Spicy Turkey Meat Loaf with Ketchup Topping

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

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Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 3.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.2g
  • Carbohydrate: 15g
  • Fiber: 1.2g
  • Cholesterol: 69mg
  • Iron: 1.3mg
  • Sodium: 405mg
  • Calcium: 30mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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