Turkey Meatloaf
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 289
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 28
- Cholesterol
- 108
- Sodium
- 419
- Total: 2 hr
- Active: 30 min
Ingredients
Nonstick cooking spray, for pan
1 tablespoon vegetable oil
2 carrots, peeled and chopped
1 stalk celery, chopped
1 medium onion, chopped
Salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat)
1/2 cup grated hard cheese, such as a Parmesan-Gouda blend
1/3 cup plain breadcrumbs
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 large egg
Directions
- Preheat the oven to 350 degrees F. Spray a standard 9-inch loaf pan with nonstick spray.
- Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper; saute until just starting to soften, about 3 minutes. Add the garlic and stir to combine; saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce, and cook for 1 minute more. Remove from the heat and set aside to cool to room temperature.
- In a large bowl, combine the ground turkey, grated cheese, breadcrumbs, thyme, sage, rosemary, egg, some salt, 2 teaspoons black pepper, and the cooled veggie mixture. Mix with your hands until well blended.
- Fill the prepared loaf pan with the meatloaf mixture. Bake until a meat thermometer inserted into the center of the loaf registers 170 degrees F, about 55 minutes.