Mom's Healthy Turkey Meatloaf
Substituting ground turkey for ground beef is an excellent method to create a healthier meatloaf; however, ground turkey can be challenging as it tends to be dry and flavorless. The secret to a successful turkey meatloaf recipe lies in incorporating flavor and moisture without increasing fat content, which would undermine the objective of making it lighter. I enhance my turkey meatloaf with onions and garlic, and I also mix some of the sweet and tangy glaze directly into the meatloaf to ensure it is particularly flavorful and juicy.
A helpful tip for those preparing this dish for children: finely chop the onions, as most kids are not fond of discovering pieces of onions (or any other ingredients!) in their meal. Pair the meatloaf with mashed potatoes, baked potatoes, or baked sweet potatoes for a comforting dining experience.
“My husband rated this a 10, and I enjoyed it as well! I appreciated that I could freeze one for another evening’s meal.”
Ingredients Required for Turkey Meatloaf
Ketchup, dark brown sugar, apple cider vinegar & Dijon mustard – These ingredients constitute the glaze: ketchup provides the classic tomato taste, brown sugar contributes sweetness, vinegar introduces brightness, and Dijon imparts a tangy flavor.
Olive oil, yellow onion & garlic – These form the aromatic and flavorful foundation of the meatloaf.
Paprika, dried thyme & Worcestershire sauce – These spices add warmth, smokiness, and umami, enhancing the turkey's flavor.
Eggs & Italian seasoned breadcrumbs – These ingredients bind the meatloaf and maintain its moisture and tenderness while providing the necessary structure.
Ground turkey (93/7) – This is lean but not excessively so; a 93/7 ratio yields a moist and flavorful meatloaf.
Fresh parsley – This adds a splash of color and a fresh finish.
What You Will Require to Prepare Caesar Salad Dressing
Rather than using whole anchovies, I opt for anchovy paste — it simplifies the process, particularly if you have reservations about anchovies (just pinch your nose and incorporate it; the dressing requires every single bit to achieve the authentic flavor!)
For the cheese, it is crucial to utilize imported Parmigiano-Reggiano from Italy; domestic Parmesan is significantly inferior. You can easily identify its authenticity by examining the rind, which is repeatedly embossed with the name. If the cheese is pre-grated, it should be marked as "Parmigiano-Reggiano," not "Parmesan."
Step-by-Step Directions
- Commence by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
- Subsequently, incorporate the mayonnaise, Parmigiano-Reggiano, salt, and pepper by whisking.
- The dressing can be stored in the refrigerator for approximately one week. For a main course Caesar, consider pairing this with my finest grilled chicken. Enjoy!
- Fork on a plate with a Caesar salad.
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- Large Italian Salad
Ingredients
- 3/4 cup quick-cooking oats
- 1/2 cup skim milk
- 1 medium onion, peeled
- 2 pounds ground turkey breast
- 1/2 cup chopped red bell pepper
- 2 eggs, beaten
- 2 teaspoons Worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.Enjoy it!
