A new turkey meatloaf recipe

Lean ground turkey (be sure to buy the leanest kind) is a great addition to any healthy diet, taking the place of fattier meats. I’ve long been a turkey meatloaf lover. Now, here’s a new turkey meatloaf recipe I just saw on the Food Network site that you can try.

The ingredient list (before we take the salt out):

1/4 cup olive oil

1 large onion, chopped  

2 teaspoons fresh thyme leaves 

1 teaspoon minced fresh sage  

Kosher salt and freshly ground black pepper 

2 cloves garlic, grated 

1 tablespoon tomato paste 

3 tablespoons Worcestershire sauce 

3/4 cup panko breadcrumbs 

1/2 cup chicken broth 

3 pounds ground turkey 

2 large eggs 

Look for low-salt tomato paste, low-salt panko bread crumbs (not all varieties are low-salt) and low-salt chicken broth. And be sure to get low-fat ground turkey, normally ground turkey made only from white meat. Some ground turkey includes dark meat and skin, making it as high-fat as some ground beef.

I’d also use egg whites only, buying the carton of those rather than whole eggs. Also, look for a low-sodium Worcestershire sauce. Salt hides in so many prepared ingredients, do your best to flush it out with smart shopping.

The prep instructions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2. Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.  
3. Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.  
4. Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

The recipe talks about using a baking sheet. I prefer a loaf pan, particularly one with a lift-out insert (see photos here) so you can easily remove the cooked meatloaf and serve it on a serving platter if you prefer.

Enjoy!