Ingredients
1 1/2 cups chopped yellow onions
1 tablespoon good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
scant 1/4 cup Worcestershire sauce
1/2-ish cup chicken stock
1 teaspoon tomato paste
2 1/2 pounds ground turkey breast 3/4 cups plain dry bread crumbs
2 large eggs, beaten
3/4 cup ketchup + balsamic glaze
Directions
Preheat oven to 325.
In a medium sauté pan, over medium-low heat, cook the on- ions, 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 two rectangular loaves 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.
I’ve substituted fresh Italian chicken sausage for part of the ground turkey. Freezes well.
1 1/2 cups chopped yellow onions
1 tablespoon good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
scant 1/4 cup Worcestershire sauce
1/2-ish cup chicken stock
1 teaspoon tomato paste
2 1/2 pounds ground turkey breast 3/4 cups plain dry bread crumbs
2 large eggs, beaten
3/4 cup ketchup + balsamic glaze
Directions
Preheat oven to 325.
In a medium sauté pan, over medium-low heat, cook the on- ions, 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 two rectangular loaves 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.
I’ve substituted fresh Italian chicken sausage for part of the ground turkey. Freezes well.