February 2025 Recipe of the Month

Ina Garten’s Turkey Meatloaf

A warm and filling comfort food for this cold time of year. This is from Ina’s first cookbook, The Barefoot Contessa Cookbook. I added garlic along with marjoram and parsley to the onion. Also, I used 4 large eggs instead of 3 extra large eggs. Five pounds of meat is a lot, she does note that it can be halved.

 

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 ( ½  teaspoon dried)
1/3 cup Worcester sauce
¾ cup chicken stock
1 ½ teaspoon tomato paste
5 pounds ground turkey (85% or 93% lean)
1 ½ cups plain dried bread crumbs
3 extra-large eggs, beaten
¾ cup ketchup

Preheat the oven to 325 degrees.

In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent, but not browned, about 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, breadcrumbs, 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 ½ hours, until the internal temperature is 160 degrees, 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, room temperature, or cold in a sandwich.