With a cool, crisp Fall day at hand today a Turkey Meatloaf sounded just right for dinner! I used Jennie - O Extra Lean 97/3 Blend of Ground Turkey. Easy to fix, delicious, and lower in carbs and calories than most Meatloaves. I made plenty so there would be leftovers which means Meatloaf Sandwiches! I listed the recipe at the end of the post.
For sides I warmed up some of the Idahoan Au Gratin Potatoes I had left over from last night along with Green Beans and Healthy Life Whole Grain Bread. Later for dessert/snack it will be Chip'ins Pop Corn Chips along with Kroger Organic Black Bean and Corn Salsa.
Turkey Meatloaf
* Instead of the 1 cup of Chopped Onions I used 1/4 Cup of Chopped Chives and 1 Teaspoon of Onion Powder *
* I also used 2 Mini Loaf Foil Pans instead of the 1 8×4 pan *
Ingredients
2 Tablespoons Butter or I Can’t Believe It’s Not Butter
1 Cup Onions, Chopped
3 Cloves Garlic, Minced
1 1/4 lbs Ground Turkey
1/2 Cup Italian Breadcrumbs
1/4 Cup Egg Substitute (Egg Beaters)
1 Cup Ketchup
2 Teaspoons Worcestershire Sauce
1 Teaspoon Cumin
1 Teaspoon Ground Thyme
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Directions
1. Melt butter in a skillet.
2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the Ketchup, Worcestershire sauce, salt, and pepper with onion mixture.
5. Press meatloaf into an 8×4-inch loaf pan.
6. Spread remaining Ketchup on top.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.
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