On a gloomy day like this, there are two things I love doing: curling up with a blanket and a book, and throwing together some of my favorite comfort foods. I was never a fan of meatloaf until I learned how to make it myself. I first learned how by watching Ina Garten on her show, Barefoot Contessa. I then took her cooking tips, and came up with my own version, using turkey breast. If done properly, meatloaf can be a really healthy option, while also staying moist and flavorful.
Since I'm usually just cooking for 2-4, this is a petite meatloaf. But, meatloaf actually freezes well prior to cooking, so I recommend doubling the recipe and saving half. Then, when you're ready to cook the other half, just throw it in the oven and begin preheating, and the loaf will quickly thaw and begin cooking.
Rainy Day Turkey Meatloaf
1lb. Ground Turkey Breast [make sure it says breast on the packaging, otherwise you're getting a mix of dark and white meat, which makes it significantly less healthy!]
1TBsp. olive oil
1/2 large Vidalia onion, finely diced
1/4tsp. fresh ground pepper
1 teaspoon fresh thyme leaves [you can use dried, but cut the amount in half]
3TBsp. Worcestershire sauce
1/4 cup vegetable stock
1tsp. tomato paste
1/2 cup plain dry bread crumbs
1 large egg
Preheat oven to 325F [if using convection, preheat to 300F]. In a saucepan, heat olive oil on medium low heat. Cook the onions with the salt, pepper, and thyme until translucent, about 10 minutes. Remove from heat. Add the Worcestershire sauce, vegetable stock, and tomato paste and combine. Allow to cool to room temperature.
Combine the turkey, bread crumbs, and egg in the saucepan with the onion mixture. Shape into a rectangular loaf on a sheet pan. Squeeze ketchup evenly on top [you can use as little or as much as you'd like on this]. Bake for 30-40 minutes until a thermometer reads 160F.