Spicy Turkey Meat Loaf with Ketchup Topping

Spicy Turkey Meat Loaf with Ketchup Topping Recipe
Photo: Randy Mayor; Styling: Rose Nguyen
Turkey replaces beef in this meat loaf recipe, making it a healthier version of the traditional comfort food. The result is moist, flavorful, and a hit with our reviewers.

Yield:

8 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 184
Fat 3.7 g
Satfat 1.6 g
Monofat 1 g
Polyfat 0.5 g
Protein 23.2 g
Carbohydrate 15 g
Fiber 1.2 g
Cholesterol 69 mg
Iron 1.3 mg
Sodium 405 mg
Calcium 30 mg

Ingredients

1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

Preparation

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.

4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Note:

Dan Kailukaitis, Bethesda, Maryland,

October 2009
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