Ready in 1 hour
It takes a little prep, but it's not hard to make. Low fat and diebetic-friendly
"As the comments before. This is the best very moist turkey meatloaf. I have to say that it's a very forgiving recepie. I did not do any measuring. Just eyed eveything. And I made this with a few alterations. No mushrooms or worcestershire sauce. I used Italian bread crumbs, soy milk and added green peppers and 2 eggs. Did not separate the white. Try it. I would recommend this to anyone. "- Lloyda
Top-ranked recipe named "Turkey Meatloaf"
Cook onion and garlic in oil over moderate heat, until onion is soft. Add carrot and cook. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and cook until liquid is evaporated. Stir in Worcestershire, parsley, and 3 T ketchup, put in a large bowl and cool. Stir bread crumbs and milk in a bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 tsp salt and 1/4 tsp pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.) Form into loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenlywith remaining 2 T ketchup. Bake at 350F until meat thermometer registers 170F, 50 to 55 minutes. Each (app 1 cup) serving contains an estimated: Cals: 221, FatCals: 69, TotFat: 8g SatFat: 2g, PolyFat: 2g, MonoFat: 4g Chol: 87mg, Na: 700mg, K: 533mg TotCarbs: 19g, Fiber: 3g, Sugars: 4g NetCarbs: 16g, Protein: 19g
This is the best turkey meatloaf you've ever eaten!
marcyroland 6 months agoIf you follow the directions to Cook Until It Reaches 170 Internally, you will have a meatloaf that is done. You are Not cooking it at 170!!! Like others have said, do not add the milk, or it will be too mushy. Our favorite meatloaf recipe!
bdizzle 6 months agoMade this tonight-turned out great! Very flavorful, doesn't dry out like some other meatloafs. I will definitely make this again!
NJinGA 7 months agoHubby LOVED this. I used BBQ sauce instead of ketchup to give it more zing.
townsendtinaphipps 10 months agoI used extra breadcrumbs, and increased amount of turkey to reduce mushiness. Instead of mushroom and carrot, I used green & red bell pepper. In the last 20 min of baking, I zigzaged ketchup on the top. The guys in my house ate it up!
leogirl3 10 months agoIt was too mushy. My daughter liked it but did mention the consistency was weird. I won't use milk next time like others have suggested. Otherwise the flavor was great.
promfh 11 month agoBaking instructions were unclear. I have edited to clarify the issue.
ohhmisscandy 11 month ago170 for 55 minutes = wayyyyy undercooked. Like, I might as well have served it once I mixed all te ingredients! Definitely bump that temperature UP!
Crobison829 1 year agoNever made meatloaf this way but it was the best I have ever tasted!
catiegreen 1 year agoLOVE LOVE LOVE this meatloaf. I do add less milk than called for because it can be a bit to moist. Best meatloaf I've ever had AND it's turkey! Amazing!
rosannaschneider 1 year agoSO YUMMY!!! I substituted the parsley for spinach because that's what I had on hand. It was so good. Definitely my new family recipe for meatloaf!!! Thanks for sharing it. :)