Description
Ina Garten’s barefoot contessa turkey meatloaf brings comfort and flavor to family dinners. Wholesome ingredients blend perfectly, creating a satisfying meal that delights both home cooks and dinner guests.
Ingredients
Scale
- 5 lbs ground turkey breast
- 3 cups chopped yellow onions (2 large onions)
- 3 extra-large eggs, beaten
- 1–½ cups plain dry bread crumbs
- ¾ cup chicken stock
- ¾ cup ketchup
- ⅓ cup Worcestershire sauce
- 2 tbsps olive oil
- 2 tsps kosher salt
- 1–½ tsps tomato paste
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp freshly ground black pepper
Instructions
- Preparation: Preheat the oven to 325°F (165°C) with the rack centered for consistent heat distribution.
- Flavor Foundation: Sauté onions in a skillet until translucent, then incorporate Worcestershire sauce, chicken stock, and tomato paste, creating a rich aromatic base. Cool the mixture to room temperature.
- Mixing: In a large bowl, delicately blend ground turkey, bread crumbs, beaten eggs, and the cooled onion mixture, taking care not to overwork the meat.
- Shaping: Mold the mixture into a neat rectangular shape on an ungreased baking sheet, ensuring smooth, even edges.
- Glazing: Spread ketchup evenly across the surface, creating a glossy, caramelizing coating that will enhance the meatloaf’s visual appeal and flavor profile.
- Baking: Roast in the preheated oven for approximately 1-1/2 hours, or until the internal temperature reaches a safe 160°F (71°C).
- Resting: Allow the meatloaf to rest for 10-15 minutes after removing from the oven, enabling juice redistribution and ensuring a succulent, tender result.
Notes
- Prevent Dense Texture: Mix ingredients gently to avoid compressing the meat, which keeps the meatloaf light and tender.
- Temperature Precision: Use a meat thermometer to confirm the internal temperature hits 160°F for food safety without overcooking.
- Flavor Infusion Technique: Cool the onion mixture before mixing to prevent egg scrambling and allow deeper flavor integration.
- Moisture Retention Trick: Let the meatloaf rest after baking, allowing juices to redistribute and ensuring a succulent final dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 120 mg