Turkey Meatloaf

by Anne Bennett on January 30, 2018

Photo from 2003 Gourmet Magazine

Our frigid Midwestern temps have caused me to pine for the comfort foods my mom used to make in the winter, like meatloaf smothered in ketchup. In the 1950’s she used 80% fat ground chuck. It was economical but chock full of saturated fat. Mom had a husband, three boys and me, so her greasy meatloaf always disappeared fast. Alas, the good old days provide wonderful, if not always healthy, memories.

In 2003 the now defunct Gourmet Magazine published this low fat take on meatloaf made with lean ground turkey. The secret to its moistness? Sautéed diced mushrooms. If you don’t like mushrooms, don’t worry — you can’t taste or even see them once they’re cooked and folded into the mix. Chopped carrot and fresh parsley give this loaf vibrant color.  A dash of Worchestershire sauce adds meatiness.

Last but not least, the ketchup makes it taste even better than Mom’s beefy loaves.  Sorry Mom.

1 tsp. olive oil
1 1/2 cups finely chopped onion
1 Tbsp. minced garlic
1 medium carrot, cut into 1/8-inch dice
3/4 lb. mushrooms, finely chopped in a food processor
1 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (or 1/2 cup dry breadcrumbs)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 pound 93% lean ground turkey*

*Honeysuckle White produces 1 1/4 lb. packages of 93% lean ground turkey, perfect for this recipe.

Preheat oven to 400°F.

Heat oil in a 12-inch nonstick skillet and cook onion and garlic 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 and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.

Serves 6
WW SmartPoints per serving: 6

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{ 2 comments… read them below or add one }

Jody Gittleman January 31, 2018 at 3:16 am

Can’t wait to try this, Anne.

Patricia Monrad January 31, 2018 at 9:20 am

Broken right shoulder , in hospital,, w/miss meeting this week wanna record for me hahahaha?

Pat – left shoulder!!

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