Wait—–stop!  I know that the heading alone probably has you already thinking of two terrible images: ground turkey being masqueraded around as beef, and dry, gross, flavorless meatloaf.  For this, I am truly sorry.  I, myself, never enjoyed meatloaf until I tried this variation from the Barefoot Contessa.  It’s one of my husband’s favorite meals (and trust me, he is NOT a fan of switching out real food for its low cal, low fat substitutes).  This meatloaf is moist, has amazing flavor, and carries caramelized onions littered throughout.  Try it and you won’t be sorry.  You can eat it with my full fat garlic mashed potatoes (coming to a blog near you), if you really want to make up for some of the lost calories.  Please half her recipe or you’ll be eating this for a week (or more).

3 cups chopped yellow onions (2 large onions) (I prefer red onions in this)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

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, 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 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.