If you were to do a survey about the most popular comfort food, there’s a good chance that meatloaf would be near the top of the list. The No. 1 reason, perhaps, would be because of its versatility.
Typically, meatloaf is made of beef or pork, or a combination of those meats. But there are other versions of this American favorite that are just as tasty, including those that feature ground turkey.
Here’s a turkey meatloaf recipe, from the American Institute for Cancer Research, that’s made with a combination of dark and white meat, to ensure that it has minimal fat but maintains its moisture. Mushrooms and onion also help the meatloaf remain succulent.
And if you have leftovers, they can be easily warmed up and enjoyed again, or used to make a sandwich with cold slices.
Terrific Turkey Meatloaf
1 tablespoon extra virgin olive oil
1 large onion, chopped
½ pound cremini mushrooms, trimmed and chopped
½ teaspoon dried thyme
Salt and pepper to taste
3 tablespoons Worcestershire sauce
3/8 cup low-sodium chicken broth
1 teaspoon tomato paste
2 pounds ground turkey (mix of dark and light meat)
¾ cup breadcrumbs
2 eggs, beaten
1/3 cup ketchup
Preheat oven to 325 degrees.
Heat oil in skillet over medium heat. Saute onions and mushrooms, add thyme and season with salt and pepper. Cook until onions are translucent, about 10 minutes. Add Worcestershire, stock and tomato paste and mix thoroughly. Remove from heat and allow to cool to room temperature.
In a large mixing bowl combine turkey, breadcrumbs, eggs and onion-mushroom mixture. Mix well and shape into a rectangular loaf in shallow baking dish. Brush ketchup on top.
Bake 90 minutes or until meat is cooked through and internal temperature is 165 degrees. Serve hot. Leftovers may be served cold in sandwiches.
Yield: Serves 8.
Approximate nutritional analysis per serving: 238 calories, 6 grams total fat (2 grams saturated), 14 grams carbohydrates, 30 grams protein, 1 gram dietary fiber, 335 milligrams sodium.