Best Turkey Meatloaf I’ve Ever Eaten

For those of you who won’t even try meatloaf, Dan, you’re missing out. Actually, this is the best meatloaf I’ve ever had, beef or turkey! Was it the turkey?! It was the care in preparation … It does count. Absolutely delicious! Thank you Ina Garten and Will!

Recipe

Preheat oven to 350 degrees F.

2 1/2 Pounds 85% ground turkey
1 Tablespoon olive oil
3 Cups finely chopped yellow onion
1 Teaspoon finely chopped fresh thyme
2 Teaspoons salt-kosher recommended
1 Teaspoon pepper-fresh ground
3 Tablespoons Worcestershire sauce
1/3 Cup chicken broth or stock
1 Tablespoon tomato paste
1/2 Cup Progresso plain (no spices) bread crumbs
2 Eggs-hand beaten well
1/2 Cup best catsup

Heat olive oil over medium low heat and sauté the onion until limp but not browned.  Add the thyme and give a couple of stirs before removing pan from heat. Add the salt, pepper and tomato paste to this. Stir  and let rest until cool. Mix in Worcestershire.

Slightly break up turkey into a large bowl … Gently and hands are best for this mixing.

Add these to turkey but hold off mixing yet; broth and eggs, then previously mixed onion/tomato paste ingredients. Lastly, add bread crumbs and now gently mix all with hands until mixed evenly.

Shape into a long loaf and place onto a baking sheet that has edges to catch drippings.

Spread catsup over the top.

Bake 1 to 1 1/2 hours to cook through. Avoid overcooking. Check temperature with a meat thermometer if necessary, 160 to 165 F degrees. Remember, it keeps cooking when removed from the oven.

Let rest 10 minutes before slicing.