Yields: 8, 7-ounce servings
- 8 ounces onion, small dice
- 3 ounces celery, small dice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 2 ½ pounds ground turkey
- 2 ounces wheat bran
- 2 ounces ketchup
- 1 tablespoon Worcestershire sauce
- ½ cup flat-leaf parsley, chopped fine
- 2 egg whites, beaten
1. Sauté onions and celery in olive oil until translucent—do not brown. Add the garlic, herbs, salt, and pepper and sauté for roughly 2 minutes. Remove from pan and cool.
2. Place turkey in a bowl and add the bran, ketchup, Worcestershire sauce, parsley and egg whites; mix well. Stir in cooled onion mixture and adjust seasonings.
3. Spray a 9-inch by 5-inch by 3-inch loaf pan with nonstick spray and fill the pan with the turkey mixture.
4. Bake the loaf at 350°F to an internal temperature of 160°F (about 1 hour and 20 minutes).
5. Allow the meatloaf to cool in the pan for 15 minutes. Remove from the pan, slice and serve.
Note: For turkey meatballs, use meatloaf recipe and form mixture into meatballs of desired size. Brown meatballs in a sauté pan and finish in the oven.
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