Farm to Feast: Turkey Meatloaf
Meatloaf is definitely a comfort food for me. I'm not a fan of the beef version, and chicken gets too dry, so my go-to protein here is turkey. This recipe is a labor love, but chocked full of veggies and flavors, it is so worth it.
2 tbsp extra virgin olive oil
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
(You can chop these in a food processor to cut down on time)
3 cloves garlic
1 tsp fresh thyme
2 pounds ground turkey (I prefer to either mix 1 pound of white meat, with one pound dark, or just 2 pounds dark meat)
1/2 cup bread crumbs (optional)
1 egg (only needed if you use break crumbs)
1/4 cup worcestershire sauce
1/4 cup ketchup
2 tbsp dijon mustard
2 tbsp steak sauce
2 tsp kosher salt
freshly ground pepper
Preheat oven to 400°.
Heat oil in large pan. Add onions, celery, carrot, garlic and thyme. Season with salt and pepper. Cook until very soft, but not browned. Let cool.
In a bowl, mix the turkey, bread crumbs, egg, worceshtershire sauce, ketchup, mustard, steak sauce 1 tsp kosher salt and ground pepper.
Pack into a loaf pan and bake in the center of your oven for 1 hour.
Serve with mashed potatoes for a perfect fall meal.