Dear Boo,
I am writing this to you from the jury holding room at New York's criminal courts. What could be more American than bearing witness to a centuries old justice system, stepping into a pillared court house, and grousing about doing your civic duty? In that spirit, I'd like to share with you another pillar of American culture, the meatloaf.
Have you ever asked yourself the question: why don't I make meatloaf more often? Probably not. And yet, this is exactly what I said to myself the minute I made this recipe for the first time. It's high in protein, not terrible for you, easy to make, makes amazing leftovers (for what is better than a meatloaf sandwich?), and, I've found, in these days of visiting friends with newborns, when it is practically criminal to arrive without a meal, highly portable. And did I mention it's freaking delicious, especially when you add my little secret twist?
Okay, so it's turkey meatloaf. Which maybe some true patriots will disagree is actually meatloaf, but I have to say I prefer it. Our mother always used to season turkey meat for burgers or meat sauce with a dash (or more) of worcestershire sauce. What I didn't know then, was that worcestershire is made partially from anchovies, which contains umami, that depth of flavor and extra oomph that hits you in the back of the mouth in that place just under your tongue that gets all worked up when something tasty is coming its way, and which is noticeably lacking in bland meat like ground turkey. I just thought it made it taste more like beef, which was a good thing. This recipe uses a copious amount of worcestershire as well as other umami-packed ingredients like tomato paste and ketchup, which is, I think, what makes it so dang tasty.
As mentioned, I added a little twist, which may make some other patriots question the Americanness of this particular meatloaf, (patriots, perhaps, like those whose grandparents immigrated here but who think if you get stopped for a traffic violation and you look kind of brown and kind of illegal, you should be asked for your papers. but I digress), but which I think makes it that much more American for its melting-pot nature, and what's more American than progress and improvement? We know I love the picadillo, another meat-centric comfort food dish that the Husband grew up eating, which involves olives and raisins--an odd-sounding combo if you're not used to it, but totally transformative. The sweet and sour and salty seemed just right for punching up a turkey meatloaf, so I threw some raisins and olives in when I made this a few weeks ago. It was a good move, and one which I've continued to replicate when I've made it since. Take it or leave it (I know our Auntie will recoil in disgust when she reads this), or try something else that's more to your liking--sauteed mushrooms, chopped walnuts, apple pie, whatever.
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| The photo I received while at work, from the Husband who was very pleased with his lunch. Note : the meatloaf sandwich above is not to scale. It is very, very large. |
Or show me the long form of your birth certificate.
Thank you. God bless you. And may God Bless these United States of America.
Love,
The Mouse
Turkey Meatloaf ala Ina Garten, by way of the Mouse House
3 cups chopped yellow onions (2 large onions)
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 (this is a LOT, so i used a little less, and adjusted)
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
Optional: 1/2 cup or more green olives, 1/2 cup or more raisins
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, onion mixture, olives and raisins 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. Serve hot, at room temperature, or cold in a sandwich.
