Turkey Meatloaf

Barb Gertz's Note:

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

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 1 ½ cups fine chopped onions
• 1 tablespoon minced garlic
• 1 teaspoon olive oil
• 1 medium carrot , diced fine
• ¾ cup mushroom , finely chopped in food processer
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ teaspoons Worcestershire sauce
• 1⁄3; cup finely chopped parsley
• 5 tablespoons ketchup
• 1 cup fine fresh breadcrumb (2 slices firm white bread)
• 1⁄3; cup 1% low-fat milk
• 1 large egg , lightly beaten
• 1 large egg white , lightly beaten
• 1 ¼ lbs ground turkey (mix of light and dark meat)

Accompaniment

• roasted red pepper tomato sauce or ketchup

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.

Reviews

[lemonlylime]

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!

[Amanda Hult]

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.

[KatieGT]

Another excellent recipe from Barb. I've tried several turkey meatloaf recipes on this site and this is by far the best. I eliminated the salt; otherwise I stuck to the recipe. The color of this meatloaf was beautiful (a nice brown, which is so much better than the pink turkey meatloaves I've had in the past.) The small amount of ketchup brushed on at the end added a really nice contrasting flavor. Thanks again, Barb!