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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A very tasty low fat meatloaf. The recipe come from Gourmet January 2003. Ingredients:
1 1/2 cups fine chopped onions |
1 tablespoon minced garlic |
1 teaspoon olive oil |
1 medium carrot, diced fine |
3/4 cup mushroom, finely chopped in food processer |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 teaspoons worcestershire sauce |
1/3 cup finely chopped parsley |
5 tablespoons ketchup |
1 cup fine fresh breadcrumb (2 slices firm white bread) |
1/3 cup 1% low-fat milk |
1 large egg, lightly beaten |
1 large egg white, lightly beaten |
1 1/4 lbs ground turkey (mix of light and dark meat) |
roasted red pepper tomato sauce or ketchup |
Directions:
1. Preheat oven to 400 degree.
2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat until onion is softened - about 2 minutes.
3. Add carrot and cook, stirring, until softened, about 3 minutes.
4. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Cook stirring occasionally, until liquid, mushrooms gives off is evaporated and they are tender, 10 to 15 minutes.
6. Stir in Worcestershire sauce, parsley and 3 tablespoons Ketchup.
7. Transfer Vegetables to a large bowl and cool.
8. Stir together bread crumbs and milk in a large bowl.
9. Let stand 5 minutes.
10. Stir in egg and egg white.
11. Add to vegetables.
12. Add TURKEY and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Vegetable mixture.
13. Mix well with hands (mixture will be very moist).
14. Form into a 9-by 5-inch oval loaf.
15. Put into lightly oiled 13 x 9 x 2 inch metal baking pan.
16. Brush meatloaf lightly with remaining 2 tablespoons ketchup.
17. Bake in the middle of oven 50 to 55 minutes-until meat thermometer reads 170 degrees.
18. Let meatloaf stand 5 minutes before serving.
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