Ina Garten’s Turkey Meatloaf

This Week’s Project Runway Dinner:

Ina Garten’s Turkey Meatloaf, smashed fingerling potatoes & a green salad with balsamic dressing

Ina Garten’s Turkey Meatloaf 

(adapted from a Barefoot Contessa recipe)

The recipe was for 8-10 people so I halved it accordingly for a 4 person dinner (with leftovers).

• Olive oil, for sautéing
• 1 large yellow onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/4 cup Worcestershire sauce
• 1/3 cup chicken stock
• 2 teaspoons tomato paste
• 2 1/2 pounds ground turkey
• 3/4 cup dry breadcrumbs
• 2 large eggs, beaten
• 3/4 cup ketchup

Preheat oven to 325°F.

Heat a little olive oil in a medium sauté pan over medium-low heat. Add the onion, salt, pepper, and thyme and cook until the onions are soft and translucent but not browned, about 10–15 minutes.

Stir in the Worcestershire sauce, chicken stock, and tomato paste. Remove from heat and let the mixture cool to room temperature.

In a large bowl, combine the ground turkey, breadcrumbs, eggs, and cooled onion mixture. Gently mix with your hands until everything is evenly combined.

Shape the mixture into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly over the top.

Bake for about 1 1/2 hours, or until the internal temperature reaches 160°F and the meatloaf is cooked through.

Ina recommends placing a pan of hot water in the oven beneath the meatloaf to prevent cracking. I took a walk on the wild side and did not obey. There were no cracks in my loaf!