Glazed Turkey Meatloaf

Sunday Dinner

Beer Battered Corn Fritters

Glazed Turkey Meatloaf
Baked Cheese Grits
Fordhook Lima Beans

Peach and Blueberry Galette

Wow, do I have a busy week ahead of me! School starts for my three kiddos, my youngest has a travel soccer tournament this weekend, and I am catering a large BBQ party. I need to do some major advanced planning and cooking. So, a Sunday dinner that will help supply needed leftovers for dinner throughout the week is in order

I’ve shared a meatloaf recipe before (and it’s a good one☺), but this is my standard, go-to meatloaf recipe. It is delicious warm from the oven, at room temperature, cold in a sandwich with a good slathering of mayo.

Glazed Turkey Meatloaf

By Nicole Prep: 30 minsCook: 1 hr 30 minsTotal: 2 hrs Servings: 12 The BEST meatloaf EVER!

Equipment

• 14-cup food processor
• Instant read thermometer

Ingredients 

• 1 tablespoon Extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 large yellow onions, about 3 cups, diced
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• ⅓ cup Worcestershire sauce
• ¾ cup chicken broth
• 1 ½ teaspoons tomato paste
• 5 pounds ground turkey thigh
• 1 ½ cups plain dried bread crumbs
• 3 extra-large eggs
• ¾ cup ketchup

Instructions 

1. Preheat the oven to 325℉.
2. 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.
3. 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 ½ hours or until the internal temperature reaches 160ºF. (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.

Notes

Use ground turkey thigh for a richer, deeper flavor and tender texture. Lean turkey will result in a drier and denser meatloaf.  Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Leftovers can also be wrapped tightly in plastic wrap, placed in a freezer-safe bag and frozen for up to 3 months. Thaw in the refrigerator before using.

Nutrition

Calories: 331kcal, Carbohydrates: 18g, Protein: 48g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 895mg, Potassium: 744mg, Fiber: 1g, Sugar: 6g, Vitamin A: 233IU, Vitamin C: 3mg, Calcium: 55mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.