Turkey Meatloaf

IMG_4966

So with Sammy getting the hang of eating solids, we decided it was time to venture out from fruits and veg into meats. This Ina Garten recipe was a hit when Oliver was her age, and so tonight it was Sammy’s turn (she was a bit skeptical, but ate it with a little mash and steamed carrots).  I halved the recipe because no one wants meatloaf for days.

Ingredients
1 1/2 cup of chopped onions
1 tbs. olive oil
1/2 tsp. of fresh thyme
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/6 cup of Worcestershire sauce
3/8 cup of chicken stock
3/4 tsp. tomato paste
2 1/2 lbs. of ground turkey
3/4 cup of plain bread crumbs
1 egg, beaten
~1/2 cup of ketchup

Directions
Preheat the oven to 325°F.

Warm the olive oil in a saute pan over medium heat.  Add onions, thyme, salt, and pepper and cook until the onions are translucent.  Mix in the Worcestershire sauce, chicken stock, and tomato paste.  Take mixture and put in a bowl and let it cool in the freezer for about 5-10  minutes.  You don’t want to put your hot mixture in with your cool turkey because you will end up cooking some of the turkey.  Plus you don’t want to burn yourself doing the next step.

In a large bowl, combine onion mixture, turkey, bread crumbs, and egg. Mix well, but don’t over mix the turkey.  Once combined, put mixture on a baking sheet (I usually line mine with aluminum foil so there’s less clean up) and form mixture into a loaf shape.  Then take the ketchup and spread it evenly on top using an offset spatula.

Place in the oven for about 45-50 minutes, or until you get an internal temperature of 160°F (I always go by internal temperature).  Serve immediately and the next day the leftovers can be used in sandwiches.

Advertisements