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Sunday Suppers with Lunchbox Love – Turkey Meatloaf

Your husband, wife, child doesn’t like meatloaf, you say? This recipe will change their minds! Ina Garten has the most scrumptious recipes and we can’t get enough of her. So, here’s another one from Food Network. Noone will beĀ complaining about this meatloaf! šŸ˜‰

This recipe is LARGE – so feel free to cut in half. OR make the whole thing and use for sandwiches or freeze a loaf to have for later. (pssst – then you won’t have to cook that night!)


3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-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 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 a rectangular loaf 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.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

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