Mohamed Shili Ina Garten’s Turkey Meatloaf is a hearty and flavorful dish made with key ingredients like ground turkey breast, yellow onions, and Worcestershire sauce. It’s seasoned with fresh thyme, salt, and pepper, and topped with a layer of ketchup for that extra tang.
Ina prepares the meatloaf by first sautéing the onions and spices, then mixing them with the ground turkey and other ingredients. She shapes the mixture into a rectangular loaf and bakes it in the oven for 1.5 hours. This Barefoot Contessa turkey meatloaf is simple to make and perfect for a family dinner or even for meal prep.
Ina Garten Turkey Meatloaf Ingredients
- 3 cups yellow onions, chopped (2 large onions)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds of ground turkey breast
- 1 1/2 cups plain dry bread crumbs
- 3 eggs, beaten
- 3/4 cup ketchup
How To Make Ina Garten Turkey Meatloaf
- Preheat and Prepare: Preheat your oven to 325°F (163°C). In a pan, sauté onions, olive oil, salt, pepper, and thyme on medium-low heat until the onions are translucent. This should take about 15 minutes.
- Mix Liquid Ingredients: Add Worcestershire sauce, chicken stock, and tomato paste to the onion mixture. Stir well and let it cool down to room temperature.
- Prepare Meat Mixture: In a large mixing bowl, combine the ground turkey, bread crumbs, and beaten eggs. Add the cooled onion mixture and mix everything well.
- Shape and Top: Shape the meat mixture into a rectangular loaf on an ungreased baking sheet. Spread ketchup evenly over the top.
- Bake and Serve: Bake for 1.5 hours or until the internal temperature reaches 160°F (71°C). You can place a pan of hot water in the oven below the meatloaf to prevent the top from cracking. Serve hot, at room temperature, or even cold in a sandwich.
What To Serve With Turkey Meatloaf
Pair your turkey meatloaf with classic sides like mashed potatoes and steamed vegetables for a wholesome meal. For a lighter touch, consider a crisp green salad or roasted root vegetables. If you’re looking for something a bit different, a tangy coleslaw or a grain salad with quinoa or farro can add a unique twist.
How To Store Turkey Meatloaf
In The Fridge:
Wrap the leftover turkey meatloaf tightly in plastic wrap or aluminum foil. Place it in an airtight container and store it in the fridge for up to 3-4 days.
In The Freezer:
For longer storage, slice the cooled meatloaf and wrap individual portions in plastic wrap. Place these wrapped slices in a zip-top freezer bag, removing as much air as possible. Store in the freezer for up to 2-3 months.
How To Reheat Turkey Meatloaf
To reheat, preheat your oven to 350°F (175°C). Place the meatloaf slices on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. If reheating from frozen, extend the time to 20-25 minutes.
Check out More Recipes From Ina Garten:
Ina Garten Turkey Meatloaf
Description
Ina Garten’s Turkey Meatloaf is a hearty and flavorful dish made with key ingredients like ground turkey breast, yellow onions, and Worcestershire sauce. It’s seasoned with fresh thyme, salt, and pepper, and topped with a layer of ketchup for that extra tang.
Ina Garten Turkey Meatloaf Ingredients
How To Make Ina Garten Turkey Meatloaf
- Preheat and Prepare: Preheat your oven to 325°F (163°C). In a pan, sauté onions, olive oil, salt, pepper, and thyme on medium-low heat until the onions are translucent. This should take about 15 minutes.
- Mix Liquid Ingredients: Add Worcestershire sauce, chicken stock, and tomato paste to the onion mixture. Stir well and let it cool down to room temperature.
- Prepare Meat Mixture: In a large mixing bowl, combine the ground turkey, bread crumbs, and beaten eggs. Add the cooled onion mixture and mix everything well.
- Shape and Top: Shape the meat mixture into a rectangular loaf on an ungreased baking sheet. Spread ketchup evenly over the top.
- Bake and Serve: Bake for 1.5 hours or until the internal temperature reaches 160°F (71°C). You can place a pan of hot water in the oven below the meatloaf to prevent the top from cracking. Serve hot, at room temperature, or even cold in a sandwich.
