Sunday, December 11, 2011

Get Used To This

I think you'll be seeing a lot of this guy in the coming week.  I just put the above 5+ pound turkey meatloaf into the oven.  I used Ina Garten's recipe, except I substituted 2 of the meat pounds with some chicken sausage that we have had in the freezer for a donkey's age.  I also used some dried mixed herbs instead of fresh thyme.  Here's pretty much what I put into this sucker, try for yourself:

Turkey Meatloaf


  • 3 cups chopped yellow onions (2 large onions)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon herbs de provence
  • 1/3 cup Worcestershire sauce
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons tomato paste
  • 3 pounds ground turkey breast
  • 2 pounds chicken sausage (peel off the casing first)
  • 1 1/2 cups plain dry bread crumbs
  • 3 extra-large eggs, beaten
  • 3/4 cup ketchup


Preheat oven to 350 degrees F.
In a medium saute 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, chicken sausage meat, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 hour until the internal temperature is 160 degrees F. and the meatloaf is cooked through. 

1 comment:

  1. Sometimes I wonder... because I know you through Sheryl... if you eat meat... let this be a lesson to me, to never ever forget again- that you eat all the meats.