Lean Turkey Meatloaf

Submitted by Barb G.

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

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 6

ingredients

• 354.88 ml fine chopped onions
• 14.79 ml minced garlic
• 4.92 ml olive oil
• 1 medium carrot, diced fine
• 177.44 ml mushroom, finely chopped in food processer
• 4.92 ml salt
• 2.46 ml black pepper
• 7.39 ml Worcestershire sauce
• 78.78 ml finely chopped parsley
• 73.94 ml ketchup
• 236.59 ml fine fresh breadcrumb (2 slices firm white bread)
• 78.78 ml 1% low-fat milk
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 566.99 g 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.

 

[nosygirl]

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.

 

[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!

 

[yume28_13023569]

It did not come out well. It was tasteless. It was baked even inside of meatloaf but it did not have any flavor inside of meatloaf. I would not make this again.