so nice i am posting twice.. the best turkey meatloaf ever..
i posted back in february what i believe is the best turkey or any meat for that matter meatloaf recipe.. that post can be found here... and i can still say i think it's the best recipe i have ever made.. and it makes killer meatloaf sandwiches!!! i thought i would repost the recipe..just because it was so nice it deserves to be posted twice..i hope you will make it.. it really is super yummy!!
prep time: 20 minutes
cooking time: 1 hour
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 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
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 extra 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... (i used the baking sheet last time and lined it with parchment paper) 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..