Easy Turkey Meatloaf

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Easy Turkey Meatloaf

There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable.

Rating

Ingredients

  • Nonstick cooking spray
  • 1large egg
  • 1 1/2pounds ground turkey (90 percent lean)
  • 1medium apple, cored and grated (6 ounces)
  • 1small yellow onion, finely chopped (1 cup)
  • 3/4cup seasoned panko bread crumbs
  • 2teaspoons Worcestershire sauce
  • 1teaspoon garlic powder
  • 1 1/4teaspoons kosher salt (such as Diamond Crystal)
  • 1/2teaspoon black pepper
  • 1teaspoon Italian seasoning (optional)
  • 1/2cup ketchup
  • 1tablespoon packed brown sugar
  • 1teaspoon vinegar (cider, distilled, or white or red wine)
  • 1teaspoon Worcestershire sauce
  • 1/4teaspoon black pepper
Set base servings to enable scaling:

Directions

Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.

Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.

Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.

Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.

Nutrition

Info
Trans Fat: 0 gramsFat: 12 gramsCalories: 283Saturated Fat: 3 gramsUnsaturated Fat: 8 gramsSodium: 482 milligramsSugar: 10 gramsFiber: 1 gramCarbohydrate: 20 gramsProtein: 25 grams
Easy

Source: https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf