Ina Garten's Turkey Meat Loaf with Glaze

Instructions

1. Heat the oven to 325 degrees F. Warm the olive oil in a medium saute pan over medium-low heat, then add the yellow onions, 1 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and the fresh thyme. Cook slowly for 12 to 15 minutes until the onions are translucent, sweet, and fragrant, then stir in the Worcestershire sauce, chicken stock, and tomato paste and cook for 1 minute more. Scrape the mixture into a bowl and let it cool slightly.
2. In a large bowl, combine the ground turkey breast, breadcrumbs, eggs, the cooled onion mixture, and the remaining kosher salt and black pepper. Mix gently with your hands just until evenly combined; it should feel cohesive but still loose.
3. Shape the turkey mixture into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly over the top so it forms a smooth red glaze, and if you want extra insurance against cracking, set a pan of hot water on the lower oven rack.
4. Bake for about 1 1/2 hours until the top is browned and glossy and the center reaches 160 degrees F. If the glaze darkens too quickly, tent the loaf loosely with foil for the last 10 minutes.
5. Rest the meat loaf for 10 to 15 minutes before slicing. The finished loaf should cut cleanly, with a juicy interior, sweet onion flavor, and a savory ketchup crust that stays shiny.