Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

A very tasty low fat meatloaf. The recipe come from Gourmet January 2003.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degree.
  2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
  3. Add carrot and cook, stirring, until softened, about 3 minutes.
  4. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
  6. Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
  7. Transfer Vegetables to a large bowl and cool.
  8. Stir together bread crumbs and milk in a large bowl.
  9. Let stand 5 minutes.
  10. Stir in egg and egg white.
  11. Add to vegetables.
  12. Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
  13. Mix well with hands (mixture will be very moist).
  14. Form into a 9-by 5-inch oval loaf.
  15. Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
  16. Brush meatloaf lightly with remaining 2 tablespoons ketchup.
  17. Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees.
  18. Let meatloaf stand 5 minutes before serving.
Most Helpful

Fantastic! Uncle H who is a huge fan of beef couldn't tell it was turkey at all, and Aunt M said she daydreamed all day at work thinking of eating the leftovers. I added some fresh thyme in mine and served it with a homemade sauce since I ran out of ketchup. I used 1 c. tomato sauce, 1/4 c. mustard, 1/4 c. sugar, a bit of honey and a splash of vinegar for a sweet & sour kick. Drooling again just thinking about it! Next version I think I'll add some green bell pepper & rosemary too!

lemonlylime March 06, 2007

This is a VERY tasty meatloaf recipe. The carrot and garlic are very nice touches adding not only extra flavor but extra nutrition as well. I experimented a little by food processing the carrot, onion, and mushrooms and then sauteeing. The meatloaf has a smoother consistency that way.

Amanda Hult August 17, 2003

WOW, that was delicious! I used this recipe to make as mini-meatloves in a muffin pan. A little on the sweet side, but that could have been my ketchup. Very moist but not watery. It filled up a 12 muffin pan perfectly, cooked at 350 for 15 minutes. Subbed corn Chex for the breadcrumbs and added some green bell pepper with the carrots.

nosygirl February 20, 2012