Turkey Meatloaf
Yunhee Kim
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
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:
- Yield: Makes 8 servings (serving size: 1/8 of loaf)
Nutritional Information
| 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 |
| Carbohydrates per serving: | 13g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 75mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 356mg |
| Calcium per serving: | 36mg |
