Turkey Meatloaf

This is the best turkey meatloaf we've ever tasted. It's really moist and makes great sandwiches.
Makes 8 servings (serving size: 1/8 of loaf)

Ingredients

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1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean
3/4 cup dry breadcrumbs
1 large egg, lightly beaten
1 large egg white, lightly beaten

Preparation

Prep: 5 Minutes
Cook: 1 Hour, 6 Minutes

1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.

2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)

3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Andrea's wine pick: A smooth, plump-fruited California Merlot will stand up to the homey meatiness and richness of meatloaf. Try HRM Rex Goliath Merlot ($8.99)--you can call it "Rex" for short.

Created date

November 2006

Nutritional Information

Calories 208
Fat 7 g
Satfat 1.5 g
Monofat 2 g
Polyfat 0.5 g
Protein 25 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 75 mg
Iron 2 mg
Sodium 356 mg
Calcium 36 mg