The Barefoot Contessa’s Turkey Meatloaf

The Barefoot Contessa’s Turkey Meatloaf

This’ll be a short post since for some reason I’m exhausted at 5:30 in the afternoon…

It’s also short because this is, bar none, the most flavorful turkey meatloaf I’ve ever had. I could wax poetic about it for paragraphs, but really, you only need the recipe. Trust me. You won’t be sorry.

Ina Garten’s recipe in the book calls for a whopping five pounds of ground turkey to serve 8-10. Five pounds to serve 8-10! They must be very hungry, because the halved recipe I’m about to give you serves 6-8.

WW readers: the slightly modified recipe below is 6 points per serving, assuming there are eight servings in a loaf.

Turkey Meatloaf

Adapted from The Barefoot Contessa Cookbook
Serves 6-8

1 large yellow onion, chopped fine
1 T. olive oil
1 t. salt
½ t. freshly ground black pepper
1 t. fresh thyme leaves (½ t. ground)
3 T. Worcestershire sauce
6 T. chicken broth
1 t. tomato paste
2 ½ lb. ground turkey [I use 1 package each of “lean” and of breast]
¾ cup plain dry bread crumbs
4 large egg whites, beaten
6 T. ketchup

Preheat the oven to 325.

In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature. [I put it into the large mixing bowl I’ll be using in the next step, and stick it in the fridge for 10-15 minutes.]

While onion mixture is cooling, line a baking sheet with foil and spray with non-stick cooking spray. Set aside. Combine the ground turkey, bread crumbs, egg whites, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on the prepared baking sheet.

Keep your cat away while fetching the ketchup from the fridge.

Spread the ketchup evenly on top and sides of loaf.

Bake for 1 ½ hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.

Serve hot, room temperature, or cold in a sandwich. [Sandwiches made on lightly toasted rye, with mustard and ketchup, are killer.]