turkey meatloaf

09 Sep

This was my youngest child’s first day of school meal request.  Apparently, I make “the world’s best meatloaf”. 🙂 I made half without ketchup on top, since he’s not a ketchup kid.

Herbes de Provence is my secret weapon with poultry.  It is a herb blend of thyme, fennel, basil, savory and lavender.  The flavor reminds me of Thanksgiving stuffing.  It’s also delicious sprinkled on a boneless, skinless chicken breast and baked in the oven.

Note to self:  use some garnish when photographing a loaf of meat!

Turkey Meatloaf

  • 1 cup chopped onion
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. Herbes de Provence, or thyme
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup chicken or vegetable stock
  • 1 Tbsp. tomato paste
  • 20 ounces (1 package) of 93/7% ground turkey 
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 cup ketchup
Preheat oven to 325 degrees.
Spray a non-stick pan with olive oil cooking spray and saute onions, salt, pepper and Herbes de Provence until translucent, being careful not to brown.  Add Worcestershire sauce, stock and tomato paste.  Mix well.  Cool.
In a large bowl, combine meat, bread crumbs, egg and cooled onion mixture.  Mix well.  Shape into a rectangle on an ungreased pan.  Spread ketchup evenly on top.  Bake 35-40 minutes until internal temperature reaches 160 degrees.
Using the Weight Watcher’s Recipe Builder, 1/8 of the meatloaf has 5 pts+.
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Posted by on September 9, 2011 in points plus, turkey


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