This ground turkey meatloaf is a heart-healthy alternative to the old-fashioned beef and pork meatloaf (the original version had 539 calories per serving, with 34 grams of fat). Though higher marks for mouth feel and overall satisfaction went to beef and pork version, this stacked up equally well in terms of taste and texture.
Servings: 6 - 8
- 3 pounds lean ground turkey
- 6 large egg whites
- 2 tablespoons chopped rosemary
- 2 tablespoons sage leaves
- 2 tablespoons thyme leaves
- 1/4 cup chopped flat-leaf parsley
- 1 cup Italian seasoned bread crumbs
- Freshly ground black pepper
- 6 tablespoons tomato paste
- 1/4 cup syrup, such as cane, maple or corn syrup
Preheat the oven to 400 degrees.
Lightly grease (using nonstick spray oil) a 9-by-5-inch loaf pan and set aside.
In a medium bowl, combine the ground turkey, egg whites, herbs and bread crumbs. Season with salt and pepper to taste. Transfer the mixture to the loaf pan; the mixture will fill the pan generously. Bake for 40 minutes or until the meatloaf is browned and has pulled away from the sides.
In a small bowl, combine the tomato paste and syrup to form a basting liquid. Using a spoon or brush, coat the top of the meatloaf and bake an additional 10 to 15 minutes. Serve hot.
Adapted from "The Church Ladies' Celestial Suppers & Sensible Advice," by Brenda Rhodes Miller (HP Trade, 2004), with adaptations suggested by Washington nutritionist Rebecca M. Mohning.
Tested by Tom Wilkinson.
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