Glazed Turkey Meatloaf

serves 10-12


1 Tablespoon canola oil

1 Tablespoon unsalted butter

2 large yellow onions, diced

2 cloves garlic, minced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire sauce

3/4 cup chicken broth

1 1/2 teaspoon tomato paste

5 pounds ground turkey thigh

1 1/2 cups plain dried bread crumbs

3 extra-large eggs

3/4 cup ketchup


Preheat the oven to 325º F.


In a large sauté pan, heat the oil and butter over medium-high heat.  Add the onions, salt, pepper, and thyme and sauté until the onions are soft and translucent, but not browned, about 15 minutes.  Add the Worcestershire, chicken stock and tomato paste, stirring until well combined.  Allow to cool to room temperature.


In the bowl of a food processor, add half of the ground turkey and half of the bread crumbs and process until well-combined, about 10 (1-second) pulses. Transfer the mixture to a large bowl and repeat with the remaining turkey and bread crumbs.  Transfer meat mixture to the bowl.  Add the cooled onion mixture and eggs; mix with hands until thoroughly combined. Shape the meat mixture into a large rectangular loaf on an ungreased baking sheet.  Spread the ketchup evenly over the entire loaf.  Bake for 1 1/2 hours or until the internal temperature reaches 160º F.  (A pan of hot water in the oven (under the meat loaf pan) will keep the top from cracking.  Serve hot, room temperature, or cold in a sandwich.


Printed from thegalleygourmet.net