1 chopped large yellow onion
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ tsp dried thyme leaves
1/3 cup Worcestershire sauce
3/4 cup (or more) chicken stock
1 can of drained diced tomatoes
3 pounds ground turkey
1 pound 80/20 ground beef
5-6 cups of rolled oats
3 extra-large eggs, beaten
½ stick of melted butter (optional)
• Preheat oven to 325 degrees F.
• Sauté the onions in olive oil at a medium-low temperature with the salt, pepper, and thyme until translucent for about 15 minutes. Keep the onions from browning by bringing the heat up on the onions and oil together. Adjusting the heat down as needed.
• Add the Worcestershire sauce, chicken stock, and tomatoes and mix well. Let it cool to room temp.
• Use your hands to mix the ground turkey, ground beef and the oatmeal together in a large bowl. Don’t over-handle.
• Add the beaten eggs and the onion mixture and mix, but don’t over-handle (add more chicken stock if it seems too dry)
• Butter a ½ size shallow hotel pan or other casserole type baking vessel with sides.
• Put the meatloaf mixture into the pan, flatten it out, texture it with fork (optional: make two parallel dents lengthwise into the top of the mixture and pour the melted butter into the two long dents.
• Bake until the internal temperature is 160.
• Let sit for 10 minutes before slicing (no need to remove the loaf from the casserole dish or ½ hotel pan because it helps keep the meatloaf moist.
Gravy:
• (optional: gently sauté a thinly sliced or chopped medium onion in butter and olive oil until soft, sweet and golden without browning)
• Add 3 cups of chicken stock or more to the onions and bring to a boil with 2 teaspoons of beef flavored Better than Bouillon
• Reduce heat and cook for 5 minutes.
• Whisk in a few shakes of Wondra Flour
• Using a big metal spoon, smooth the gravy by pouring it through a strainer and pushing the onions and any flour lumps through
Noodles:
• Cook one or two 1-pound bags of extra wide egg noodles in salted water, drain, toss noodles with 1 T of olive oil
Serve:
• Cut the loaf in half length-wise then into 1” or wider slices width-wise. Place noodles on each plate and top with two of the 1” thick half-slices of meatloaf, ladle gravy over.
Note: A baby mixed greens salad with chive vinaigrette dressing pairs perfectly with this dish.