Spicy Turkey Meatloaf

By á-32

Ingredients

• 1 tablespoon butter
• 2 cups chopped onion
• 1 (8-ounce) package presliced mushrooms
• 3 garlic cloves, chopped
• 3/4 cup panko (Japanese breadcrumbs)
• 1/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds ground turkey breast
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground nutmeg

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.

4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Wine note: The topping is much like an Italian red sauce. Crane Lake Sangiovese 2006 ($5) from California, a lighter-bodied red, is an especially good choice with lean turkey and quite refreshing with spicy flavors. --Jeffery Lindenmuth

Nutritional Information
Calories:
184
Fat:
3.7g (sat 1.6g,mono 1g,poly 0.5g)
Protein:
23.2g
Carbohydrate:
15g
Fiber:
1.2g
Cholesterol:
69mg
Iron:
1.3mg
Sodium:
405mg
Calcium:
30mg