Turkey Meatloaf (Lower Fat)
Don’t omit the shredded carrot it adds moistness to the meatloaf, plan ahead the meatloaf mixture must be refrigerated for at least 4 hours before cooking so mix it in the morning and bake it for dinner in the evening the longer refrigeration time the better… using 2 pounds of all ground turkey will not produce the same flavor use the Italian turkey sausages also
Servings 6
Ingredients:
1 pound Italian turkey sausage, casings removed
1 pound of ground turkey (a mixture of white and dark meat)
1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)
4 garlic cloves, minced (garlic lovers can use more)
1/3 cup finely grated carrot (do not squeeze out the moisture from the grated carrot)
3 eggs, beaten
1/2 cup low-fat milk
1 tablespoon Worcestershire sauce
1-1/4 cups rolled oats
1 package dry onion soup mix (such as Lipton’s dry onion soup mix)
1 teaspoon fresh ground black pepper
1/2 teaspoon seasoned salt (you may omit since the dry soup mix already has a fair amount of sodium)
pinch cayenne pepper
2 cups prepared hickory flavor barbecue sauce, or to taste
Instructions:—————————————
Grease a 13 x 9-inch baking dish.
In a large bowl using clean hands combine all ingredients except the barbecue sauce.
Pat the mixture into the baking dish.
Spread the barbecue sauce over the top.
Cover and refrigerate for at least 4 hours or up to 24 hours (can even leave it for 2 days).
Preheat oven to 350 degrees F.
Set oven rack to bottom position.
Bake for 50-60 minutes.
Related posts:
- Kitten’s Grilled Turkey Burgers
Moist ‘N’ Juicy Crock Pot Turkey Breast
Kitten’s Basic Brine for Turkey Breast (or Whole Turkey)
Kitten’s Moist Grilled Asian Turkey Burgers
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