A really simple and quick recipe, perfect when you are too lazy to roll those small individual meatballs.
Inspired by Martha Stewart’s meatloaf
Taste 5 (out of 5)
Difficulty 1 (out of 5)
- 1 lb lean ground turkey (500 cal)
- 1/2 lb breadcrumbs (500 cal)
- 1/2 medium onion (30 cal)
- 2 garlic cloves (10 cal)
- 1 small canned tomato (10 cal)
- 1/4 cup milk (30 cal)
- 2 egg whites (30 cal)
- salt and black pepper to taste
- 1/2 cup tomato juice + 1/2 tsp sugar for brushing the top (20 cal)
Total 1130 cal, 6 servings, 190 cal/serving
1. Peel the onion and the garlic and puree in a food processor with a canned tomato.
2. Soak the breadcrumbs in milk for about 5 minutes (I made my own breadcrumbs from fresh bread in a food processor).
3. Combine the meat, the breadcrumbs, the egg whites and the onion puree; season with salt and pepper and mix well .
4. Line a cookie sheet with aluminum foil, grease well and sprinkle with dried breadcrumbs. Form a free shaped meatloaf. Brush the top with tomato juice and sugar mix. Bake in an oven preheated to 400F for about 50 minutes to an hour. For glossier meatloaf, brush the top with the tomato juice-sugar mix 2-3 more times throughout baking.
I usually make meatballs, but it’s so much more work. I recently watched a Martha Stewart DVD, where her mother was making a really nice meatloaf, so I was searching for a recipe on-line and found a little different version. I did not follow the recipe exactly - I wanted to use turkey and some other ingredients I had available, but I found this recipe very inspirational. My version turned out very tasty, I believe the original Martha’s recipe would too :-).