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Turkey Meatloaf for Skeptics

Turkey meatloaf has a bad rap for being dry and bland tasting. Deb Perelman, proprietor of one of my favorite food blogs,, developed a recipe that is sure to win over any anti-turkey skeptics.

Deb combines 93% lean ground turkey with a few simple ingredients for a moist, delectable meatloaf that rivals the ones Mom used to make with beef and pork. This is healthy comfort food you can enjoy without the guilt. You may even have room (and calories/WW Points) for mashed potatoes, and don’t forget the peas!

1 medium onion, roughly chopped

1 garlic clove, smashed

1 carrot, roughly chopped

Olive oil

Kosher salt and ground black pepper

1/2 cup panko-style breadcrumbs

1/4 cup chicken broth

1 1/2 tsp. Tomato paste

1 tsp. Dijon mustard

1 Tbsp. Worcestershire sauce

2 Tbsp. Chopped fresh flat-leaf parsley

1 large egg

1 pound 93% lean ground turkey


1 heaped Tbsp. ketchup

1 Tbsp. molasses

1 Tbsp. apple-cider vinegar

1 tsp. hot sauce of your choice (optional)

1 tsp. Worcestershire sauce

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees F.

Lightly coat a 9 X 13-inch baking dish or small sheet pan with non-stick spray. Very finely dice the onion, garlic and carrot in a food processor or by hand on a cutting board. Heat a large skillet over medium heat, coat the bottom with olive oil and heat it for a minute, then add the vegetables. Season with salt and pepper and cook, stirring frequently, until they begin to brown, about 7 to 10 minutes. Transfer them to a large bowl.

Add the breadcrumbs, broth, tomato paste, mustard, Worcestershire sauce, parsley, 1 tsp. salt and 1/2 tsp. pepper and stir to combine. Add the egg by beating it directly into the vegetable mixture with a fork. Add the turkey and combine just until the vegetable-egg mixture is dispersed through the meat. Pat the turkey mixture into about a 4-by-8-inch shape in your prepared pan.

Make the glaze: In a small bowl, combine the glaze ingredients. Brush or spoon the glaze over the meatloaf.

Bake the meatloaf for 55 to 60 minutes until the internal temperature is 160 degrees F. If you don’t have a thermometer, you can insert a knife into the center and hold it there for 10 seconds. You should feel no resistance, and when you pull it out, the blade should feel hot.

Let the meatloaf rest for 5 minutes, then cut it into slices and serve.

Serves 6

WW Points per serving: 5

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