This recipe features ground turkey as a lowfat alternative to beef. Yogurt helps to keep this classic "blue plate special" moist and tender.
|1 1⁄4||lb||ground turkey (mix of dark and light meat)|
|1 1⁄2||c||onion (chopped)|
|1 1⁄2||tsp||Worcestershire Sauce|
|1⁄3||c||fresh parsley (finely chopped)|
|1⁄4||c||ketchup (plus extra for brushing)|
|1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt|
|1||large egg (lightly beaten)|
Preheat oven to 400°.
In a non-stick skillet, cook onion and garlic in oil over moderate heat. Stir continuously until onion is softened, about 2 minutes.
Place onions and garlic in a mixing bowl and add salt, pepper, Worcestershire sauce, parsley, and 1/4 cup ketchup. Mix well.
Stir in bread crumbs, yogurt, and egg, let stand 5 minutes. Add turkey and mix well with your hands.
Place turkey mixture into a lightly oiled 13x9x2-inch metal baking pan and brush meatloaf evenly with ketchup.
Bake loaf for 50 to 55 minutes.
Let stand 5 minutes before serving.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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