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Farmers To You Turkey Meatloaf

January 28, 2012
by Greg Georgaklis

Farmers To You Turrkey Meatloaf
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Ingredients
  • Farmers To You Turkey Meatloaf
  • (recipe adaptation from Ina Garten/Barefoot Contessa)
  • (Shared by Rhett C from our Lexington Pick-Up Site)
  • 1 bag Misty Knoll ground turkey (approx 1.5 lbs)
  • 1 small to medium onion, finely chopped
  • ½ tsp fresh thyme (or ¼ tsp dried)
  • 1 T Worcestershire sauce
  • 2 tsp tomato paste
  • ½ cup finely chopped bread crumbs (I like whole wheat, food processor chopped)
  • 2 small eggs (or 1 large), beaten
  • 1½ T extra virgin olive oil
  • 1 tsp fresh ground pepper
  • ¾ tsp kosher salt
Topping Sauce:
  • 2 T ketchup
  • 2 tsp tomato paste
  • 2 T Sriracha Sauce (or any hot chile sauce, or a good 1 tsp shot of any liquid hot pepper sauce)
Instructions
  1. Preheat oven to 325 degrees
  2. In a small to medium saucepan, sauté chopped onion, salt, and pepper in olive oil over medium-low heat until translucent, not brown, about 10 minutes. Add the 2 tsp tomato paste, thyme and Worcestershire sauce, stir well, and remove from heat. Cool 5 to 10 minutes.
  3. In a medium to large bowl, combine ground turkey, eggs, breadcrumbs, and onion mixture. Mix well.
  4. Shape into a rectangular loaf on an ungreased sheet pan. The traditional meatloaf “bread loaf pan” is not recommended, as it holds the liquids too much. However, as the ingredients are very moist and the loaf tends to spread out in a pan, I take 2-4 pieces of tin foil and fold each piece several times to create supporting little borders for the loaf while it bakes. Press them up against the loaf borders, and they will provide just enough resistance to help retain shape while cooking.
  5. Combine ketchup, 2 tsp tomato paste, and Sriricha (or other hot sauce). Spread evenly on top of loaf.
  6. Bake 1 hr, or until temperature in middle of loaf is just 160 degrees. For a bit more even baking throughout loaf, after 40 minutes remove loaf, make small slice through middle with knife, and return to oven for final 20 minutes. Either way, temperature should be 160 degrees when done.
  7. Serve hot with good sautéed greens, or refrigerator cooled. It makes a great sandwich, with crusty bread, a bit of mayonnaise, lettuce/greens, and a generous spread of cranberry sauce.
  8. Double recipe for 2 loaves, for one hot dinner and a cooled loaf for sandwiches/snacks