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).

• 2 1/2 lbs. ground turkey meat
• 1 large yellow onion chopped
• 1 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper
• 1 tsp. dried thyme leaves
• 1/4 cup Worcestershire sauce
• 1/3 cup chicken stock
• 2 tsp. tomato paste
• 3/4 cup of dry bread crumbs
• 2 large eggs (beaten)
• 3/4 cup ketchup

Preheat Oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper and thyme until mixture is translucent (but not browned). This should take about 10-15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow the mixture to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs and onion mixture in a large bowl. Mix well with hands and shape the meat mixture into a rectangle on an ungreased sheet pan. Spread the ketchup evenly on top of the loaf. Bake for 1 1/2 hours or until the internal temperature is 160 degrees F & the meatloaf is cooked through.

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