Turkey Meatloaf [RECIPE]

I love meatloaf, but have never really liked turkey meatloaf until this recipe. Other recipes simply tasted like turkey, and for those of us who have a hankering for beef, I typically don’t see the point. But this recipe is a different story! Packed with rich, delicious flavor, no one would guess it isn’t made from beef. It makes a ton, and you can definitely cut the recipe in half, but you might regret you did. This is one recipe you’re going to want leftovers of because they taste even better the next day put on bread with a smidge of mayo and a sprinkling of fresh cracked black pepper. Mmm, so good!

PREP: 15 minutes
COOK: 1 hour 45 minutes

DIRECTIONS

• 3 cups chopped yellow onions (about 2 large)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 5 cloves garlic, minced
• 1/3 cup Worcestershire sauce
• 3/4 cup turkey stock or chicken stock or beef broth
• 1 1/2 teaspoons tomato paste
• 5 pounds ground turkey
• 1 1/2 cups Italian bread crumbs
• 3 large eggs, beaten
• 3/4 cup ketchup

INGREDIENTS

1. Preheat oven to 325°F.
2. In a large pot or Dutch oven over medium heat, saute onions, olive oil, salt, pepper, thyme and rosemary until translucent, being careful not to brown onions, about 10 minutes. Add garlic, saute 1 minute. Add Worcestershire sauce, stock, and tomato paste and mix well, remove from heat. Allow mixture to cool to room temperature.
3. In a large bowl, gently combine turkey, bread crumbs, eggs, and onion mixture. Mix well and shape into a very free form rectangular shape on an ungreased, foil-lined, rimmed baking sheet. Spread the ketchup evenly on top. Bake for 1 1/2 hours or until the internal temperature is 160°F. Place a pan of water under the baking sheet inside the oven to add moisture in the air to keep the top of the meatloaf from cracking. Be careful removing from the oven as there will be a lot of pan drippings which may spill. Allow meatloaf to stand at room temperature for 10 minutes before slicing to allow juices to evenly redistribute; serve.

TIP: If serving with mashed potatoes, you may want to reserve pan drippings from the meatloaf to create a simple pan gravy. To do so, add drippings to a small sauce pan. Add 1/2 cup stock and 2 teaspoons of flour or corn starch. Cook over medium-high heat, whisking constantly, until mixture is well combined and comes to a boil. Remove from heat and pour into a gravy boat or small bowl; serve drizzled over potatoes.

SERVING SUGGESTION: This meatloaf is delicious whether served hot, at room temperature, or even cold in sandwiches. We love it for lunch the following day!

YIELDS: 10 servings