Comfort food. Nothing better, right?
Mashed potatoes, mac and cheese, meatloaf. Mmm!
But they’re not usually known for their health factor. While I usually celebrate indulging every now and again, right after the holidays is so not the time.
So as a take on the traditional meatloaf, we make it around our house with turkey. This recipe is a staple in my house, and I promise, it’s just as moist. And super fast to assemble. Just add a little side salad, and you’ve got a meal!
(P.S. – As a tip, if you freeze and dethaw your turkey or meat in a zipper bag, don’t throw it out… you can mix the mixture in the bag. Just add all the ingredients and knead until mixed. there now, you haven’t dirtied an extra bowl!)
Preheat oven to 375°. Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 large chopped onion (1 ½ cups, if you’re using frozen) and cook, stirring frequently, until soft, about 5 minutes. Add 2 minced garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in 1 ½ tablespoons Worcestershire sauce, 1/3 cup fat-free (least sodium you can find) chicken broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
Add 1 ¾ pounds turkey (look for at least 97% lean), ¾ cup dry breadcrumbs, 1 large egg, 1 large egg white (lightly beaten), and 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.) I usually throw in a handful or two of shredded carrots, just to add extra veggies, but those are optional.
Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.
(And, if there’s anything better than meatloaf, it’s the leftover meatloaf sandwiches the next day!)