Recipe by Barb G.
A very tasty low fat meatloaf. The recipe come from Gourmet January 2003.
Top Review by 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!
- 1 1⁄2 cups fine chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- 1 medium carrot, diced fine
- 3⁄4 cup mushroom, finely chopped in food processer
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 1⁄2 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 1⁄4 lbs ground turkey (mix of light and dark meat)
- roasted red pepper tomato sauce or ketchup
Directions See How It's Made
- Preheat oven to 400 degree.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
- Add carrot and cook, stirring, until softened, about 3 minutes.
- Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
- Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
- Transfer Vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a large bowl.
- Let stand 5 minutes.
- Stir in egg and egg white.
- Add to vegetables.
- Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
- Mix well with hands (mixture will be very moist).
- Form into a 9-by 5-inch oval loaf.
- Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
- Brush meatloaf lightly with remaining 2 tablespoons ketchup.
- Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees.
- Let meatloaf stand 5 minutes before serving.