Prep 25 mins
Cook 50 mins
This meatloaf is not only lower in fat than your traditional ground beef meat loaf, it is moist and delicious! This recipe will feed about 5-6 people. If you like spicy, add in about 1 teaspoon or more of dried chili flakes when frying the veggies.
- 1 large onion, chopped
- 2 tablespoons fresh minced garlic
- 1 small green bell pepper, seeded and finely chopped
- 3 -6 tablespoons oil
- 1 carrot, peeled and diced (about 1/8-inch)
- 1 lb white button mushrooms, very finely chopped (can use less)
- 2 teaspoons seasoning salt (or use white salt seasoning salt is better)
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup finely chopped fresh parsley
- 1⁄4 cup chili sauce or 1⁄4 cup ketchup
- 1⁄4 cup grated parmesan cheese (can use more or less)
- 1 1⁄4 cups fresh breadcrumbs
- 1⁄3 cup full-fat milk (or use half and half)
- 2 eggs, slighty beaten (if you are using extra large or jumbo eggs only use one egg)
- 1 1⁄2 lbs ground turkey (use a mixture of both white and dark meat)
- 1 cup chili sauce (or use 1 cup ketchup mixed with 2 tablespooons brown sugar)
- Set oven to 400 degrees.
- Set oven rack to second-lowest position).
- Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan.
- In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes.
- Add in the diced carrot and cook another 3 minutes.
- Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes).
- Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl.
- In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies.
- Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!).
- Form in an oval shape (about 9 x 5-inches) then place in a greased baking dish or a meatloaf pan if you have one.
- Brush the meatloaf with 1/4 cup with chili sauce.
- Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking).
- Let meatloaf stand for about 10 minutes before slicing.
Oh my goodness! What a delicious and flavorful meatloaf! I didn't have 1 1/2 lbs of ground turkey, so I decided to go with 1/2 ground turkey and 1/2 90% lean ground chuck. Just delicious! We loved this and can't wait for sandwiches for lunch! The only other small change I made was to use oatmeal in place of breadcrumbs (only because I was out) I didn't have any problem with the loaf being too "loose" at all. And really I think this is a simple weeknight meal. I would maybe suggest to make it in the morning pop it in the fridge until you are ready to bake! Thanks Kitt! As ALWAYS another winner!!! edited to add-- for easy prep I put everything into my food processor - the only time it took was to do a little peeling and cutting!
This meatloaf was very tasty but almost too loose to form into a loaf in a 9x13 pan, also, many ingredients, not a 30 min. meal, save it for Sunday dinner.