Turkey Meatloaf

Votes: 5

Time: 2 hours 10 minutes
Complexity: average
Servings: 8 - 10

Ina Garten adds chicken broth and whole eggs to make her meatloaf recipe truly moist and juicy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.3 kg of minced meat turkey breast
3/4 cup chicken broth
1 tsp fresh thyme leaves (1/2 tsp dried)
3 cups chopped onions (2 large onions)
2 tbsp good quality olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/3 cup Worcestershire sauce
1.5 tsp tomato paste
3/4 cup ketchup
1.5 cups dry white bread crumbs
3 beaten eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground turkey, ketchup, tomato paste, Worcestershire sauce, eggs, white bread, onions, thyme

Cooking the dish according to the recipe:

In a medium skillet over medium-low heat, sauté the onion in olive oil for about 15 minutes. Season with salt, pepper, and thyme. Cook until translucent but not browned. Add the Worcestershire sauce, chicken broth, and tomato paste and stir well. Let cool to room temperature.
Preheat oven to 160°C.

In a large bowl, combine the ground turkey, bread crumbs, eggs, and onion mixture. Mix well and form into a rectangular loaf on an ungreased baking sheet. Spread the top evenly with ketchup.

Bake for 1 1/2 hours, until a thermometer reads 160°F (71°C) and the meatloaf is cooked through. (Placing a pan of hot water under the meatloaf in the oven will prevent it from cracking.) Serve hot, at room temperature, or cold on sandwiches.

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