Ingrédients pour Barefoot Contessa's Turkey Meatloaf
- 1 large yellow onion, chopped
- 2 tablespoons good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 2 pounds ground turkey
- 1 cup plain breadcrumbs
- 1 large egg
- 1/2 cup ketchup
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Comment préparer Barefoot Contessa's Turkey Meatloaf
- Preheat oven to 325°F (160°C).
- Sauté 1 large onion, chopped, in 2 tablespoons olive oil until translucent, about 15 minutes.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 2 tablespoons Worcestershire sauce, 1/2 cup chicken stock, and 2 tablespoons tomato paste. Mix well and simmer for 5 minutes.
- Allow the onion mixture to cool completely to room temperature.
- In a large bowl, combine 2 pounds ground turkey, 1 cup breadcrumbs, 1 large egg, and the cooled onion mixture. Gently mix until just combined.
- Shape the mixture into a rectangular loaf on an ungreased baking sheet.
- Spread 1/2 cup ketchup evenly over the top of the meatloaf.
- Bake for 1 hour and 30 minutes, or until a meat thermometer inserted into the center registers 160°F (71°C). Let rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
42g
Fat
35g
Carbs
9g
