Tasty Turkey Meatloaf. Get set! Ready! Go!
Your own personal Turkey Meatloaf is waiting! Isn’t this a delightful way to serve Turkey Meatloaf? We all have gone through this. You sit at a table with friends or family and the last piece or slice of meatloaf is starring at you, but you wouldn’t dare take it because you did not want to look greedy or you did not want to share. And you wait. You keep waiting until someone says, “Who wants the last slice”? What do you do then? Do you acknowledge that you want the last slice all for yourself or do you offer to take half and give away the other half? Huh! What a predicament!
Well, no worries. I’ve got you covered. No need to sweat over a tasty meatloaf. Everyone gets his or her own individual meatloaf. Yes! Just use several ramekins. It is that simple! No fuss! No more worrying about if everyone had enough or who would get the last slice. Just make sure you prepare one ramekin per person and you are good to go.
I know you may have seen this in the past, but isn’t it a marvelous idea.
My Tasty Turkey Meatloaf is simple. So simple that I am ready to share the secret ingredients with you today! Yes, Ingredients in plural , meaning more than one. The secrets ingredients are a good marinara sauce, lemon juice and ground fennel. Those 3 ingredients work well together as long as you have a good, and I mean good marinara sauce. Ground fennel is like the BFF of ground turkey. It wraps the meat and gives it such a delicate taste that you have no excuse but to eat it.
I have to mention this to you! As much as I love ground turkey, I am not such a great fan of cooking it. The reason is because I am such a meticulous person that I have to make sure that every turkey ball or lumps are broken. Yes, I have to. I do not like seeing miniature meatballs in my meatloaf or lasagna for example. I think preparing meatloaf is a task that must be accomplished with delicately if you want to fully enjoy it. So here you go! This was my mini story about my Tasty Turkey Meatloaf and, an updated version of Ina Garten’ s Turkey Meatloaf recipe. Now head to the recipe section read the ingredients and steps and hop into your kitchen and start cooking. Have fun and please do come back to share your turkey stories. By the way the chicken broth made a huge difference in the recipe. That was a marvelous idea!
- 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 teaspoon ground fennel
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground turkey breast
- 1 tablespoon lemon juice
- 1 1/2 cups plain dry bread crumbs
- 3 extra-large eggs beaten
- 3/4 cup ketchup
- 8-10 ramekins
- Preheat oven to 325 degrees F.
- In a medium sauté pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until 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.
- Combine the ground turkey, breadcrumbs, eggs, lemon juice and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Or fill up 8 to 10 prepared ramekins with the turkey mixture. Spread the ketchup evenly on top of either the meatloaf or the ramekins. Place the ramekins on a large baking sheet. Bake for 1 hour, 15 minutes to 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature.
- Updated from http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.