Turkey Meatloaf

Prep: 5 minutes; Cook: 66 minutes. This is the best turkey meatloaf we've ever tasted. It's really moist and makes great sandwiches.

Yield: Makes 8 servings (serving size: 1/8 of loaf)

Ingredients

• 1  tablespoon  olive oil
• 1  large onion, chopped (1 1/2 cups)
• 2  garlic cloves, minced
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  pepper, divided
• 1 1/2  tablespoons  Worcestershire sauce
• 1/3  cup  fat-free, less-sodium chicken broth
• 3  tablespoons  ketchup, divided
• 1 3/4  pounds  ground turkey, 97% lean
• 3/4  cup  dry breadcrumbs
• 1  large egg, lightly beaten
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.

2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)

3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Andrea's wine pick: A smooth, plump-fruited California Merlot will stand up to the homey meatiness and richness of meatloaf. Try HRM Rex Goliath Merlot ($8.99)--you can call it "Rex" for short.

Nutritional Information

Calories:

208

Fat:

7g (sat 1.5g,mono 2g,poly 0.5g)

Cholesterol:

75mg

Protein:

25g

Carbohydrate:

13g

Fiber:

1g

Iron:

2mg

Sodium:

356mg

Calcium:

36mg