Monday, 09 November 2009

• Recipe: Turkey Meatloaf

  This is a guest blog from Chow Times.
  
  

  
  

  
  This lean and yet moist meatloaf is simple to make and is wonderful for dinner or as a sandwich filling. 
  
  When making meatloaf for solo dining, don't form the meat mixture into one large loaf. Instead, spray a muffin tin (or two) with cooking spray and fill with meatloaf mixture. Fill each muffin cup to the top, but don't pack down the mixture. Bake at a preheated 375F oven for about 25 minutes. A good way to save your hydro bill.
  

  You can freeze the individual muffin loaves for future meal.  Just thaw overnight in the fridge and reheat in the microwave when you’re ready to eat.

  Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup fat-free, low sodium chicken broth
  • 1 tablespoon ketchup
  • 1 3/4 pounds lean ground turkey
  • 3/4 cup dry breadcrumbs
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons ketchup for brushing on meatloaf (optional)

  

  This recipe is adapted from Health and it makes 8 servings.

  Instructions

  Preheat oven to 375F. Grease muffin tins with oil.

  Heat oil in a medium skillet over medium heat.  Add onion and cook, stirring frequently, until soft, about 5 minutes.  Add garlic, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; cook, stirring for a minute.

  Stir in Worcestershire sauce, broth and 1 tablespoon ketchup.  Transfer mixture to a large bowl and cool.

  Combine and mix turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl.

  Add onion mixture to the meat mixture and mix well.  Mixture will be very moist.

  Spoon mixture into muffin tins. Otherwise, cover a baking sheet with aluminium foil, and coat lightly with cooking spray.  Form the turkey mixture into a loaf, and place on the baking sheet.  Brush meatloaf evenly with remaining 2 tablespoons ketchup if you preferred.  We did not brush our muffin meatloaf with ketchup and Ken told us that the ketchup will overpower the taste of the meatloaf. If using muffin tins, bake for 25 minutes in a 375F preheated oven.  Otherwise, bake the meatloaf for 1 hour or until a thermometer inserted into the center of the meatloaf registers 170 degrees.  Let meatloaf stand 5 minutes before serving.

  
  What do you put in your meatloaf?
  

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