Turkey Meatloaf

5.0 59
5 stars
(59)
Yunhee Kim
Recipe from Health

This is the best turkey meatloaf we've ever tasted. It's really moist and makes great sandwiches.

Ingredients

  • 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

Cook Time:
Prep Time:

  1. 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. 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. 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.
  4. 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.
Kathy Kingsley; Wine pairing by Andrea Immer Robinson,
December 2006

Nutritional Information

  • Calories: 208
  • Fat: 7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 25g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 75mg
  • Iron: 2mg
  • Sodium: 356mg
  • Calcium: 36mg