Recipe by Karen in MA
Created by Jessica Seinfeld From the book Deceptively Delicious A perfect place to use a food processor to save time. Finely chopped raw carrot will work as well as puree.
Top Review by ides99
I really liked the flavor of this one. Unfortunately, it turned out to be very mushy and it wasn't firm enough to slice so we had to scoop it out. Typically my four kids love meatloaf, but they didn't like that this one was mushy and each one rated it 2 out of 5 on our home rating scale which is "not-so-good" for 2. We used beef instead of turkey so that could have been a factor.
- nonstick cooking spray
- 1 cup Italian seasoned breadcrumbs (seasoned)
- 1⁄2 cup nonfat milk (skim)
- 2 tablespoons olive oil
- 1⁄2 onion, finely chopped
- 2 celery ribs, finely chopped
- 1 lb lean ground turkey
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup carrot puree
- 1⁄4 cup ketchup
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup tomato sauce
- 4 slices turkey bacon
Directions See How It's Made
- Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.
- In a large bowl, soak the breadcrumbs in milk.
- Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil.
- Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer.
- Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.
- Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top.
- Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.