Meat Loaf Can Be Company Fare

Husband Jim and I both love meatloaf although I never order it out (unless we're in a diner and it's the blue plate special -- although my brother does). What started out as a way to stretch a bit of ground meat to feed a whole family has become company fare at Linderhof.

And meat loaf isn't just for winter either -- it makes a great summer entree. But we lighten the meal with summer favorites. Farmer's market green beans cooked and shocked and then sauteed in olive oil with garlic and our own grape tomatoes roasted in the oven and sprinkled with garden basil.

Leftovers, make great sandwiches!

This is my adaptation of Ina Garten's meatloaf. Her recipe calls for turkey but I used beef, this time. Whatever meat, the seasonings are perfect and this has been my "go to" meatloaf recipe since I got my first Barefoot Contessa cookbook.

Turkey Meatloaf

3 cups chopped yellow onions (2 large onions)
2 T. good olive oil
2 t. salt
1 t. pepper
1 t. fresh thyme leaves (1/2 t. dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 t. tomato paste
5 pounds ground turkey breast
1 1/2 c. plain dry bread crumbs
3 large eggs, beaten
3/4 c. ketchup

Preheat oven to 325 degrees.

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, bread crumbs, eggs and onion mixture in a large bowl. Mix well and shape into regtangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees 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, or cold in a sandwich.

Note: I made a half recipe and used beef instead of turkey.