Ina's Turkey Meatloaf

 

Recipe courtesy of The Barefoot Contessa Cookbook

  

Ingredients

• 2 large onions, chopped
  
• 2 tablespoons olive oil
  
• 2 teaspoons kosher salt
  
• 1 teaspoon black pepper
  
• ½ teaspoon thyme
  
• ¾ cup chicken broth
  
• 1/3 cup Worcestershire sauce
  
• 1 ½ teaspoons tomato paste
  
• 5 pounds ground turkey
  
• 1 ½ cups bread crumbs
  
• 3 eggs, beaten
  
• ¾ cup ketchup
  

 
Directions

1. Preheat the oven to 325 degrees.
   
2. Heat the olive oil in a medium-sized sauté pan over medium-low heat. Add the onions, salt, pepper and thyme. Cook until the onions are translucent, about 15 minutes. Remove from the heat and stir in the chicken broth, Worcestershire sauce, and tomato paste. Set aside and allow to cool slightly.
   
3. In a large bowl combine the turkey, breadcrumbs, eggs, and onion mixture. Spoon meatloaf mixture onto a sheet pan and shape into a loaf. Spread the top of the meatloaf with ketchup. Bake for 1 ½ hours or until internal temperature reaches 165 degrees. Bake the meatloaf with a pan of hot water on the oven rack directly beneath it. This will prevent the top of the meatloaf from cracking. Serves 8 to 10. Per Ina, this recipe can easily be halved (use 2 eggs).

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