a terrifyingly huge amount of meatloaf. Even only making half the recipe makes a pretty big loaf. I think you can cook it for slightly less than the recommended cooking time too because you're halving the recipe.


Turkey Meatloaf
makes a terrifying amount

3 cups chopped yellow onions (2 large onions)
2 tbsp good olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp fresh thyme leaves (1/2 tsp dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 tsp tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten (to halve this I use the liquid egg whites and pour out enough for 1 1/2 eggs, but I think you could use 2 regular size eggs)
3/4 cup ketchup


Preheat oven to 325 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 [I've never bothered with this -K]). Serve hot, at room temperature, or cold in a sandwich.

-Ina Garten
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© 2006, Kimberly Cooperrider | kymmco@excite.com