Lean Turkey Meatloaf

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

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 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)

• 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.