Meatloaf is often made of beef, veal, and/or pork, but I always make meatloaf with extra lean turkey. Contrary to what some people believe, a meatloaf made with super lean meat can be tasty and moist!
Moist Turkey Meatloaf
- Serves 6
1 Tbsp. canola oil plus more for greasing pan
4 carrots, chopped (about 8 oz.)
1 medium onion, chopped (about 4 oz.)
3 garlic cloves, minced
¾ tsp. kosher salt
pinch of dry thyme (optional)
1 cup very small pieces of soft bread
¾ cup skim milk
1 to 2 Tbsp. parsley, chopped
1.3 lb. extra lean ground turkey
2 tsp. soy sauce
1 Tbsp. grated Pecorino Romano cheese
1 large egg, lightly beaten
3 Tbsp. plain bread crumbs
1. Heat oil in a large frying pan over high heat. Add carrots, onion, garlic, and salt. Reduce heat to medium and cook, stirring occasionally, for about 15 minutes. Transfer mixture to a small bowl; mix in a pinch of thyme (optional), pieces of bread, milk, and parsley. Place bowl in the refrigerator for at least an hour to allow bread to soak up the milk and flavors.
2. Preheat oven to 375°F. In a large bowl, add turkey, soy sauce, grated cheese, egg, bread crumbs, and refrigerated carrot-bread mixture. With clean hands, lightly mix ingredients until combined. Add turkey mixture to a greased 8×8 inch square pan and form into a 6×8 inch loaf . Bake for about 55 minutes or until a thermometer inserted into meatloaf registers 165°F.