Turkey Meatloaf

So my history with meatloaf has always been a hit or miss. Sometimes delicious or sometimes lacking something. Sometimes moist or sometimes dry.  But last week, I made a meatloaf so juicy and flavorful that my boyfriend and I devoured the whole thing, all 1.5 pounds of it, in one sitting. It was delicious. Or we’re just pigs.

But whatever.

I got the recipe from Annie’s Eats, the woman knows her food. I tweaked it, JUST a tad and it really did come out perfect, at least to my standards. The entire meal set me back $8, and if I had just served ONE more side-dish, I could have easily made it dinner for four.

Ingredients for 4 (if served with sides):

  • 1.2 ground white turkey
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • ¼ cup chicken broth
  • 1 teaspoon tomato paste
  • ¾ cup fresh bread crumbs
  • ¼ cup ketchup, more for topping
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic salt
  • 2 tablespoons Worcestershire sauce
  • 1 egg, beaten
  • ½ teaspoons salt, plus another pinch
  • ¼ teaspoon pepper
  • Olive oil

In a medium frying pan over medium-low heat, add olive oil, onions, garlic, and seasonings. Cook for 15 minutes, stirring occasionally.

Add the Worcestershire sauce, chicken broth, and tomato paste. Mix well and let sit for an hour.

Line the bottom of a loaf pan with two slices of bread, unless you have a pan with a draining pan, than omit this step.

In a large bowl, combine the turkey, egg, breadcrumbs (I pulsed 1 slice of bread until fine), egg mixture, ketchup, and another pinch of salt. Mix well and transfer to the loaf pan.

Cover with foil and refrigerate for an hour.

Preheat oven to 375 degrees. Bake for 30 minutes, covered with foil. Remove foil and pour out any liquids if needs. Cover in ketchup, if desired. Turn heat up to 400 degrees and bake for another 30 minutes. The temperature should read at least 160 when done.

Allow to rest for 10 minutes before eating.

Published in: on February 3, 2011 at 7:26 am  Leave a Comment  

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