Turkey Meatloaf

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Adapted from The Barefoot Contessa Cookbook

Serves 6-8

1 large yellow onion, chopped fine
1 T. olive oil
1 t. salt
½ t. freshly ground black pepper
1 t. fresh thyme leaves (½ t. ground)
3 T. Worcestershire sauce
6 T. chicken broth
1 t. tomato paste
2 ½ lb. ground turkey [I use 1 package each of “lean” and of breast]
¾ cup plain dry bread crumbs
4 large egg whites, beaten
6 T. ketchup

Preheat the oven to 325.

In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature. [I put it into the large mixing bowl I’ll be using in the next step, and stick it in the fridge for 10-15 minutes.]

While onion mixture is cooling, line a baking sheet with foil and spray with non-stick cooking spray. Set aside. Combine the ground turkey, bread crumbs, egg whites, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on the prepared baking sheet.

Spread the ketchup evenly on top and sides of loaf.

Bake for 1 ½ hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.