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When you think of comfort food on a dreary, cold, wintry day one of the things that seem to come to mind for many people is meatloaf. Now I’m not a huge fan of meatloaf, unless of course my dad makes it for me. (It appears he uses some divine magical ingredients, which are apparently top-secret since he has yet to share his culinary concoction with me!) My husband, on the other hand, acts as though this guy-grub is some kind of ambrosia and would eat it as three squares a day if it was in the house!
So, since I’m not overly enamored with it and also view it as not the healthiest choice out there, I make it once a year just to relieve his deprivation. Well, today I have good news! I made a turkey meatloaf this week that was moist, flavorful and delish!!
1 1/2 cups chopped yellow onion
** OPTIONAL – 1/2 cup chopped green pepper or other favorite peppers if more heat/spice desired.
2 tbsp olive oil
1 1/2 teas kosher salt
1 teas ground pepper
1 teas fresh thyme leaves (or 1/2 teas dried thyme)
1/4 cup Worcestershire sauce
1/2 cup chicken stock
1 teas tomato paste
2 1/2 lbs of ground turkey breast
3/4 cup dry plain bread crumbs
2 large eggs beaten
1/2 cup ketchup or BBQ sauce
Preheat oven to 325 degrees. In a saute pan over medium-low heat add olive oil and cook onions, peppers (if using), thyme, salt and pepper until translucent – not browned. (About 15 minutes) Add the Worcestershire sauce, chicken stock and tomato paste and mix well. Cool mixture until room temp.
Combine the turkey, bread crumbs, eggs and onion mixture in a large bowl. Mix well with your hands, then form into a rectangular loaf on an ungreased sheet pan. Spread the ketchup (or BBQ sauce if you prefer) all over the top.
Bake for 1 hour and 15 minutes or until internal temp reaches 160 degrees and the meatloaf is cooked through. Just with all other meats, cover with aluminum foil and allow to rest for 10 minutes to allow juices to redistribute.
This is great served hot, cold or as a sammie! (Also reheats well the next day.)
I served mine with smashed redskin potatoes and saut