Get Cooking with Clint

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.