March 1, 2011

Moist Turkey Meatloaf

Who, (besides my youngest daughter), doesn't like a good meatloaf? It seemed to be a staple in my grandmother's house growing up, and I vividly remember "Nonny" making cold meatloaf sandwiches the next day for lunch. Not so sure that cold turkey meatloaf would be as appetizing, but you can always give it a try.

I found this recipe through Ina Garten (The Barefoot Contessa). "Tweeked" it a bit to my own liking!

Moist Turkey Meatloaf
serves 6-8

1 medium sweet onion, chopped
2 tablespoons olive oil
kosher salt/ cracked pepper to taste
3 tablespoons Worcestershire sauce
1 lb. ground turkey (white meat)
1 lbs. ground turkey (dark meat)
1/4 teaspoon ground sage
2 tablespoons chopped parsley
1 cup chili sauce (I prefer Nance's brand)
3/4 cup organic chicken stock
3/4 cup dry bread crumbs
2 large eggs

Preheat oven to 325 degrees.  In a medium skillet, saute the onion in olive oil until softened. Add the Worcestershire sauce, chicken stock, salt, pepper, and 1/2 cup chili sauce. Stir, then set aside to cool.
In a large bowl, combine the turkey meat (white and dark), parsley, sage, bread crumbs, eggs and cooled onion mixture. Gently mix together with your hands, adding more bread crumbs (in small amounts) if needed.
Line a cookie sheet with parchment paper. Shape the meat into a rectangular loaf centered on the parchment. Spoon the remaining 1/2 cup chili sauce over the top.
Place a pan of hot water on the oven rack below the meatloaf to prevent cracking. Bake for 1 and 1/2 hours, or until center temperature registers at 160.

Serve hot with garlic smashed potatoes and a green veggie, such as asparagus or broccoli.

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