Nothing says comfort food quite like meatloaf. And while we all love the traditional meatloaf made with beef, this is a nice alternative with traditional flavors, just a little lighter in the fat and calorie bank and one of my very favorites. In fact, served on top of a slice of homemade whole wheat bread, it was lunch today. Joy.
1 teaspoon olive oil
1 medium yellow onion, chopped
1/4 teaspoon dried thyme, or 1/2 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 1/2 teaspoons tomato paste
1 1/4 pound ground turkey
1/4 cup plain dry bread crumbs
1 egg, beaten
1/4 cup ketchup
Preheat the oven to 325 degrees F.
Saute onions, thyme, salt and pepper in olive oil until translucent, about 10 minutes. Remove from heat and add Worcestershire sauce, chicken stock and tomato sauce. Allow to cool.
In a large bowl, combine the ground turkey, onions, bread crumbs and egg. Shape into an oval or rectangular shape in a casserole pan or baking sheet. Spread ketchup evenly on top. Fill a pie plate or baking pan with very hot tap water and set on the bottom shelf of your oven. Place the meatloaf on the middle shelf and bake for 1 to 1 1/2 hours, or until the internal temperature is 180 degrees.
The water in the oven will almost steam the meatloaf, leaving a wonderfully moist and tender meatloaf.