This Turkey Meatloaf is Weight-Watchers friendly with a few simple modifications.
I do enjoy a good meatloaf. But it’s tough to share with all of you because meatloaf is very hard to make pretty. It’s just not a nice food to look at!
So I made it as pretty as I could. And I hope that does it a little bit of justice… because this turkey meatloaf is quite delicious!
In this recipe, I use 93% lean turkey. If you try to use the 99% lean turkey, I fear that it will come out much too dry and inedible. With just a little bit of fat added in there, it’s perfect for imparting moisture and flavor into the meatloaf.
There’s a delicious mix of carrots and very finely chopped mushrooms in this meatloaf. The mushrooms help keep the meatloaf very tender too.
A sweet spread of sweet barbecue sauce on top of the meatloaf finishes it off quite nicely. You won’t miss the beef in this meatloaf at all!
Note: If you are on the Weight Watchers program, here are the modifications you should make: use a one-point bread to make the breadcrumbs and use sugar-free barbecue sauce.
Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 1 hour and 15 minutes
- 1 1/2 cups finely chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- 1 medium carrot, peeled & cut into 1/8-inch dice
- 3/4 pound cremini mushrooms, trimmed & very finely chopped in food processor
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/2 teaspoons worcestershire sauce
- 1/3 cup finely chopped fresh parsley
- 1/4 cup + 1 tablespoon barbecue sauce, divided
- 1 cup fine fresh bread crumbs (from 2 slices firm white bread)
- 1/3 cup skim milk
- 2 large eggs, lightly beaten
- 1 1/4 pounds 93% lean ground turkey
- 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 barbecue sauce, then transfer vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a small bowl and let stand for 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 9x5-inch oval loaf in a lightly oiled 13x9-inch by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons barbecue sauce. 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- Per Serving (meatloaf divided into 6 equal portions): Calories 246, Calories from Fat 44, Total Fat 5g, Sat Fat 1.25g, Cholesterol 77mg, Sodium 1632g, Potassium 689mg, Carbohydrates 27.25g, Dietary Fiber 3g, Sugar 9.5g, Net Carbs 24g, Protein 23g
- Weight Watchers SmartPoints per serving: 4 with the following modifications: use sugar-free barbecue sauce and use thin, light bread (I like Dave's Killer Thin-Slice bread)
Here are a few more recipes for meatloaf you might enjoy:
- Greek Meatloaf by Heather Christo
- Cape Cod Cranberry Meatloaf by Recipe Girl
- Slow Cooker Barbecue Meatloaf by All Day I Dream About Food
- Honey Barbecue Sausage Meatloaf by Recipe Girl