Saturday, May 9, 2009

Ina's Turkey Meatloaf

I had been dying to try this recipe for some time now. Meatloaf is a great meal option for various reasons: it’s easy to throw together, includes ingredients you normally have in your kitchen, and offers versatile meal options: you can make it into a sandwich, use the leftover meat in chili, it freezes well, or it’s great as is. Leftovers even tend to taste better the following day. The only drawback, in my mind, is the baking time… which is why I tend to make it on the weekends when I have more time to devote in the kitchen. Ina’s original recipe calls for 5 lbs of ground turkey, but I halved this recipe, and it still made a lot for DB and I. The recipe below uses our modified recipe, but her original recipe can be located here. Ina’s tip of placing a pan of water in the oven under your meatloaf worked great! My meatloaf didn’t crack on top, and I felt it helped bake the meatloaf evenly and kept the meat moist. My DB doesn’t care for a ketchup/BBQ sauce on top, so I left this off. This meatloaf was moist and so incredibly flavorful that you can’t tell you’re using turkey meat- somewhat surprising since ground turkey is hard to season. Next time, I will use (2) packages of 93/7 Ground turkey. Amazing. Definite keeper (and healthier than using traditional ground beef too).

Turkey Meatloaf
1-1/2 cups chopped yellow onions (1 large onion)
3 cloves garlic, minced
1 Tbsp good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp fresh thyme (1/4 tsp dried thyme)
¼ cup Worcestershire sauce
1/3 cup chicken stock
1 tsp tomato paste
2-1/2 lbs turkey breast (1 package 93/7 ground turkey + 1 package 99% fat-free ground turkey)
¾ cup plain dry breadcrumbs
2 extra-large eggs, beaten

Topping: 1/3 cup ketchup or BBQ sauce (BBQ sauce mixed with small amounts of brown sugar & Dijon mustard)

1. Preheat oven to 325 degrees.
2. In a medium sauté pan over medium-low heat, cook the onions, garlic, olive oil, salt, pepper, and thyme until translucent, but not browned- approximately 15 minutes.
3. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
4. In a large bowl, combine the ground turkey meat, breadcrumbs, eggs, and onion mixture. Mix well and shape into a rectangular loaf on an ungreased pan. Spread the ketchup or BBQ sauce topping evenly on top (I omitted this step).

5. Place hot water into a separate pan, and place it on the lower rack of your oven.
6. Place your meatloaf on the oven rack (above the pan of hot water) and bake for 1 hour until the internal temperature is 160 degrees F, and the meatloaf is cooked all the way through.
7. Serve hot, at room temperature, or cold in a sandwich.

Source: Adapted from The Barefoot Contessa Cookbook


Joelen said...

This is a recipe on my must try list!

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