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.