Turkey Meatloaf

READY IN: 1hr 25mins
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!

Ingredients Nutrition


  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.

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