take my word for it wednesday.. the best meatloaf ever and it's turkey...

this is by far the best meatloaf i've ever made or maybe even have ever had.. i love meatloaf but stopped making it a few years ago.. not sure why maybe trying to get out of a rut... then when i would try and make turkey meatloaf it would come out dry and tasteless... well let me tell you this meatloaf is far from tasteless!! now the pictures didn't come out (again...) but by the time i did all i needed to do last night we didn't end up eating until 8 which throws a total monkey wrench in my nightly routine of making lunches and breakfasts for the next day so there really wasn't much time to take pictures and definitely not enough time to make them pretty.. but i so wanted to share this recipe with you because it was so dang good.. seriously you must make this meatloaf..

turkey meatloaf

prep time: 20 minutes
cooking time: 1 hour
servings: 6-8


2 carrots peeled and chunked
2 celery stalks chunked
1 shallot (or 1/2 an onion) diced
2 garlic cloves
1 cup panko
1/2 tblsp. worcestershire sauce
1 egg
1 egg white
2 lbs ground turkey
salt and pepper
2 tbls. tomato paste
1/4 cup low sodium chicken broth
1/8 cup of low fat 1/2 and 1/2
olive oil


1/4 cup chili sauce (ketchup can be used)
1/2 tblsp. brown sugar
1/2 tblsp. balsamic vinegar

(tip* I would make double of the glaze.. it's so good on the meatloaf  maybe a little extar for the next day left overs or on a sandwich with the meatloaf..)

heat oven to 375 degrees (f) ... process your carrots, celery, onion and garlic in a food processor until a paste.. two twirls around the pan with olive oil add your veggies and a fair amount of salt.. cook them until tender.. about 4 -5 minutes.. add tomato paste.. cook another 2-3 minutes.. add chicken broth.. stir to incorporate.. cook another 3-4 minutes or until the liquid has evaporated.. remove from heat and allow to cool.. in a medium size bowl add your turkey.. panko, salt, pepper, egg, egg white,  worcestershire sauce and 1/2 and 1/2 then the cooled veggies.. incorporate it all together without over working it or it will dry out.. once it's all combined.. i took my broiler pan.. laid tinfoil in the bottom for easy clean up and made a loaf out of my meat on the top part.. if you don't have a broiler pan a lined baking sheet will do... put in the oven on the center rack for 15 minutes.. meanwhile make your glaze.. heat chili sauce, brown sugar and balsamic vinegar until it's glossy.. remove meatloaf from oven after 15 minutes and brush glaze over loaf.. (any left over glaze keep, I spread mine over my cut pieces of meatloaf.. yummmm!!) cook another 45 minutes.. or until the meat gets to internal temperature between 150-155.. (make sure your thermometer is in the fattest part of the loaf and not going all the way through and touching the pan) remove from oven and let sit for 10 minutes before slicing.. i served it with skinny garlic mashed taters.. recipe found here...  soo good!!


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