Turkey Meatloaf

Let’s talk turkey! Turkey meatloaf that is:)

I had been looking for some time for a turkey meatloaf recipe that was healthy and delicious and simple, and I came across this one recently on Health.com, the online site for Health Magazine,  that fits the bill. What was important to me is that the meatloaf didn’t turn out dry and tasteless as cooked ground turkey can often end up being blah, but this recipe produces a moist meatloaf (The recipe calls for 97% lean ground turkey, but I used 93% lean and that might have helped it stay juicy).  What I also like about this recipe is that you probably already have most of these ingredients in your pantry as they are pretty basic.

These are the primary ingredients you'll need to prepare the turkey meatloaf recipe.
These are the primary ingredients you’ll need to prepare the turkey meatloaf recipe.

Ingredients:

1 Tbs. olive oil

1 large onion, chopped

2 garlic cloves, minced

3/4 tsp. salt, divided

1/2 tsp. pepper divided (I found that using only 1/4 tsp. of pepper in this recipe was enough, after tasting the pepper added to the sauteed onions, so I do not add the second 1/4 tsp. as called for later in the recipe. I’ll leave it up to you if you want to add that, but I’d recommend tasting the onions after you’ve added the initial 1/4 tsp. of pepper and going from there.)

1 and 1/2 Tbs. Worcestershire sauce

1/3 cup fat free, low sodium chicken broth

3 Tbs. ketchup, divided

1 and 3/4 lbs ground turkey, 97% lean

3/4 cup dry breadcrumbs

1 large egg, lightly beaten

1 large egg white, lightly beaten

Preparation:

Preheat your oven to 375 degrees. Chop your large onion.

A large onion, ready for peeling and chopping.
A large onion, ready for peeling and chopping.
And after it's been peeled and chopped.
And after it’s been peeled and chopped.

Add the 1 Tbs. of olive oil to a medium skillet over medium heat, swirling to coat the pan.

Adding the Tbs. of olive oil to the skillet.
Adding the Tbs. of olive oil to the skillet.
Give the pan a good swirl to coat it with the oil.
Give the pan a good swirl to coat it with the oil.

Add in the chopped onions and cook at medium heat for five minutes, stirring often, until onions have softened.

The onions heading into the pan.
The onions heading into the pan.
The chopped onions, starting to saute.
The chopped onions, starting to saute.

Add the garlic, 1/4 tsp. salt and 1/4 tsp. pepper, and cook another minute, stirring to make sure they are evenly distributed. As you know by now, I find it much more simple to grate my garlic cloves into a pan than to mince.

Two garlic cloves about to be grated into the skillet with the sauteed onions.
Two garlic cloves about to be grated into the skillet with the sauteed onions.
The first of two cloves of garlic to be grated into skillet of sauteed onions.
The first of two cloves of garlic to be grated into skillet of sauteed onions.
The grated clove of garlic, about to be included into the skillet.
The grated clove of garlic, about to be included into the skillet.
The grated garlic ready to mingle with the onions.
The grated garlic ready to mingle with the onions.
Time to add 1/4 of tsp. of salt.
Time to add 1/4 of tsp. of salt.
Next is the 1/4 of tsp. of pepper.
Next is the 1/4 of tsp. of pepper.

After you’ve mixed the garlic, salt and pepper with the onions and cooked for another minute or so, this would be the time to taste the onion mixture to see what you think about the level of pepper and if you want to add more later.

Stir the 1 and 1/2 Tbs. of Worcestershire sauce, one third cup chicken broth and 1 Tbs. of ketchup into onion mixture and cook the mixture down for a few minutes until most of the liquid is gone.

Always good to have a bottle of low-sodium Worcestershire sauce in your pantry.
Always good to have a bottle of low-sodium Worcestershire sauce in your pantry.
Adding the Worcestershire sauce into the onion mixture.
Adding the Worcestershire sauce into the onion mixture.
Just your basic low sodium fat free chicken broth.
Just your basic low sodium fat free chicken broth.
one third of a cup of the broth measured out.
One third of a cup of the broth measured out.
The chicken broth making quite the splash!
The chicken broth making quite the splash!
Nothing better than Heinz ketchup:)
Nothing better than Heinz ketchup:)
One Tbs. of ketchup following the chicken broth
One Tbs. of ketchup following the chicken broth.
Continue to cook the onion mixture after adding the broth, Worcestershire sauce and ketchup, stirring often...
Continue to cook the onion mixture after adding the broth, Worcestershire sauce and ketchup, stirring often…
...until most of the liquid is gone.
…until most of the liquid is gone.

Transfer the onion mixture to a large bowl and let cool (about ten minutes).

Onion mixture taking a breather, cooling in large bowl.
Onion mixture taking a breather, cooling in large bowl.

Now for the ground turkey.

The recipe calls for 1 and 3/4 lbs. of ground turkey, lean 97%, but if your store doesn't have it, use something like 93%, like I did.
The recipe calls for 1 and 3/4 lbs. of ground turkey, lean 97%, but if your store doesn’t have it, use something like 93%, like I did.
The star of the recipe, the ground turkey, ready to be added to the onion mixture, now cooling.
The star of the recipe, the ground turkey, ready to be added to the onion mixture, now cooling.

Add the ground turkey, one lightly beaten egg and one lightly beaten egg white, 3/4 cup of dried bread crumbs,  as well as 1/2 tsp. of salt and 1/4 tsp. of pepper (if you’re adding here, which I’m not) into cooled onion mixture and blend together well (you can start with a spatula,but it’s better to get your hands in there and massage all of the ingredients together).

In goes the ground turkey.
In goes the ground turkey.

Time for the eggs.

One egg and one egg white need to be beaten slightly and added to ground turkey meat and onion mixture.
One egg and one egg white need to be beaten slightly and added to ground turkey meat and onion mixture.
One egg and one egg white need to be beaten lightly.
One whole egg about to be whisked lightly.
Here it is lightly beaten...
Here it is lightly beaten…
...and poured into bowl.
…and poured into bowl.
The egg white, pre-beating.
The egg white, pre-beating.
Egg white, after a quick whisking...
Egg white, after a quick whisking…
...and following beaten egg into mixture.
…and following beaten egg into mixture.
Always useful to have a container of dry bread crumbs in your pantry.
A container of dry bread crumbs is a necessity in your pantry.
One third of a cup of the bread crumbs heading into ground turkey and onion mixture.
One third of a cup of the bread crumbs heading into ground turkey and onion mixture.
One half tsp. of salt added to turkey mixture. This would be the time to add the 1/4 tsp. of pepper if you want it.
One half tsp. of salt added to turkey mixture. This would be the time to add the 1/4 tsp. of pepper if you want it.
The ground turkey and all of the other ingredients have been blended into the onion mixture.
The ground turkey and all of the other ingredients have been blended into the onion mixture.

Next step is to line a baking sheet with tin foil. Make sure you have enough foil to cover the entire sheet as the meatloaf will generate juices when cooking and this will make for very easy cleanup after. I used two sheets of foil that overlapped and curled the sides up a bit at the edges of the sheet. Lightly spray the tin foil with cooking spray.

Use a standard baking sheet.
Use a standard baking sheet.
The baking sheet covered with tin foil.
The baking sheet covered with tin foil.
Hello, Pam:)
Hello, Pam:)
Tin foil lightly sprayed.
Tin foil lightly sprayed.

Ok, now for forming the meatloaf. The recipe suggests forming the turkey mixture into a loaf and then placing it on the baking sheet. However, I found it far easier to form it on the baking sheet itself, rather than having to mess with transferring the meatloaf from one place to the other. Don’t worry about how perfect the meatloaf is formed, this is free-form and no one will judge you. Unlike baking a meatloaf in a loaf pan, you’ll likely have rounded ends with this process, but that’s fine as far as I’m concerned.

Start by plopping the meatloaf mixture on the baking sheet.
Start by plopping the meatloaf mixture on the baking sheet.
Like I said, the meatloaf doesn't have to be perfectly formed.
Like I said, the meatloaf doesn’t have to be perfectly formed.

Brush two Tbs. of ketchup on top of meatloaf (I use a small brush, but use what you want as long as the ketchup is evenly distributed).

Two Tbs. of ketchup for applying to top of meatloaf.
Two Tbs. of ketchup for applying to top of meatloaf.
Brushing ketchup on top of the meatloaf before baking.
Brushing ketchup on top of the meatloaf before baking.

Place the meatloaf in the 375 degree oven and bake for an hour or until thermometer inserted into center of baked loaf registers 170 degrees. Let meatloaf sit for five minutes before cutting into it and serving (If you are careful in cutting the slices and don’t tear the foil under the meatloaf, you can use the tin foil to wrap any leftover meatloaf that you will refrigerate for another day. I’d recommend using more tin foil to ensure the meatloaf is totally wrapped and doesn’t leak any juices while in the refrigerator). Enjoy!

It's time for the meatloaf to bake.
It’s time for the meatloaf to bake.
The baked meatloaf out of the oven.
The baked meatloaf out of the oven.
After resting for five minutes, the meatloaf has been sliced into eight serving size portions.
After resting for five minutes, the meatloaf has been sliced into eight serving size portions.
Two servings of the meatloaf plated with steamed corn.
Two servings of the meatloaf plated with steamed corn.

Nutritional Breakdown:

Serving Size: Males eight servings, so 1/8 of loaf

Per Serving: Cal: 208; Total Fat: 7 g (Sat Fat: 1.5 g); Chol: 75 mg; Sodium: 356 mg; Carb: 13 g; Pro: 25 g.

 

 

 

 

 

 

 

 

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