I apologize for the quality – or lack thereof – of this photo. We were super hungry and ready to eat, and I snapped a quick picture before putting everything on the table.
That said, meatloaf is rarely photogenic.
Ina’s original recipe (plug for Ina Garten here, love all her recipes!) is for turkey meatloaf, which I would definitely like to try. I used ground sirloin because it’s what I had, and my muffins (as you can see) were so moist they fell apart quite easily. Turkey tends to be a bit dryer, and that extra moisture would balance out nicely.
Ina’s recipe also originally called for 5 pounds of meat, which is just a bit much for two people 🙂 So I hunted around and found this recipe at You’re Gonna Bake It After All, which is a nice scaled down version of Ina’s.
I have to say, we really enjoyed it! Meatloaf can be hit or miss, but I will definitely be making this recipe again. I would also prefer to make it in a loaf pan, but I ran out of time last night and went with the muffins.
Ina’s Turkey Meatloaf
- 1 cup chopped onion
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/8 tsp dried thyme leaves
- 2 Tbsp Worcestershire sauce
- 1/4 cup chicken stock
- 1 Tbsp tomato paste
- 1 pound ground turkey (1.25 lbs is okay, or can use ground sirloin)
- 1/3 cup bread crumbs
- 1 egg, beaten
- 1/4 cup ketchup
Preheat oven to 325 degrees.
Over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until onions are translucent but not browned.
Add the Worcestershire sauce, chicken stock, and tomato paste. Mix well. Allow mixture to cool to room temperature.
In a large bowl, combine the bread crumbs, egg, and onion mixture. Add ground meat and mix until completely incorporated.
Press into muffin cups. Spread ketchup on top. Bake until the internal temperature reaches 165F and the meatloaf is cooked through. (This takes about 1 – 1 1/2 hours for meatloaf in a loaf pan and much less time, about 35 minutes or so, for the muffins).
Let stand 10 minutes and serve.
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