Turkey Meatloaf

Here is another recipe from Ina Garten's wonderful collection. It is fairly simple to make and tasty. This is a nice change if you are in the mood for meatloaf without all the fat of ground beef.

1 1/2 cups chopped yellow onions (1 large)
1 tbsp. good olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. fresh thyme leaves (1/4 tsp. dried)
one-half of 1/3 cup Worcestershire sauce
one-half of 3/4 cup chicken stock
3/4 tsp. tomato paste
2 1/2 pounds ground turkey breast
3/4 cup plain dry bread crumbs
2 large eggs, beaten
one-half of 3/4 cup ketchup

Preheat oven to 325.
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 a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 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 ina sandwich.