Tuesday, February 21, 2012

Turkey Meatloaf

This recipe calls for 5 pounds of ground turkey breast so I have cut everything back for 1 pound.  My mom gave me this recipe and I'm not sure where she found it, but it has become a staple at our house because it is healthy, but oh so good.

Printable Version:

1/2 medium-size onion, chopped
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon fresh thyme leaves or 1/8 teaspoon dried thyme leaves
2 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 teaspoon tomato paste
1 pound ground turkey breast
1/2 cup plain dry bread crumbs
1 large egg, beaten
ketchup for top of the meatloaf
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook 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 made this is the morning and then ran some errands while it cooled.Combine the ground turkey, bread crumbs, egg, and onion mixture in a large bowl. Mix well and shape into a retangular 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 have a meatloaf pan that has a double pot.  The top pot has holes to allow the grease to go into the bottom pan. Serve hot, at room temperature, or cold in a sandwich.

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