This is the best turkey meatloaf we've ever tasted. It's really moist and makes great sandwiches.With a fraction of the fat of regular meatloaf, this version is so good that one tester entered it in a contest.

Kathy Kingsley; Wine pairing by Andrea Immer Robinson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

208 calories; fat 7g; saturated fat 1.5g; mono fat 2g; poly fat 0.5g; protein 25g; carbohydrates 13g; fiber 1g; cholesterol 75mg; iron 2mg; sodium 356mg; calcium 36mg.