Spicy Turkey Meat Loaf with Ketchup Topping

Yield: 8 servings (serving size: 2 slices)

Ingredients

• 1  tablespoon  butter
• 2  cups  chopped onion
• 1  (8-ounce) package presliced mushrooms
• 3  garlic cloves, chopped
• 3/4  cup  panko (Japanese breadcrumbs)
• 1/4  cup  fat-free, less-sodium chicken broth
• 3  tablespoons  chopped fresh flat-leaf parsley
• 1  tablespoon  low-sodium soy sauce
• 1  tablespoon  Sriracha (hot chile sauce, such as Huy Fong)
• 1  tablespoon  Worcestershire sauce
• 1/2  teaspoon  freshly ground black pepper
• 1 1/2  pounds  ground turkey breast
• 1  large egg, lightly beaten
• Cooking spray
• 1/2  cup  ketchup
• 1  tablespoon  brown sugar
• 1/8  teaspoon  dry mustard
• 1/8  teaspoon  ground nutmeg

Preparation

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.

4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Wine note: The topping is much like an Italian red sauce. Crane Lake Sangiovese 2006 ($5) from California, a lighter-bodied red, is an especially good choice with lean turkey and quite refreshing with spicy flavors. --Jeffery Lindenmuth

Nutritional Information

Calories:

184

Fat:

3.7g (sat 1.6g,mono 1g,poly 0.5g)

Protein:

23.2g

Carbohydrate:

15g

Fiber:

1.2g

Cholesterol:

69mg

Iron:

1.3mg

Sodium:

405mg

Calcium:

30mg