Author Notes: I started making Ina Garten’s Turkey Meatloaf back in college for my token “Meatloaf and Margarita Night.” It’s such an easy dish to make for a crowd and was always a hit. Over the years, I’ve added anything and everything from my pantry to her original recipe. My favorite addition is two types of mustard. Feel free to play around with these types if you keep up to 5 types of mustard in your fridge, like me. - PhoebeLapine
- 2 sweet onions, finely chopped
- 1 1/2 teaspoons salt
- 2 teaspoons fresh chopped thyme leaves
- 1/4 cup Worcestershire sauce
- 1/2 cup chicken stock
- 1/2 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon(s) whole grain mustard
- 3 1/2 pounds ground turkey breast (dark meat has more flavor)
- 1 cup plain dry bread crumbs
- 2 extra-large eggs, beaten
- ½ cup ketchup
- Preheat the oven to 325 degrees.
- In a large soup pot or Dutch oven (big enough to serve as your mixing bowl), sauté the onions with a tablespoon of olive oil over medium heat. Cook for 5 minutes or so until beginning to become tender, and then add the salt and thyme. Saute for another 5 minutes, until fully soft and translucent, but not browned. Off the heat, add the worchestershire, chicken stock, tomato paste, and both mustards. Stir until all the ingredients are combined. Allow to cool to room temperature. [NOTE: If you want to speed up the process, once the mixture is not piping hot, add the bread crumbs and some of the turkey to bring the temperature down. You just want to make sure the eggs don’t scramble.]
- With clean hands, fold in the meat, eggs, and bread crumbs. Make sure the meat is well distributed, without breaking it apart into mush. Turn the meat mixture out onto a rimmed cookie sheet and form into a loaf.
- Slather ketchup over the top and glaze evenly with a spatula, making sure to go all the way around the sides.
- Cook in the oven for 1 ½ hours. Let stand under foil for ten minutes, and then serve along side roasted vegetables, like carrots, parsnips, or Brussels Sprouts.