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Barefoot Contessa Turkey Meatloaf
3 cups chopped yellow onions (2 large onions)
2 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon dried thyme leaves
⅓ cup Worcestershire sauce
¾ cup chicken stock
1½ teaspoons tomato paste
5 pounds ground turkey (alternatively, Sandy likes grass-fed 95 percent lean ground beef)
1½ cups plain dry bread crumbs (Sandy uses Ian’s gluten-free brand)
3 extra-large eggs, beaten
¾ cup ketchup (Sandy adds about 1 tablespoon Worcestershire sauce to the ketchup)
Preheat the oven to 325. Sauté the onions, olive oil, salt, pepper and thyme until the onions are translucent but not browned (about 15 minutes). Add the Worcestershire sauce, chicken stock and tomato paste, and mix well. Allow the mixture to cool to room temperature.
Combine the ground meat, bread crumbs, eggs and onion mixture in a large bowl. Mix well and shape into a rectangle on a baking sheet covered in foil. Spread the ketchup evenly over the top. Bake for 1½ hours, until the internal temperature is 160 degrees and the meatloaf is cooked through. This serves 8-10 people and freezes well.
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