Turkey Meatloaf Recipe #52809
A very tasty low fat meatloaf. The recipe come from Gourmet January 2003.
by Barb Gertz
1½ hours | 30 min prep
SERVES 6
- 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
- Preheat oven to 400 degree.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
- Add carrot and cook, stirring, until softened, about 3 minutes.
- Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
- Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
- Transfer Vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a large bowl.
- Let stand 5 minutes.
- Stir in egg and egg white.
- Add to vegetables.
- Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
- Mix well with hands (mixture will be very moist).
- Form into a 9-by 5-inch oval loaf.
- Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
- Brush meatloaf lightly with remaining 2 tablespoons ketchup.
- Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees.
- Let meatloaf stand 5 minutes before serving.
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5 stars