Foolproof turkey meatloaf
Consider this meatloaf recipe a blueprint, then tweak the flavour to suit your mood. Go Italian by adding basil to the meat and brushing the top with fat-free marinara. Or head to Mexico by seasoning the meat with cumin, chipotles, and cilantro, then serving it with salsa.
Uncooked 93% lean ground turkey
¾ cup(s), finely grated
½ cup(s), finely chopped
⅓ cup(s), chopped, grated
Canned tomato sauce
1 large egg(s)
1 clove(s), large, finely chopped
- Preheat the oven to 375°F. Line a large sheet pan with parchment paper or foil.
- Using your hands or a wooden spoon, in a large bowl, mix the turkey, breadcrumbs, carrot, mushrooms, onion, tomato sauce, egg, garlic, Worcestershire, salt, and black pepper. Shape the mixture into a 4-by-8-inch loaf on the prepared pan. Brush all over with the ketchup.
- Bake until an instant-read thermometer inserted into the center of the meatloaf registers 165°F, about 45 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut the meatloaf into 8 slices.
- Serving size: 2 slices
Per serving (2 slices): 260 Cal, 11 g Total Fat, 3 g Sat Fat, 887 mg Sod, 16 g Total Carb, 7 g Sugar, 2 g Fib, 25 g Prot.