Turkey Meatloaf

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Mushrooms, Cremini(227g)
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  Thyme, Dried(3g)
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  Garlic powder(3g)
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  Paprika, Smoked(3g)
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  ½ teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Low Sodium Chicken Broth(80g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Ground Turkey, 99% Lean(907g)
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  Bread Crumbs, Dry, Plain(180g)
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  Egg, Whole, Large
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  Ketchup(80g)

Instructions

1. 1Heat the olive oil in a large skillet over medium-low heat. Add the onion, mushrooms, thyme, garlic powder, smoked paprika, salt, and pepper. Cook 12–15 minutes, stirring occasionally, until the onions are translucent and the mushrooms are deeply browned; adjust heat as needed to soften without browning the onions.
2. 2Transfer the cooked vegetables to a large bowl. Add the chicken broth and Worcestershire sauce, mix well, and let cool for 5 minutes.
3. 3Add the ground turkey, bread crumbs, and eggs to the bowl. Using your hands, gently mix until all ingredients are evenly combined without overworking the mixture.
4. 4Wet your hands and shape the turkey mixture into a loaf approximately 9 × 5 inches on a foil-lined rimmed baking sheet. Spread the ketchup evenly over the top.
5. 5Preheat your oven to 325°F with racks positioned in the upper-middle and lower positions. Place a 9 × 13-inch casserole dish filled with about 1 inch of water on the lower rack to create steam.
6. 6Bake the meatloaf on the upper-middle rack for 55 minutes. Check the internal temperature at the thickest part; continue baking 5–15 minutes more until the internal temperature reaches 160°F.
7. 7Remove the meatloaf from the oven and let rest for 10 minutes. Slice into 6 equal portions.
8. 8Divide the meatloaf slices evenly into 6 airtight containers while still warm. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.