Wednesday, December 26, 2012

Joy's Meatloaf

Turkey Meatloaf


Active Time: 30 min

Total Time: 1 1/2 hr


* 1 1/2 cups finely chopped onion 
* 1 tablespoon minced garlic 
* 1 teaspoon olive oil 
* 1 medium carrot, cut into 1/8-inch dice 
* 3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor 
* 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 
* 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) 
* 1/3 cup 1% milk 
* 1 whole large egg, lightly beaten 
* 1 large egg white, lightly beaten 
* 1 1/4 lb ground turkey (mix of dark and light meat) 

* Accompaniment:roasted red pepper tomato sauce   or ketchup 
* Special equipment: a meat thermometer or an instant-read thermometer 


Preheat oven to 400°F. 

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool. 

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon 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. 

Nutritional Information

Each serving (not including sauce) contains about 230 calories and 9 grams fat.

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