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Prep Time: 5 Minutes Cook Time: 66 Minutes |
Ready In: 71 Minutes Servings: 1 |
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This is the best turkey meatloaf we've ever tasted. It's really moist and makes great sandwiches. 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 |
Directions:
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.
4. 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.
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