Adapted from the Barefoot Contessa's 1st book: The Barefoot Contessa Cookbook
I am not a huge meatloaf fan. There are way too many bad versions out there. A lot of folks have some sort of sentimental attachment to the dish, but my mom was more apt to make overcooked broccoli and stinky salmon than meatloaf (too much veggie chopping, probably) so I harbor no such longings. But, I did try the BC turkey version some years back and, surprise surprise, it was quite good. So when the weather turns a little bit chilly, I break this one out. The BC version makes enough meatloaf to last for weeks on end, so I halved the recipe:
1 yellow onion
1 T olive oil
1 t kosher salt
1/2 t pepper
1/4 t dried thyme
1/6 (just eyeball 1/2 of the 1/3 cup measure) worcestershire sauce
just under 1/2 c chicken stock/broth
3/4 t tomato paste
2 1/2 lbs ground turkey (do NOT get the extra lean as the loaf will dry out.)
3/4 c bread crumbs (yes, I use panko)
2 eggs, beaten
just under 1/2 c ketchup
Preheat the oven to 325 degrees
Saute over medium heat the onion, olive oil, salt, pepper and thyme for about 15 min. Add the worcestershire sauce, chicken stock and tomato paste and mix well. Take off the stove and let cool to room temperature.
Combine the ground turkey, bread crumbs, eggs and onion mixture in a bowl. Mix well and shape into a rectangular loafish shape on a rimmed cookie sheet covered with foil. Spread the ketchup evenly on top. Bake for 1 1/2 hours.
You can put a pan of hot water under the meatloaf in the oven if you don't want cracks to appear on the top of the loaf.
Keep leftovers for sandwiches the next day.