Turkey Meatloaf

Instructions

1. Place racks in the upper middle position of your oven and the lower position and preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
2. In a large skillet heat the oil over medium-low heat. Add the onion, mushrooms, thyme, garlic powder, smoked paprika, salt, and pepper. Cook until the onions are translucent and the mushrooms are browned, about 15 minutes. Adjust the heat as needed so that the onions soften but do not brown. Don’t shortcut this step as it is key to the meatloaf’s flavor.
3. Transfer the mixture to a large bowl. Add the broth and Worcestershire sauce and mix well. Let cool for about 5 minutes.
4. To the bowl, add the turkey, breadcrumbs, and eggs.
5. With your hands (they really do work best for this), gently mix until all of the ingredients are evenly combined.
6. Wet your hands, then use them to shape the turkey mixture into a 9x5-inch loaf in the center of the prepared baking sheet. Spread the ketchup evenly over the top.
7. Fill a 9 x 13“ casserole dish with about an inch of water and place it on the lower rack (this will create steam in the oven to make the meatloaf extra moist and keep the top from cracking). Bake the meatloaf on the upper third rack for 55 minutes, then take its internal temperature to gauge progress. Return to the oven and continue baking until the internal temperature is 160°F at the thickest part, about 5 to 15 minutes more depending upon your oven and the shape of your loaf. Let the meatloaf cool for 10 minutes, then slice and enjoy.