Cook Time: 1 hr 45 min
Serves: 8 servings
- 1 large onion, diced
- 1 tablespoons olive oil
- 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried)
- 1/4 cup Worcestershire sauce
- 1/3 cup chicken stock (low fat, reduced sodium)
- 2-2.5 pounds ground turkey breast (>97% lean)
- 3/4 cups plain dry bread crumbs
- 2 large eggs, beaten
- 1/4 cup Barbeque Sauce
Preheat oven to 325 degrees F.
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 and chicken stock 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 or 9 x 5 in loaf pan. Spread the barbeque sauce evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. 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.
Calories: 220 , Fat: 5 g (Sat. Fat: 0.5 g), Cholesterol 100 mg, Sodium 590 mg, Carbohydrate: 14 g
Tip: To Reduce the sodium in the recipe use reduced sodium Worcestershire, and reduce kosher salt to ½ tsp.
Adapted from The Barefoot Contessa Cookbook