Wednesday, October 5, 2011

Turkey Meatloaf


I was flipping through my cookbooks the other day hunting for a turkey meatloaf recipe that wasn't bland, like some turkey recipes can be and spotted Ina Garten's version, and decided to give it a try. I didn't make the five pound version, as suggested--it was only for the two of us after all and we still had plenty left over for sandwiches the next day.. in fact more like three days! There is something really satisfying about a meatloaf sandwich, and I loved that this was made with turkey. Traditional beef meatloaf isn't made too often around here, and when I do make it, it's usually in some sort of loaf pan. I really liked free forming this turkey loaf--The Barefoot Contessa came through again!

The only changes I made to Ina's recipe was to sub in oatmeal for some of the crumbs and instead of topping it with ketchup I just used my family's favorite sauce topping -- a blend of ketchup, brown sugar and vinegar. This loaf was made in the morning before work,and then refrigerated. So I just popped it in the oven when I returned. I have to say, it was so tasty, plus so moist, yet didn't fall apart when I sliced into it. We loved it, and I'll be making it again soon!

The Barefoot Contessa's Turkey Meatloaf
adapted from The Barefoot Contessa, Ina Garten


2 large onions, diced small
2 TBLS olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp fresh thyme leaves or (1/2 tsp dried)
1/8 cup Worcestershire sauce
1/2 cup chicken stock
1 tsp tomato paste
3 pounds ground turkey
1 cup Italian bread crumbs
1/2 cup oatmeal
2 large eggs, beaten
1/4 cup sauce topping


Meatloaf Sauce Topping


4 TBLS ketchup
4TBLS brown sugar
2 tsp white vinegar

Whisk all together and spread over any meatloaf you prepare.



Preheat oven to 325°F.

In a 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,oatmeal, eggs, and cooled onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the sauce topping evenly on top. Bake for 1 1/2 hours until the meatloaf is cooked through. Serve hot, at room temperature, or cold in a sandwich. Enjoy!
** Note: (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)

2 comments:

Karen said...

My daughter uses ground turkey instead of beef all the time. Love the glaze on the top of yours. I think the best part of making a meatloaf is sandwiches the next day :)

Amateur Cook said...

I've got an ice cube's hope in hell of finding ground turkey where I am. :(
So I'll have to stick to beef.