good eats | turkey meatloaf

Turkey-meatloaf1

I've been cooking a lot since my husband had his surgery. Normally, he does the cooking so it's been both fun and annoying.  It made me realize I'm throughly spoiled.  While I've always appreciated it, coming up with meal options has given me a new respect for his creations.  It's hard!

Turkey meatloaf is one of our go-to weekly options.  We eat a lot of ground turkey because it's heart healthy and lower in calories.  My favorite version is from Giada but I didn't have any pancetta.  Plus, her version isn't so healthy.  Instead, I tried a new recipe and it was delicious.  My favorite part? How it sneaks in a bunch of vegetables and still tastes yummy.  Enjoy!

Turkey Meatloaf

ingredients:

  • 1/2 of an onion
  • 1 garlic clove
  • 1 teaspoon olive oil
  • 1 medium carrot
  • 3/4 pound cremini mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup plus 1 tablespoon ketchup
  • 3/4 cup bread crumbs
  • 1 large egg white, lightly beaten
  • 1 pound ground turkey (mix of dark and light meat)

Preheat oven to 400°F.

In a food processor, chop onion, garlic, carrots and mushrooms.  In a 12-inch nonstick skillet over moderate heat, add olive oil.  Add chopped vegetables to pan. Salt and pepper. Saute until onion is softened and liquid from mushrooms has evaporated, about 10 to 15 minutes.   Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

In a large bowl, bread crumbs, ground turkey and vegetable mixture.  Add remaining salt and  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.

adapted from epicurious.com.

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