Ingredients:
2 Teaspoons worcestershire sauce
0.25 Teaspoon tabasco
2 Pounds turkey, white ground not breast
0.25 Cup parsley, flat-leaf chopped
4 Teaspoons vinegar, cider
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Directions:
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and place a wire rack on top of the foil. Fold a piece of heavy-duty foil into a 10x16-inch rectangle and set aside.
Combine onion, garlic, oil, salt in a medium skillet. Cover and cook over medium-low heat, stirring often, until softened, 8 to 10 minutes. Set aside to cool.
In a medium bowl, whisk the milk, eggs, thyme, mustard, Worcestershire, Tabasco and pepper. Set aside.
In a large bowl, mix turkey, breadcrumbs, parsley, cooled onion mixture and egg mixture. Mix together with your hands until uniformly combined.
Press the mixture together into a compact mass. Turn it out onto the foil rectangle. Using your hands, press the meat until an evenly thick loaf, about 2 inches tall and 1 inch smaller than the foil on all sides. Transfer the foil/meatloaf to the center of the prepared wire rack.
Stir together to ketchup, sugar and vinegar together. Brush half the mixture evenly over the meatloaf.
Bake 45 minutes.
Brush with remaining glaze, and continue to cook until the internal temperature reaches 165 degrees, about 15 to 20 minutes longer.
Cool 20 minutes before slicing. |