- 1 tablespoon olive oil, plus extra for drizzling
- ½ yellow onion, finely diced
- 1 small clove of garlic, grated
- The leaves from 3 stems of thyme
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons, plus ¼ cup, Sir Kensington’s Classic Gourmet Scooping Ketchup
- ¼ cup organic vegetable broth
- 1 egg, beaten
- ⅓ cup whole wheat breadcrumbs
- 1 pound free-range ground dark turkey meat
- Kosher salt
- Freshly cracked black pepper
Preheat the oven to 325°F. Heat 1 tablespoon of olive oil in a small sauté pan over medium-low heat. Add the onions, and sweat until soft, about 10 minutes. Add the garlic, thyme, and parsley, and stir for 30 seconds. Add the Worcestershire sauce, 2 tablespoons of Sir Kensington’s classic ketchup, and the vegetable broth. Stir though and set aside to cool.
In a large bowl, stir together the cooled onion mixture, egg, and breadcrumbs. Add the turkey, and season with salt and pepper. Use your hands to gently and minimally toss everything together. Turn the meat out onto a parchment-lined rimmed baking sheet, and form into a loaf 4” by 7”. Spread ¼ cup of Sir Kensington’s classic ketchup all over the top, and drizzle lightly with olive oil. Bake in the oven for about an hour, or until the internal temperature of the meatloaf reaches 160°F. Then, leaving the meatloaf in the center of the oven, turn on the broiler, and broil the meatloaf for 10 minutes, until the top gets little brown bits around the corners. Let the meatloaf rest on the counter for 10 minutes, then slice as thick as you like! I like to go classic and serve this with lumpy mashed potatoes and steamed haricots verts, or just with a lightly tossed green salad.
*A tip for serving cold the next day: put cold meat loaf between two slices of ciabatta along with brie and arugula and press in the Panini press for an awesome sandwich.
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