Turkey meatloaf
- Preparation Time15 mins
- Cooking Time105 mins
- Serves8
- DifficultyMedium
2 large yellow onions, chopped
2 tbsp good olive oil
2 tsp salt
1 tsp freshly ground black pepper
1 tsp fresh thyme leaves (1/2 tsp dried)
75ml Worcestershire sauce
175ml chicken stock
1 1/2 tsp tomato puree
2kg turkey mince
100g plain dry bread crumbs
3 extra large eggs, beaten
175ml ketchup
1) Preheat oven to 160°C/gas mark 3.
2) 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 puree and mix well. Allow to cool to room temperature.
3) Combine the turkey mince, 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 of the meatload is 70°C and it 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.