Turkey Meatloaf
This Ground Turkey Meatloaf is moist, tender, and full of flavor—never dry! It’s made with lean ground turkey, sautéed vegetables, and a savory barbecue glaze. A healthy, family-friendly dinner that reheats beautifully and makes great leftovers.
Servings: 6 servings
Equipment
- nonstick skillet (for sauteing veggies)
- 13x9" Metal Baking Pan (for baking)
- Basting Brush (for brushing the BBQ sauce)
- Meat Thermometer (for checking the temperature)
Ingredients
- 1½ cups finely chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon extra virgin olive oil
- 1 medium carrot, peeled and cut into ⅛-inch dice
- ¾ pound cremini mushrooms, trimmed and very finely chopped in the food processor
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1½ teaspoons Worcestershire sauce
- ⅓ cup finely chopped fresh parsley
- 5 tablespoons barbecue sauce, divided
- 1 cup (from 2 slices firm white bread) fine fresh bread crumbs (can substitute panko bread crumbs)
- ⅓ cup nonfat milk
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1¼ pounds 93% lean ground turkey
Instructions
- Preheat the oven to 400°F.
- In a 12-inch nonstick skillet, cook the onion and garlic in oil in over moderate heat, stirring, until the onion is softened, about 2 minutes. Add the carrot and cook, stirring, until softened, about 3 more minutes.
- Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the liquid that the mushrooms give off is evaporated and they are very tender, about 10 to 15 minutes. Stir in the Worcestershire sauce, parsley, and 3 tablespoons barbecue sauce, then transfer the vegetables to a large bowl and cool.
- In a small bowl, stir together the bread crumbs and milk and let it stand for 5 minutes. Stir in the egg and egg white, then add to the vegetables. Add the turkey and the remaining ½ teaspoon salt and ¼ teaspoon pepper to the vegetable mixture and mix well with your hands. (The mixture will be very moist).
- Form the mixture into a 9x5-inch oval loaf in a lightly oiled 13x9x2 inch metal baking pan and brush the meatloaf evenly with the remaining 2 tablespoons of barbecue sauce. Bake in the middle of the oven until a thermometer inserted into the meatloaf registers 170°F., 50 to 55 minutes.
- Let the meatloaf stand 5 minutes before serving.
Notes
Recipe Tips:
- 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.
- The recipe calls for cremini mushrooms, but feel free to use whatever mushrooms are your favorites.
- You could also experiment with other vegetables like celery or zucchini.
- Brush on an extra thin layer of barbecue sauce during the last 10 minutes of baking for a glossy, flavorful finish.
- Leftovers can be stored in the refrigerator for up to 4 days. To freeze, wrap slices individually and freeze up to 3 months. To reheat, warm gently with a splash of broth to keep it moist.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 43g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 954mg | Potassium: 740mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2202IU | Vitamin C: 9mg | Calcium: 156mg | Iron: 4mg