Lighten up your regular meatloaf recipe by using ground turkey instead of ground beef. Flavor packed ingredients including sage, thyme, Dijon mustard and Worcestershire sauce make this meatloaf a tempting alternative.
4 slices white bread, crusts trimmed, torn into pieces
8 small sage leaves
1 1/2 pounds ground lean turkey
1 large yellow onion, cut into eighths
1 stalk celery, cut into 2-inch pieces
1/2 tsp. dried thyme
1 large whole egg, lightly beaten
2 Tbsp. tomato paste
4 tsp. Dijon mustard
1 1/4 tsp. Worcestershire sauce
3/4 tsp. coarse salt
Freshly ground black pepper
1 large egg white
- Preheat oven 400 degrees, with rack in center.
- Place bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to a medium bowl and add ground turkey.
Place onion and celery in bowl of food processor; pulse until finely chopped.
Add to turkey mixture, using hands to combine.
Add thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper. Combine well.
Place in a 9-by-5-by-2 1/2-inch nonstick loaf pan.
In a small bowl, combine egg white with remaining tablespoon tomato paste and 1/4 teaspoon Worcestershire, whisking with a fork until smooth.
Spoon mixture over meatloaf; spread to coat evenly.
Transfer pan to oven; place a baking sheet on lower rack to catch drippings.
Cook until a meat thermometer inserted in center of meatloaf registers 180 degrees, about 1 1/4 hours.
Remove from oven; let rest 15 minutes covered with foil.
To serve, cut meatloaf into 12 slices, and divide evenly among six serving plates.
Food Mingle Blog Alternatives and Substitutions:
- I think that an additional egg would make this meatloaf even more moist.
Yield: 6 servings