Bake in a 350 degree F. oven for 1 hour, or until the internal temperature reaches 165 degrees F. on a meat thermometer.
1 Tbsp. olive oil
1 Tbsp. butter
1 1/2 cups minced onions
1 Tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. ground allspice
3/4 cup heavy cream
1 1/2 pound ground turkey
1 cup plain fine bread crumbs
2 eggs, lightly beaten
1/4 cup minced fresh Italian (flat-leaf) parsley
3 Tbsp. tomato ketchup
1 1/2 Tbsp. kosher salt (I did way less…probably about 2 tsp.)
1 1/2 tsp. freshly ground black pepper
1. Preheat oven to 350 degrees F.
2. Heat olive oil and butter in a heavy-bottomed saute’ pan or skillet over medium heat. When the butter is melted, add the onions and garlic and saute’ for 3 or 4 minutes while stirring, or until translucent. Add the thyme, oregano, allspice, and heavy cream, and bring to a simmer. Continue to simmer, stirring frequently, until the liquid is reduced by one-third and has the consistency of oatmeal.
3. Transfer to a mixing bowl and let cool. When cool, add the turkey, bread crumbs, eggs, parsley, ketchup, salt, and pepper, and mix well.
4. Transfer the mixture to a 1 1/2 quart greased loaf pan (measuring 8 1/2 by 4 1/2 by 2 1/2 inches.) Bake the meatloaf in the oven for about 1 hour or until the internal temperature reaches 165 degrees F. on a meat thermometer.
5. Remove the meatloaf from the oven and let cool. When cool enough to handle, run a pairing knife around the inside of the loaf pan and invert the meatloaf onto a clean platter to unmold.
“Neiman Marcus Cookbook” by Kevin Garvin with John Harrison