I politely excused myself, and headed upstairs for some quality R&R. Yup, it is times like these when I am grateful for the “culinary beast,” my husband’s alter ego. Well, let me preface that…. That is as long as he remains relatively tame.
Ina’s Turkey Meatloaf was excellent! It is healthier than traditional meatloaf, but just as moist and flavorful. It is even better the next day as leftovers. Here is Joe’s version. He cut the recipe in half to serve 6, and made some seasoning alterations. Enjoy!
1 ½ tablespoons olive oil
2 tablespoons + 2 teaspoons kosher salt
2 teaspoon freshly ground black pepper
2 teaspoon fresh thyme leaves (or 1 teaspoon dried)
¼ cup Worcestershire sauce
½ cup chicken stock
4 tablespoons marinara (or 1 ½ teaspoon tomato paste)
2.5 lbs ground turkey meat
¾ cup bread crumbs
2 large eggs, beaten
½ cup ketchup
1/8 cup fresh parsley, thinly chopped (optional)
Preheat oven to 325 F. In medium sauce pan, over medium-low heat, cook onions, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme until translucent, but not browned, approx 15 min. Add Worcester sauce, chicken stock, marinara or tomato paste and mix well. If using marinara, cook for additional 5 min to allow some water to evaporate. Cool to room temp in refrigerator for faster cooling.
Combine ground turkey, bread crumbs, eggs, onion mix and remaining salt and pepper in large bowl. Mix well and shape into a rectangular loaf in an ungreased sheet pan. Spread ketchup evenly on top. Bake for roughly 1 hour and 20 min, or until the internal temperature is 160 degrees F and meatloaf is cooked through. (A pan of hot water in oven under the meatloaf will keep the top from cracking). Sprinkle parsley on top of meatloaf. Serve hot, at room temperature, or cold in a sandwich- hint: tomorrow’s lunch!