Meatloaf is one of Ben’s most favorite dinners. In fact, it is probably second only to “Benchiladas” in his book. When I saw this recipe for turkey meatloaf I was intrigued. It is certainly healthier than the version I usually make using ground sirloin, and it is an Ina recipe – she’s never let me down before, so I gave it a shot. Good thing I did because we both agreed this is even better than my old meatloaf. The flavor was fantastic and I honestly didn’t really notice a difference in taste due to the turkey. It was also a lighter meal so I didn’t feel overly full after dinner which I appreciate. I guess we can kiss the old recipe goodbye!
I made this with Parmesan smashed potatoes (see the recipe in Tara’s blog, linked below) and fresh green beans. While the potatoes were tasty, I think I still prefer my regular plain mashed potatoes. The Parmesan flavor was definitely prominent and gave them a unique taste, so if you are looking for a way to switch up your potatoes, this is a good alternative.
1 cup chopped yellow onion
2 tsp. olive oil
½ tsp. kosher salt
¼ tsp. pepper
½ tsp. fresh thyme leaves
2 tbsp. Worcestershire sauce
¼ cup chicken stock
½ tsp. tomato paste
26 oz. ground turkey breast
½ cups bread crumbs
1 egg, beaten
¼ cup ketchup
Preheat oven to 325°. Line the bottom of a loaf pan with two slices of bread to soak up the grease during cooking.
In a medium sauté 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. Mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, egg and onion mixture in a large bowl. Mix well. Press into the loaf pan. Spread the ketchup evenly on top. Bake for 1 ½ hours until the internal temperature is 160° and the meatloaf is cooked through. Let stand 10 minutes before slicing and serving.
Source: adapted from Smells Like Home, originally from The Barefoot Contessa Cookbook by Ina Garten