"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Turkey Meat Loaf Recipe

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This recipe for Turkey Meat Loaf, by , is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Balzer
Added: Saturday, October 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups yellow onions (2 large)
This is a large recipe - it can be halved to make a smaller meat loaf.
2 Tbsp good olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp fresh thyme leaves (12/ tsp dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 tsp tomato paste
5 pounds turkey breast
1 1/2 plain dry break crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Directions:
Directions:
Preheat oven to 325 degrees.

In a medium saute pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are 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 baking sheet. Spread the ketchup evenly on top. Bake for 1 1/2 hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot, room temperature or cold in a sandwich.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
From The Barefoot Contessa

 

 

 

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