Tried and True Turkey Meatloaf

I know, meatloaf sounds like a meal only your Grandma would serve or something you’d order at Applebee’s. I too used to steer clear of it because of its bad connotations and because I’ve seen the health segments on the Today Show calling it a calorie-bomb to avoid at all costs. But with a little tinkering and the help of Cooks Illustrated, who wrote a invaluable recipe book on how to lighten your favorite comfort foods, this dish has joined my regular rotation of meals during the winter. It’s really easy to prepare so you can make it before work (or if you’re enjoying ski week before you head to the mountain) and just pop it in the oven when you get home. Plus it’s healthy yet super filling and it’s fairly inexpensive to make, so it’s great if you’re cooking for a crowd. Oh and if you have leftovers, they make delish sandwiches!

Serves 8

1 onion, finely chopped
6 garlic cloves, minced
Splash of olive oil
1/2 teaspoon salt
1/2 cup low fat or fat-free milk
2 eggs
2 teaspoons minced thyme leaves
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (I use Frank’s)
1/2 teaspoon pepper
2 pounds 93 percent lean ground beef (don’t use the 99% turkey breast version, your meatloaf will turn out a dry mess)
1 1/3 cup fresh breadcrumbs**
1/4 cup parsley, minced
3/4 cup BBQ sauce

Preheat oven to 350 degrees. Combine onion, garlic, olive oil and 1/4 teaspoon salt in a skillet and cook for 8-10 minutes or until onion has softened, then set aside. In a medium bowl, whisk together the milk, eggs, thyme, mustard, Wocestershire, hot sauce, pepper and 1/4 teaspoon salt. Then in a large bowl, combine turkey, breadcrumbs, parsley, cooked onion mixture and egg mixture. Although it’s a bit messy, I combine with my hands to ensure everything is mixed evenly.

Next, on a baking sheet lined with foil, form your meat mixture into a compact, rectangular shape (about 2 inches tall and about 12 inches long). Brush meat with half of your bbq sauce, making sure to cover the sides as well as the top. Bake for 45 minutes then remove from the oven and lather the remaining bbq sauce on the loaf. Bake for an additional 15 minutes, then let rest 20 minutes before serving.

**I make homemade breadcrumbs using whole wheat sandwich bread (or any leftover bread I have lying around). But make sure the bread isn’t stale, it still tastes stale after drying it out. Heat oven to 300 degrees, then place your bread on a cookie sheet and bake for about 10-15 minutes. About halfway through, turn them so they dry evenly. Once dried, tear the bread into smaller pieces and stick them in your food processor. Pulse to desired consistency.

Tagged as: bbq, comfort food, Cooks Illustrated, meatloaf, turkey