Turkey Meatloaf

I have made my share of turkey meatloaves over the years, with everything from chopped mushrooms and shredded zucchini to oatmeal, Panko bread crumbs and of course, ketchup. Basically, they were all good and required various amounts of effort.

This turkey meatloaf, from Health Magazine, is pretty basic, but it bakes up moist and very flavorful. Dried bread crumbs act as the binding agent.

The recipe calls for 1 3/4 lb. of ground turkey but I used 2 (16-oz.) packages because that size is easy to find at supermarkets. This isn't rocket-science cooking: either amount works fine. If your household is small, like mine, I suggest that you shape the mixture into two 1-lb. loaves, bake them both, then cool, slice and freeze one for later.

Speaking of rocket science, you can substitute quick-cooking oatmeal for the breadcrumbs. You can also add the aforementioned mushrooms/shredded zucchini, et al. Rest assured, however, that if you make it just like this, you'll be happy. Who doesn't love meatloaf?

1 Tbsp. olive oil

1 large onion, chopped (1 1/2 cups)

2 garlic cloves, minced

3/4 tsp. salt, divided

1/2 tsp. pepper, divided

1 1/2 Tbsp. Worcestershire Sauce

1/3 cup low-sodium chicken broth

3 Tbsp. ketchup, divided

1 3/4 lb. 97% lean ground turkey (I used 2 lbs.)

3/4 cup dry breadcrumbs

1 large egg, lightly beaten

1 large egg white, lightly beaten

Preheat oven to 375 degrees F. Heat oil in a medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 tsp. salt and 1/4 tsp. pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth and 1 Tbsp ketchup; transfer mixture to a large bowl and cool.

Add turkey, breadcrumbs, egg, egg white and remaining 1/2 tsp. salt and 1/4 tsp. pepper to mixture in bowl and mix well. (Mixture will be very moist.)

Cover a baking sheet with aluminum foil and spray lightly with cooking spray. Form turkey mixture into a loaf and place on the pan. Brush meatloaf with remaining 2 Tbsp. ketchup. Bake 1 hour or until a thermometer inserted into center registers 170 degrees. Let meatloaf stand 5 minutes before serving.

Serves 8

WW Personal Points