LEAN TURKEY MEATLOAF

Lean Turkey Meatloaf image

Provided by Barb G.

Categories Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

Previous Next

1 1/2 cups fine chopped onions
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, diced fine
3/4 cup mushroom, finely chopped in food processer
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped parsley
5 tablespoons ketchup
1 cup fine fresh breadcrumb (2 slices firm white bread)
1/3 cup 1% low-fat milk
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lbs ground turkey (mix of light and dark meat)
roasted red pepper tomato sauce or ketchup

Steps:

Preheat oven to 400 degree.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
Add carrot and cook, stirring, until softened, about 3 minutes.
Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
Transfer Vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a large bowl.
Let stand 5 minutes.
Stir in egg and egg white.
Add to vegetables.
Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
Mix well with hands (mixture will be very moist).
Form into a 9-by 5-inch oval loaf.
Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
Brush meatloaf lightly with remaining 2 tablespoons ketchup.
Bake in the middle of oven 50 to 55 minutes--until meat thermometer reads 170 degrees.
Let meatloaf stand 5 minutes before serving.