This meatloaf recipe will leave you wondering why you didn’t switch to turkey sooner. It’s tender, it’s juicy and it has all the flavor you expect — but this Turkey Meatloaf Makeover is under 300 calories per serving.
Ingredients
| Meatloaf | |
|---|---|
| ½ | white onion, chopped |
| 1 | carrot, peeled, chopped |
| ½ | red bell pepper, chopped |
| ½ | cup arugula |
| 2 | cloves garlic, minced |
| 2 | (16-ounce) packages JENNIE-O® Lean Ground Turkey |
| 1 | cup gluten free breadcrumbs |
| 1 | teaspoon ground thyme |
| 1 | teaspoon chili powder |
| 1 | freshly ground pepper |
| 1 | teaspoon salt |
| ½ | cup plain unsweetened almond milk |
| ¼ | cup egg substitute or 1 egg |
| olive oil spray |
| Glaze | |
|---|---|
| ½ | ketchup |
| 1 | teaspoon Worcestershire sauce |
| 1 | teaspoon hot sauce |
| 1 | teaspoon cumin |
| 1 | teaspoon honey |
| 2 | tablespoons chopped flat leaf parsley |
Directions
For the Meatloaf
Heat oven to 350°F.
In food processor, combine onion, carrot, red bell pepper, arugula and garlic. Pulse to chopped.
In large bowl, combine ground turkey and onion mixture. Using hands, work ingredients in gently. In medium bowl, combine breadcrumbs, thyme, chili powder, pepper and salt. Mix well. In small bowl, combine almond milk and egg, whisk to combine. Sprinkle dry mixture over meat and gently mix in, add the wet mixture and continue to gently mix until just combined. Do not over mi
Spray large foil or parchment lined baking sheet with olive oil spray and shape meat into a 6-inch by 11-inch x 1 ½-inch rectangle in the middle of the pan. Top with glaze.
Bake 1 hour 30 minutes and until 165°F. as measured by a meat thermometer in the center. Always cook to well-done. Let stand at room temperature 5 minutes before slicing. Sprinkle with freshly chopped parsley.
For the Glaze
For glaze, in a small bowl mix together ketchup, Worcestershire sauce, hot sauce, cumin and honey and brush over meatloaf top and sides.
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