8/18/2013

Sunday Dinner

Pin It


Glazed Turkey Meatloaf
Baked Cheese Grits
Fordhook Lima Beans



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, and we have another leftover variation that I hope to share with you soon.


Glazed Turkey Meatloaf
serves 10-12

1 Tablespoon canola oil
1 Tablespoon unsalted butter
2 large yellow onions, diced
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/3 cup Worcestershire sauce
3/4 cup chicken broth
1 1/2 teaspoon tomato paste
5 pounds ground turkey thigh
1 1/2 cups plain dried bread crumbs
3 extra-large eggs
3/4 cup ketchup

Preheat the oven to 325º F.

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.

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 1/2 hours or until the internal temperature reaches 160º F.  (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.

Source: Adapted from The Barefoot Contessa, by Ina Garten

1 comment:

  1. I've never heard of putting a pan of hot water in the oven to keep the meatloaf from cracking! What a great idea!!

    ReplyDelete

Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...