Using Up the Contents of the Freezer: Turkey Meatloaf

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Here’s another recipe I made last month when my freezer died. If you’re scrambling to use up food after a power outage, I hope it helps:

Barefoot Contessa’s Turkey Meatloaf

(This makes a ton. Half the recipe, depending on how much turkey you have.)

3 cups chopped yellow onions
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon fresh thyme
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey
1 1/1 cups plain breadcrumbs
3 large eggs, beaten
3/4 cup ketchup

Preheat oven to 325.
Saute onions in olive oil until translucent, about 15 minutes.
Add salt, lots of pepper, thyme, Worcestershire sauce, chicken stock and tomato paste and mix well.
Allow to cool to room temperature.
Combine ground turkey, bread crumbs, eggs and onion mixture in a large bowl.
Mix well and shape into a recatangular loaf on an ungreased sheet pan.
Spread ketchup evenly on top.
Bake for 1 1/2 hours until the internal temperature is 160 and the meatloaf is cooked through.
Yield: 8 to 12 servings.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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