Hands down, this is one of the best turkey meatloaves we've ever tasted. Even weighing in much lighter than a traditional meatloaf in terms of calories and fat, this rendition is exceptionally succulent thanks to the addition of chicken broth. Utilizing 97% lean turkey is the key to keeping this recipe low-calorie and low in fat (especially in saturated fat); however, you could certainly use ground turkey with a higher fat percentage or a different ground meat entirely, like ground chicken or pork, if that's what you have on hand. Any leftovers are excellent for sandwiches.
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
How to Make It
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.
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.)
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 ($99)--you can call it "Rex" for short.
Cuzza ingredient availability: Used 2 whole eggs (hate to pitch yolks), substituted 2 tablespoons of Italian salad dressing for the Chicken Broth, and used Pepperidge Farms stuffing for the bread crumbs. Very soft and wet. Difficult to form into a loaf (kinda flat shaped). Best meatloaf ever...ever!
Made this tonight. Although I have had turkey meatloaf many times in past this was my first attempt at making it at home. It was very very good. Hubs also loved it. Made recipe as written. I did add a sprinkle of thyme to the mix. Will definitely be making it again.
What a great recipe! Very moist and tasty, and great for leftovers. Agree with many of the other posters - use more onions and garlic, more ketchup on top. And agree that you don't need to add much salt (except for the first step of browning the onions).
My new go to meatloaf recipe!!! I have to make 2 now because they eat so much the first night and want leftovers the next day. I make a ketchup, brown sugar, Worcestershire sauce probably 1 cups worth to brown on top before removing from the oven. I make extra of this because everyone wants more to dip their meatloaf in. Moist, delicious meatloaf
I have 3 kids aged 9,6 and 3. Finding a meal that they all like is a complete challenge especially because my 9 year old is exceptionally picky. They ALL loved this meatloaf! Thank you, thank you, thank you! This is now on my short list for dinners! The only thing I added was mushrooms, chopped finely. They did not know they were in there- my little secret.