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Turkey Meatloaf

I use a 9 inch (22.86 cm) x 11 inch (28 cm) bread loaf pan, but any similar size baking pan will work.
You can substitute ground chicken for the turkey.
Tip: While this is baking it produces extra fat and liquid which I drain off once the loaf is cooled.
Servings: 8 servings

Ingredients

  • 1 small yellow onion ½ cup or 4 ounces, trimmed and peeled
  • 1 garlic clove peeled
  • drizzle of oil
  • 2 pounds ground turkey breast
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • 1 teaspoon mustard Dijon or other
  • 3 tablespoons ketchup plus ¼ cup (2 ounces) for the top of the meatloaf 
  • 1 large egg
US Customary - Metric

Instructions

  • Preheat your oven to 400° F (200°C or gas mark 6).
  • Place the onion and garlic in a food processor and process to get a kind of slushy of onion and garlic bits. If you don't have a food processor just chop into very small pieces.
  • Add the oil to a frying pan and sauté the onion and garlic for 5 minutes or until much of the water is released and the onions are softening a bit.
  • Combine the onion and garlic mix, turkey, salt, oregano, mustard, 3 tablespoons of ketchup, and egg in a bowl and blend well with a spoon or fork.
  • Place the turkey mixture in a baking pan and bake for 20 minutes.
  • Spread ¼ of ketchup across the top of the loaf and bake for another 20 minutes or until the center is fully baked.
  • Serve warm. Store leftovers in the refrigerator for a few days or freeze for a few weeks.