- 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
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.
- Prep Time:
- Cook Time: This is the best turkey meatloaf we've ever tasted. It's really moist and makes great sandwiches.
- Yield: Makes 8 servings (serving size: 1/8 of loaf)
|Calories per serving:||208|
|Fat per serving:||7g|
|Saturated fat per serving:||1.5g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||0.5g|
|Protein per serving:||25g|
|Carbohydrate per serving:||13g|
|Fiber per serving:||1g|
|Cholesterol per serving:||75mg|
|Iron per serving:||2mg|
|Sodium per serving:||356mg|
|Calcium per serving:||36mg|