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The Joy of (Meatloaf) Aroma

Oh, Ina Garten, you Barefoot Contessa, you, if the meatloaf I just baked tastes half as divine as it looks or a quarter as good as the way it smells, I will run out and buy your cookbook on the merit of this recipe. Talk about a sensual, complex blend of scents. My mouth is watering.

. . .

*seven minutes later*

I couldn't resist trying a bit, um, you know, just to make sure it was cooked through . . . damn, that's really good.

Turkey Meatloaf

Recipe By :Ina Garten
Serving Size : 8 Preparation Time :0:15
Categories : Easy Fall/Winter
Food TV Freezes Well
Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 sauté 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, but gently, 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.

"1999, The Barefoot Contessa Cookbook, All rights reserved"

I will confess to adding a bit of garlic because, well, it's me. I also used 1.5 teaspoons of salt instead of 2 teaspoons, because I thought the Worcestershire would be salty enough, and I was right.



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