Ina Garten Turkey Meatloaf Recipe
A good turkey meatloaf should be juicy, well-seasoned, and have just the right balance of tenderness and structure!This recipe gets it right by using sautéed onions instead of raw, which adds so much richness to the final dish.Fresh breadcrumbs soaked in chicken stock help keep everything moist, which is especially important when using lean ground turkey.Shaping the meatloaf on a sheet pan instead of a loaf pan allows the edges to caramelize oh-so nicely, giving it an even better texture.
Servings: 8
Ingredients
- 1 tbsp Olive Oil
- 2 cups Onions chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Thyme dried
- 3 tbsp Worcestershire Sauce
- 3/4 cup Chicken Stock
- 1 1/2 tsp Tomato Paste
- 5 pounds Ground Turkey
- 3 cups Bread Crumbs plain, dry
- 3 Eggs large
- 3/4 cup Ketchup
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- This ensures that the meatloaf cooks evenly and stays juicy.
- In a medium skillet, heat the olive oil over medium-low heat.
- Add chopped onions, salt, pepper, and thyme.
- Cook until onions are translucent, about 15 minutes.
- Add Worcestershire sauce, chicken stock, and tomato paste to the onion mixture. Mix well to combine all flavors.
- Allow this mixture to cool slightly.
- In a large bowl, mix ground turkey, bread crumbs, eggs, and the cooled onion mixture.
- Shape the mixture into a rectangular loaf shape on an ungreased baking sheet.
- Spread ketchup evenly across the top of the meatloaf.
- Place a pan of hot water underneath it to keep the top from cracking during baking.
- Let it bake for approximately 1.5 hours, or until the internal temperature reaches 160 degrees F.