Sunday, December 28, 2008

Turkey Meatloaf

Everyone liked this tonight. It is a healthier version of your typical meatloaf and has a hint of stuffing flavor because of the thyme and bread crumbs. It was also very moist, which is sometimes a hard thing to achieve with turkey.

Turkey Meatloaf

1 large onion, chopped fine
1 tablespoon butter
1 tablespoon canola oil
2 lbs ground turkey
3/4 cup bread crumbs
2 eggs
1 tablespoon tomato paste
3 tablespoons worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/3 cup chicken stock
1/3 cup ketchup

Preheat oven to 325. In a skillet, saute onion in oil and butter till translucent, but not browned. Transfer to a bowl and set aside.

In a large bowl combine turkey, bread crumbs, eggs, tomato paste, worcestershire sauce, salt, pepper, thyme, chicken stock, and the onions. Mix well. Shape into a loaf on an ungreased cookie sheet (I used my stoneware jelly roll pan). Spread ketchup on top of meatloaf. Place in oven. Place a pan of water on the bottom rack (this helps to make the meatloaf moister). Bake for 1 hour at 325. Then turn heat up to 350 and bake another 1/2 hour. Internal temp of meatloaf should read 160 degrees before it is done. When done place meatloaf on a platter and let sit for 5 - 10 minutes before cutting. Serve with turkey gravy.

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