Meat Loaf

Recipe courtesy Drop 5 Lbs with Good Housekeeping
Show: Drop 5 Lbs with Good Housekeeping Episode: Find Your Balance

Photo: Meat Loaf

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 1 hr 10 min
 
YIELD: 8 main-dish servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 2 medium stalks celery, finely chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed with press
  • 2 pounds lean ground turkey
  • 3/4 cup fresh whole wheat breadcrumbs (from 1 1/2 slices bread)
  • 1/3 cup fat-free milk
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup ketchup
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 large egg whites
  • 1 tablespoon Dijon mustard
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Directions

Preheat the oven to 350 degrees F.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the celery and onions and cook until tender, about 10 minutes, stirring occasionally. Add the garlic and cook 1 minute. Transfer the vegetables to a large bowl and cool slightly.

Add the turkey, breadcrumbs, milk, Worcestershire sauce, 1/4 cup ketchup, salt, pepper and egg whites to the vegetables. Mix with hands until well combined, but do not over mix. In a cup, combine the Dijon and remaining 1/4 cup ketchup.

In a 9-by-13-inch metal baking pan, shape the meat mixture into a 9-by-5-inch loaf. (This will allow the meat loaf to brown all over, not just on top.) Spread the ketchup mixture over the top of the loaf.

Bake the meat loaf until an instant-read meat thermometer inserted in the center reaches 160 degrees F, 55 to 60 minutes. (Temperature will rise to 165 degrees F upon standing.)

Let the meat loaf stand10 minutes to set the juices for easier slicing before removing from the pan. Transfer the meat loaf to a platter and serve.

Nutritional information per serving: about 230 calories, 25 g protein, 11 g carbohydrate, 11 g total fat (3 g saturated), 80 mg cholesterol, 500 mg sodium, 1 g fiber

Make it a Drop 5 Meal:

Serve with a small baked potato topped with 1 tablespoon trans-fat-free margarine and 10 spears of steamed asparagus. 483 complete meal calories.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on March 01, 2013

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    I've made this twice. It was a huge hit! The meatloaf is moist and satisfying, as much as any "not-light" recipe I've tried. We love this and would only add that we make extra sauce to serve on the side. Delicious.

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  • on February 24, 2013

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    Best Meatloaf Ever !! I goofed and bought ground chicken by mistake but I think that made it even better. Now I only make it with ground Chicken. I've passed the recipe on to others and they loved it too. I'll NEVER use Ground Beef again.

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  • on January 08, 2013

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    Very Moist and Tasty! I cut this in half, used 1 whole egg, instead of egg white (oops, and I used packaged bread crumbs. It was really good! I watched the show, and I'm glad because I wouldn't have thought the consistency was correct if I hadn't seen it first. The raw meatloaf is much more wet and doesn't form as well as those made from ground beef. I made a mound on parchment lined baking sheet, and it turned out great! Since I had cut this recipe in half, my mound was much lower and smaller than that of the one I saw on the program, so I cut the cooking time to 45 mins and checked with a thermometer. Perfectly done and slices were moist! Served with baked potato and sauteed asparagus.

    people found this review Helpful.
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