Phew! I am glad it’s Wednesday! It’d been a weird week at work for me super packed with meetings I am eagerly waiting for Friday to roll around :) Plus I’ve got a friend coming in town and a race on the agenda so that adds to the weekend excitement.
I mentioned last week that I’ve been working on decorating our master bedroom and I am really excited that it’s all coming together – I have a few more small things to do then I will be sharing the end result!
This meatloaf has a somewhat odd preparation, but it makes all the difference in the end. Once you line your baking sheet with foil, tear off an extra piece of foil and fold into a 10×6 rectangle. Place the foil onto the center of a wire rack then use a skewer to poke holes (about a ½ inch apart). I realize this is a little confusing so here is a photo to give ya a little help on how it should look!
After you’ve poked the holes, place wire rack onto the foil lined baking sheet then it spray with vegetable spray – and you’re ready to rock and roll.
I think the part that makes this meatloaf so delicious is the brown sugar-ketchup glaze that gets smothered on top. It’s takes it beyond your typical meatloaf and gives it a hint of sweet. Oh and this dish clocks in around 230 calories for a 1 1/4 inch slice – not too bad for comfort food!
Turkey meatloaf with Brown Sugar-Ketchup Glaze
1 teaspoon canola oil
1 onion, minced
2 cloves garlic, minced
2 teaspoons minced fresh thyme
1 ½ slices whole wheat sandwich bread, torn into small pieces
½ cup whole milk
2 large eggs, lightly beaten
½ cup fresh parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot sauce
Salt and pepper
2 pounds ground turkey
½ cup ketchup
2 tablespoons light brown sugar
4 teaspoons cider vinegar
Adjust an oven rack to the middle position and heat oven to 350 degrees. Fold a piece of aluminum foil into a 10 x 6-inch rectangle, place it in the center of a wire rack, and use a skewer to poke holes in the foil every ½ inch. Place wire rack on a foil lined baking sheet and spray with vegetable oil.
Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Transfer to a bowl to cool.
In a large bowl, mash the bread and milk together into a smooth paste. Stir in the cooled onion mixture, eggs, parsley, mustard, Worcestershire, hot sauce, ½ tsp salt, and ½ teaspoon pepper until combined. Add the ground turkey and mix with your hands until uniform.
Press the mixture together into a compact mass, then turn it out onto the prepared foil on the wire rack. Press the meat to the edges of the foil and into a tidy 2-inch thick loaf.
Stir the ketchup, sugar and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake for 45 minutes.
Brush the meatloaf with the remaining ketchup mixture and continue to bake until the center of the loaf reaches 160 degrees on and instant read thermometer, 15 to 20 minutes longer. Let rest 20 minutes, then slice into 1 ¼ inch thick pieces and serve.
Recipe from America’s Test Kitchen Healthy Family Cookbook