Turkey meatloaf was a favorite of Project Open Hand’s founder, Ruth Brinker, and is still on our menu today!
Ingredients
Meatloaf
- 1 carrot, finely chopped
- 1 garlic clove, minced
- ½ cup breadcrumbs
- ¼ cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 egg
- 1 pound ground turkey
Glaze
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon apple-cider vinegar
- 1 teaspoon Worcestershire sauce
Directions
1. Preheat the oven to 350°. Line a rimmed baking sheet or baking dish with aluminum foil for easy clean up. Lightly coat with 1 tablespoon of olive oil. Set aside.
2. Wash your produce. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and carrot. Cook, stirring frequently, until the vegetables are soft and beginning to brown, 7-10 minutes. Add garlic and cook for 30 seconds. Transfer to a large bowl and let the vegetables cool slightly.
Note: if your vegetables are too hot when you add the egg, your egg will scramble.
Add breadcrumbs, broth, tomato paste, mustard, Worcestershire sauce, salt and pepper. Add the egg and lightly beat. Add the turkey and combine well. Shape turkey mixture into a loaf - about 4-by-8 rectangle - on the prepared sheet or dish.
3. To make the glaze, whisk ketchup, honey, apple-cider vinegar, and Worcestershire sauce in a small bowl. Spoon the glaze over the meatloaf.
4. Bake the meatloaf for 30 to 35 minutes, until the internal temperature is 165°, and no longer pink in the center. Let the meatloaf rest for 5 minutes. Cut into slices and serve with love.
Tips:
- To make a complete meal, serve with mashed cauliflower and a salad.
Photo credit: NYTimes Cooking