Over the weekend when 6 more students/teachers at our high school tested positive for Covid-19, in addition to the 3 that were already positive, the number of quarantined students jumped to 97. So, today through Friday they are “testing” the remote learning system. I don’t think they will be there much longer and will be home again soon. They have already moved a neighboring district to remote only learning. With 9,000 cases yesterday in Michigan it won’t be long.
So, we are trying to have comfort food but I tried to make it a bit healthier by using lean ground turkey to make the dish. The issue with turkey is that you need to make sure it stays moist while cooking or you get a dry flavorless lump. I didn’t get a picture with the onion gravy but if you like French onion soup the gravy has that similar flavor.
Verdict: This meatloaf barely hit the table before it was gobbled up! Both of my kids said this was the best meatloaf I ever made. It has lots of flavor and wasn’t dry at all. AND if you look carefully you can see the orange of the carrots in there. The carrots help keep it moist and add flavor.
I served this with a side of green beans and a green side salad. Add mashed potatoes if you like they would be amazing!
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil, and spray with cooking spray. Set aside.
Add olive oil to a skillet over medium-high heat. Add the onion, carrot, and garlic, and saute for about 5 to 7 minutes, stirring until onions are soft. Remove from the heat and allow to cool (as not to scramble eggs).
In a large mixing bowl add the ground turkey, onion-carrot mixture, egg, breadcrumbs, broth, Worcestershire sauce, ketchup, salt, pepper, and thyme. Mix together gently with your hands until ingredients are fully mixed.
Shape the mixture into a rectangular loaf shape on the pan. Bake for about 50 minutes, or until cooked through. Rest for 5 minutes before slicing and serving.
While the meatloaf is baking make the onion gravy. In a saucepan heat the butter over medium-low heat. Add the onions and a big pinch of salt. Cover the onions and cook for about 15 minutes, stirring occasionally, until the onions start to turn golden and are softened.
Uncover and continue to cook for another few minutes, then dust with the flour, stirring to coat. Add the broth a little at a time, keep whisking the entire time between additions to ensure a smooth gravy. Raise the heat to high. Add the Worcestershire sauce, thyme, and salt and pepper.
When the gravy starts bubbling, lower the heat to medium, and continue to cook for about 5 to 10 minutes until thick and flavorful. Taste and adjust spices as necessary.
Serve the meatloaf with mashed potatoes, and gravy drizzled over the top of both the meatloaf and potatoes.