December 29, 2008

Turkey Meat Loaf

This is one of my most favorite, cold weather, comfort food dishes. This was the first recipe I tried when I got my first Barefoot Contessa cookbook last Christmas and have made it a few times since with rave reviews every time. WARNING - this recipe as is makes the biggest meatloaf you have ever seen. Barefoot says it serves 8-10 and my guess it could serve a small army. I cut it in half recently, and it was still big, but what we didn't eat, we froze and it was still very yummy reheated.

3 cups chopped yellow onions (2 large onions)
2 Tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dry)
1/3 cup Worcestershire sauce
3/4 chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast (I told you it was the biggest meatloaf you have ever seen)
1 1/2 cups plain, dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat the oven to 325 degrees.

In a medium saute pan, on medium-low heat, cook the onions, olive oil, salt, pepper and thyme until the onions are translucent, but not browned (appx. 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 (might need your bath tub if you make a 5 pound loaf). Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top. Bake for 1 1/2 hours, until the internal temperature is 160 degrees and the meatloaf is cooked through.

A helpful hint, if you place a pan of hot water in the oven as the loaf is cooking, it will prevent the ketchup from cracking.

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