Road Stop-Style Turkey Meat Loaf
Comments: A leaner version of a familiar favorite, that can even satisfy the most voracious appetites of long distance truck drivers.
Broth gives it some humidity while reducing the calories and saturated fat that contain traditional recipes.
Any leftover meatloaf can be to used to prepare exceptional sandwiches.
Servings: 4
IngredientsPreparation
  • 1 cup [250 mL] freshly made breadcrumbs
  • 1/2 cup [125 mL] homemade turkey broth or canned chicken broth concentrate
  • 1 1/2 pounds [680 g] ground turkey
  • 1 medium onion, finely chopped
  • 1 large stalk celery with leaves, finely chopped
  • 1 small sweet red or green pepper, membranes removed and seeded, finely chopped
  • 1/4 cup [60 mL] finely chopped parsley
  • 1 tablespoon [15 mL] poultry seasoning
  • 2 large egg whites, slightly beaten
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] freshly ground pepper
  • 1/3 cup [80 mL] ketchup
  • Into a large bowl, dampen breadcrumbs with turkey or chiken broth.
  • Mix in ground turkey and finely chopped onion, celery, seet red or green pepper and parsley along with poultry seasoning, beaten egg whites, salt and pepper.
  • Evenly press mixture into an already lightly buttered 9 x 5 x 3-inch [23 x 12.7 x 7.6-cm] glass bread pan.
  • Microwave uncovered turkey loaf on 'HIGH' [100%], for 12 minutes.
  • Evenly spread ketchup on top of turkey loaf; microwave for 2 to 5 minutes more, until a meat thermometer inserted in the middle indicates 150°F [65.5°C].
  • Cover turkey bread with al foil; leave to rest for 10 minutes, before slicing and serving.