Thursday, August 28, 2014
Inquirer Daily News

Turkey Meat Loaf

From The Barefoot Contessa Cookbook (Clarkson Potter, 1999)

8 serving(s)

1 large onion, chopped

1 tablespoon olive oil
 
1/2 teaspoon salt
 
1/2 teaspoon fresh ground black pepper
 
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
 
2 tablespoons Worcestershire sauce
 
1 teaspoon ketchup, plus more for the top of the meat loaf
 
2 pounds ground turkey
 
3/4 cup oatmeal
 
2 eggs, beaten

1. Preheat oven to 350 degrees.

2. In a medium saute pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent, but not browned, approximately 15 mintues. Add the Worcestershire sauce and ketchup and mix well. Allow to cool to room temperature.
 
3. Combine the ground turkey, oatmeal, egg, and onion mixture in a large bowl. Mix well and shape into two rectangular loaves. Spread a thin layer of ketchup evenly on top. Bake for 45 to 50 minutes, until the internal temperature is 160 degrees. Serve hot.
 
Per serving: 341 calories, 15 grams fat, 157 mg cholesterol, 258 mg sodium, 10 grams carbohydrates, 2 grams dietary fiber, 2 grams sugar, 30 grams of protein.
Tagged as: | Main dish

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