Turkey Meatloaf

Last week we had a fantastic meatloaf. Before that, I had mentioned meatloaf as a recipe we should make sometime soon because it's easy and quick, at least in terms of prep time.

Melissa suggested to make it with turkey instead of beef, and when we found this recipe from Health magazine, life was good.

Turkey Meatloaf
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 panko breadcrumbs
1 large egg, lightly beaten
1 large egg white, lightly beaten

Preheat the oven to 375 degrees. Cook onion about 5 minutes in oil in pan over medium heat. Add garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and stir about 1 minute. Stir in Worcestershire, chicken broth and 1 tablespoon ketchup.

Let mixture cool in a large bowl. Then add turkey, breadcrumbs and the rest of the salt and pepper and mix.

On a baking sheet covered with aluminum foil, which is coated with cooking spray, form the mixture into a loaf. Add remaining ketchup on top.

Bake 1 hour and let cool for 5 minutes.



It was flavorful and juicy, and I say that even though I had to reheat mine since when I got home, the meatloaf had been sitting for a while. And the sweetness of the ketchup added just the right blend of sweet to savory.