Now that Thanksgiving is over, I thought you might want to get back to some lighter weeknight fare. This meatloaf is amazing, and only 142 calories and 4 grams of fat per serving. I developed it for Laura’s Lean Beef Company, and it’s a hit. If you don’t like meatloaf, but you like feta cheese, Greek seasonings and herbs, you will love this dish. This recipe makes two meat loaves, so you can freeze one or give one to a friend. I gave my extra to my friend tennis friend, Heidi. She told me that she didn’t really like beef in recipes. When she tried it, she said that I changed her entire mind-set. When you make this recipe, you will see what I mean.
Whether you are a huge fan of meatloaf or not, I wanted to introduce you to one of my favorite meatloaf recipes that I developed using ground turkey. Ground beef or pork may be substituted for the turkey, but the ground turkey works well with the fresh combination of basil, garlic and sun-dried tomatoes. Anyone can put this recipe together with ease, and yes, it can be made up ahead of time and baked later in the day or even prepared up to one day in advance and warmed up just in time for dinner. Serve with a big salad and your favorite vegetable or potato side dish for a delicious comforting meal.
Turkey Meatloaf with Sun-Dried Tomatoes
Prep: 15 minutes
Cook: 1 hour
Yield: 4 to 6 servings
1 pound ground turkey
3/4 cup panko breadcrumbs (use can use plain breacrumbs if you like)
3/4 cup chopped fresh basil
2/3 cup tomato sauce
1/2 cup sun-dried tomatoes, chopped
1/4 cup chopped onion (optional)
2 egg whites
2 garlic cloves, minced
1/4 teaspoon freshly ground pepper
1/3 cup ketchup
1. Preheat oven to 350F. Line a 9-x 5-inch pan with aluminum foil. Combine ground turkey and next 8 ingredients in a large bowl, mixing well. Shape into a loafpan. Bake 50 minutes. Spread 1/3 ketchup evenly over the top and bake 10 minutes more.