With less fat and cholesterol, this turkey meatloaf is a great substitute for beef/veal/pork meatloaf. While I was skeptical it would be flavorless and dry, I was pleased with how juicy and flavorful it was. I took a recipe by Emeril on the Martha Stewart website and re-wrote it with some friendlier measurements and a couple of substitutions. Ground chicken would also work!
Enjoy this comfort food classic! It begs for some green beans or broccoli.
- 2 lb ground turkey breast
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 ribs celery, diced
- 3 garlic cloves, minced
- 2 egg whites, slightly beaten
- 3/4 cup panko bread crumbs
- 1 6oz can tomato paste
- 1/2 teaspoon salt
- fresh ground pepper
- hot sauce (Tobasco, Crystal, etc.)
- 1 tablespoon no sodium (or low sodium) Cajun seasoning
1. Preheat the oven to 375. In a large bowl, mix the turkey, vegetables, egg whites, breadcrumbs, 2 tablespoons tomato paste, 1/2 teaspoon salt, and 1 tablespoon cajun seasoning, and a good dash of black pepper. Mix until well incorporated.
2. Grease a loaf pan with 2 tablespoons olive oil. Press the mixture into the pan, mounding the top. Run the side of your hand down the top of the mound, pressing lightly to make a small crease.
3. Bake for 50 minutes, or until the internal temperature is 160. When nearly done, thin the rest of the tomato paste with 2 tablespoons hot sauce or until slightly thinned. Add more hot sauce to taste. When the loaf is done, brush the tomato-hot sauce mix on the turkey load. Let rest 5-10 minutes, slice, and serve.