The brown sugar-ketchup glaze is so tasty it makes you forget that this is a low-fat recipe. Do not use ground turkey breast meat (sometimes also labeled as 99% fat free) or the meatloaf will be very dry and grainy.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Combine the onion, garlic, oil, and 1/8 tsp salt in a medium skillet. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8 to 10 minutes; set aside to cool. In a medium bowl, whisk the milk, eggs, thyme, mustard, Worcestershire, hot sauce, pepper, and ¼ tsp salt together.
In a large bowl, mix the turkey, quinoa or oats, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out into a baking pan. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the pan on all sides. In lieu of a free form loaf, I like to use my Le Creuset 1½ quart Pate Terrine baking pan (4” x 12⅔”) without the lid. You can use another baking pan; just check the temperature of the meatloaf with an instant-read thermometer.
Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes at 350 degrees.
Brush the meatloaf with the remaining ketchup glaze, and continue to bake until the center of the loaf registers 160 degrees on an instant-read thermometer, about 15 to 20 minutes longer. Cool at least 20 minutes before slicing into 1-inch-thick pieces.
Per serving: Cal 260; Fat 10 g; Sat fat 3 g; Chol 120 mg; Carb 18 g; Protein 26 g; Fiber 1 g; Sodium 480 mg
Adapted from The Best Light Recipe, pub. America’s Test Kitchen.
All organic and free range:
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