Kitchen Slave Kwizeen

It's hearty.

It's huge.

It's really, really, good.

It's turkey meatloaf!

And here's the recipe.

It feeds our family of five with enough leftovers for another meal and maybe a lunch for myself and one of the kids. It makes a lot. So if you don't want that much food, halve the recipe. 

I can't take credit for this fabulosity, since it came from the Barefoot Contessa cookbook, but if you make it with love, then it becomes all yours...

Ingredients:

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

Directions:

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.

It's soooo good! I did change the recipe above a bit. Instead of spreading just 3/4 c. of ketchup atop the meatloaf, I added 1/4 c. to the mixture and then also spread 3/4 c. atop the loaf. I like my meatloaf a bit tomatoey, so if you don't, leave the recipe. But you may find yourself wanting a little more ketchup per bite, that's why I altered it that way.

I make mine with creamy, buttery mashed potatoes (of course) and any veggie we have that's close to its death. 

I'd love know if you make it and what you think.

Enjoye!