Ina Garten turkey meat loaf is an easy dinner party favorite from her Barefoot Contessa store, where it sold out constantly. She uses ground turkey breast instead of beef, so it tastes classic but lighter, and the big batch leaves plenty for sandwiches.
The ketchup glaze on top holds in moisture while the loaf bakes low at 325 degrees for 90 minutes. A pan of hot water underneath keeps the surface from cracking, so you get clean slices every time.
Source: The Barefoot Contessa Cookbook (1999)
Ina Garten Turkey Meat Loaf
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings25
minutes1
hour30
minutes490
kcalA thick, hearty loaf made from seasoned ground turkey breast, sautéed onions, and bread crumbs, shaped by hand and baked on a sheet pan under a layer of ketchup.
Ingredients
3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
Directions
- Preheat the oven: Preheat the oven to 325 degrees.
- Cook the onion mixture: In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
- Mix and shape the loaf: Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top.
- Bake the meat loaf: Bake for 1 1/2 hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot, room temperature, or cold in a sandwich.
FAQs
Can I use regular ground turkey instead of turkey breast?
Ground turkey breast gives you the leanest result, but regular ground turkey with some dark meat works fine and adds more flavor. The loaf holds together either way. Just know the calorie count goes up a bit with the fattier grind.
How should I store leftover turkey meat loaf?
Wrap the cooled loaf tightly in plastic wrap or foil and refrigerate for up to 4 days. It freezes well too, either whole or sliced, for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make this turkey meat loaf ahead of time?
You can mix the loaf, shape it, and refrigerate it up to a day before baking. Just add about 10 extra minutes of oven time since it starts cold. The recipe halves easily if you want a smaller batch.
Do I need a loaf pan or a baking sheet?
The recipe calls for shaping a freestanding loaf on an ungreased baking sheet, which gives you a better crust all around. A loaf pan traps moisture and steams the sides, so stick with the sheet pan for the best texture.
Why does my meat loaf crack on top?
Cracking happens when the surface dries out faster than the inside cooks. Place a pan of hot water on the rack below the meat loaf to add steam to the oven. Baking at 325 degrees, not higher, also keeps the outside from pulling apart.
