Ina's Turkey Meatloaf
I don't talk about ground turkey a lot on this blog, simply because it grosses me out. I hate to handle it, and not sure why. I love cutting up chickens and cleaning them (I know I am weird), and I love roasting a turkey, but raw ground up turkey that looks like worms just doesn't appeal.
Last summer I loved Marie's Greek Turkey Burgers and I have made them again and again, but a turkey meatloaf? I wouldn't hear of it. I like my traditional veal and pork loaf wrapped in bacon, a sure winner.
Well, my friend Sarah has been raving about Ina's Turkey Meatloaf for years now. It is her go to Sunday comfort food dinner, served w/ her husband's egg noodles w/ peas, butter and thyme.
I looked at the recipe on Food Network's site and it had 317 five star ratings, and people wanted to give it 6 stars if they could. So I guess it was time to try this thing.
Sarah recommends bumping up the onions to 1 onion per pound of ground turkey and "don't be shy on the Worcestershire sauce". I was warned the mixture would be "gloppy", but not to worry.
Ina's recipe calls for 5 lbs. of ground worms (I mean turkey) to make one big ass meatloaf.
The end result? Loved it. Don't ask me why, maybe the soupy mixture of tomato paste, chicken stock and Worcestershire sauce was the key, or maybe it was the anticipation of it all, but it was delicious.
If you are the only other person in the world who hasn't made this yet, then get on board. You can be number 318!!!!
Ina Garten's Turkey Meatloaf: (adapted from Food Network)
3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top.
Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
My hubby won't touch meat loaf. He won't eat most casseroles or anything that resembles hamburger helper. He's a meat (wants it fried), rice or potatoes person.
Really limits what I can try to cook.
ME, I luv meatloaf.
Made this meatloaf last night(I halved it) and it came out great but just one question. What brand of kosher salt did you use? Mine came out a bit too salty tasting to me so next time I'll cut down on the salt, but maybe it's just me!
Thanks for sharing the recipe.
Ok, I'm going to answer my own question about the salt thing!
After perusing the internet for answers to my salt question, apparently Morton Kosher salt is much saltier than Diamond Crystal...guess which one I used!
So, I'm buying Diamond Crystal next time I go shopping and tossing my Morton's.
Who knew? Well,I certainly should have!
I only buy Diamond Kosher Salt in the red box, it's been around for 100 yrs plus.
I sprinkle it on everything. Not sure why it was salty. It's not as salty as Iodized Morton salt.
PS I see our comments crossed and you figured it out! Only buy Diamond!