Thursday, October 13, 2011

The Best Turkey Meatloaf

This recipe is, in fact, The Best Turkey Meatloaf.  It is the finest in cool weather comfort food.  Between the months of October and April, I make it every few weeks because it is probably in the top three of our favs for a fall or winter weeknight family dinner.  The turkey meatloaf does not take long to put together, but needs an hour to bake.  Next time I make it, I'm planning to experiment with making it in the slow cooker.  I'll let you know how that goes!

I've been making this meatloaf for several years now.  The recipe is based on Ina Garten's recipe for Turkey Meatloaf.  We tend to like our flavors a bit bigger and bolder than the Contessa so I've upped her seasonings and included some garlic and a dash of my cherished Cholula hot sauce.

Served with mashed or smashed potatoes and roasted broccoli, this makes a great family dinner.  This week, I was working on perfecting a recipe for smoked Gouda mac and cheese so served that instead of potatoes and heard no complaints.

The Best Turkey Meatloaf

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, minced
  • dash of Cholula hot sauce
  • 3 tablespoons Worcestershire sauce
  • 1/3 cups chicken stock
  • 2 teaspoons tomato paste
  • 2 1/2 pounds ground turkey (preferable 85/15)
  • 3/4 cup bread crumbs
  • 2 eggs, beaten
  • 1/3 cup ketchup
  1. Preheat the oven to 325 degrees.
  2. Cover a baking sheet with foil.
  3. Heat the olive oil in a medium non-stick skillet over medium heat, then toss in the onions, thyme, salt and pepper.  Cook the onions, stirring often, until then begin to brown (around 15 minutes).
  4. Toss in the garlic and continue to cook another 2-3 minutes.
  5. Add the Cholula, Worcestershire, chicken stock and tomato paste.  Stir to thoroughly combine.  Turn off the heat and let the mixture cool a bit.
  6. In a large bowl, gently combine the ground turkey, bread crumbs and beaten eggs. 
  7. Add the onions and liquids to the turkey, and gently but thoroughly mix them in.
  8. Plop the meatloaf on to the foil-covered baking sheet.  Form into a rectangular loaf. Cover the top with ketchup.
  9. Bake for about an hour or until the internal temperature of the meatloaf is 170 degrees.
Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour

The turkey meatloaf is best made with ground turkey that is 15% fat (85/15).  If you want to cut fat, the meatloaf is still quite moist and tasty if you use half 5% fat ground turkey (95/5) and half of the 15% fat.  Quick-cooking oats or whole wheat Panko can be subbed for part or all of the breadcrumbs to make a lower-carb version.


Cara @ The Boys Made Me Do It said...

I bought 3 pounds of ground turkey on sale the other day and was thinking of making meatloaf! Thanks for a great recipe to make it!

Lynn said...

Look no further -- this really is the best! My guys love it.

sam said...

Made this last night and it got rave reviews - perfect for a chilly fall evening. Very moist and lots of flavor. This one is definitely going into our menu rotation!

Lynn said...

I'm glad you enjoyed. It is absolutely one of our family faves.