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Turkey Meatloaf July 20, 2006

This is a great recipe for a healthier version of traditional meatloaf. To speed up the cooking process, you can make mini-loaves, individual servings that take about 20 minutes to bake!
**This recipe is a half recipe.**

• 1 ½ Cups chopped yellow onion (1 large onion)
• 1 Tablespoon olive oil
• 1 Teaspoon kosher salt
• ½ Teaspoon ground black pepper
• ½ teaspoon fresh thyme leaves (1/4 teaspoon dried)
• ¼ Cup Worcestershire sauce
• 1/3 Cup chicken stock
• 1 teaspoon tomato paste
• 2 ½ pounds of ground turkey (2 packages)
• ¾ cup plain dry bread crumbs
• 1 large egg beaten
• ½ cup ketcup

Preheat oven to 325 degrees.

1. In a medium 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.
2. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well.
3. Cool to room temperature. (To speed things up, I transfer the mixture into a very shallow bowl and put it in the freezer for a few minutes.)
4. Combine groud turkey, bread crumbs, eggs, and onion mixture in a large bowl.
5. Mix well and shape into a rectangular loaf on an ungreased baking sheet Spread ketchup evenly on top.
6. Bake for 1 ½ hours until the internal temperature is 160 degrees and the meatloaf is cooked through. (I have found it takes the full 1 ½ hours to fully cook - even at 350 degrees instead of 325.)

Serve hot, at room temperature, or cold in a sandwich.

Recipe from The Barefoot Contessa Cookbook