Meat Loaf
- Level: Easy
- Yield: 8 main-dish servings
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- Nutritional Analysis
- Per Serving
- Calories
- 230
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 80 milligrams
- Dietary Fiber
- 1 grams
- Protein
- 25 grams
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 10 min
Ingredients
1 tablespoon olive oil
2 medium stalks celery, finely chopped
1 small onion, finely chopped
1 clove garlic, crushed with press
2 pounds lean ground turkey
3/4 cup fresh whole wheat breadcrumbs (from 1 1/2 slices bread)
1/3 cup fat-free milk
1 tablespoon Worcestershire sauce
1/2 cup ketchup
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 large egg whites
1 tablespoon Dijon mustard
Directions
- Preheat the oven to 350 degrees F.
- In a 12-inch nonstick skillet, heat the oil over medium heat. Add the celery and onions and cook until tender, about 10 minutes, stirring occasionally. Add the garlic and cook 1 minute. Transfer the vegetables to a large bowl and cool slightly.
- Add the turkey, breadcrumbs, milk, Worcestershire sauce, 1/4 cup ketchup, salt, pepper and egg whites to the vegetables. Mix with hands until well combined, but do not over mix. In a cup, combine the Dijon and remaining 1/4 cup ketchup.
- In a 9-by-13-inch metal baking pan, shape the meat mixture into a 9-by-5-inch loaf. (This will allow the meat loaf to brown all over, not just on top.) Spread the ketchup mixture over the top of the loaf.
- Bake the meat loaf until an instant-read meat thermometer inserted in the center reaches 160 degrees F, 55 to 60 minutes. (Temperature will rise to 165 degrees F upon standing.)
- Let the meat loaf stand10 minutes to set the juices for easier slicing before removing from the pan. Transfer the meat loaf to a platter and serve.