The holidays have us crazed with parties, errands and preparation. My wife’s mother and brother are coming into town to stay with us for Christmas so we’re jam packed with all the aforementioned activities as well as power cleaning our house from top to bottom.
On top of that, the Giants have a huge game tonight and today I’m in my fantasy football league’s championship. There’s a lot on my mind as you might imagine. (Sorry I didn’t take any pictures but you can search a few weeks back for pictures of this recipe if you’re interested.)
As a result, I didn’t really have the time or energy to put into a meal that takes hours and hours. I opted to make some meatloaf, which is not anything near a compromise. Since we’ve got people rolling into town soon, I didn’t need to make a big one either, so I adjusted my recipe to make a mini-sized meatloaf.
Start with one chopped yellow onion. Add it into about a tablespoon of good olive oil over low/medium heat. Add a teaspoon of fresh thyme leaves, a teaspoon of kosher salt and 1/2 teaspoon of ground peper. Heat it about 10 – 15 minutes, until the onions are translucent but not browned.
Combine 1/4 cup of chicken broth, a teaspoon of tomato past, 1/6 cup of Worsteshire sauce. Remove the onions from heat and add the broth mixture. Mix well and let it cool to room temperature. Preheat oven to 325.
Then take 1 and 1/4 pound of ground turkey, 1/3 cup of bread crumbs, one beaten egg and the broth mixture and mix it all together. Form it into a loaf and then put it on an ungreased baking pan. Bake for 90 minutes.
For the gravy, I took 1 and 1/2 tablespoons of butter and put it in a small saucepan over medium/high heat until it was foaming. Add 1 and 1/2 tablespoons of flour and lower the heat to medium. Cook it for a minute or so until the mixture starts to turn brown. Add a can of stewed tomatoes, a can of chicken broth and a can of tomato soup. I also drizzled in some hot sauce. Bring that to a simmer and let that sort of bubble slowly while the meatloaf bakes.
If you want, make sure the meatloaf has reached 165 degrees. Let it rest for a few minutes and then slice it to serve. Smother it with gravy and enjoy.
Tags: turkey meatloaf
