Glutne-Free notes at the bottom of this post. I’ve previously mentioned that I’m excited to try more of Bethenny Frankel Hoppe’s recipes after reading her book. We tried her Comfort Turkey Meatloaf recently, and it was absolutely fabulous. This was the best meatloaf I’ve ever eaten! Bethenny describes this as a meatloaf that makes you feel at home, and I definitely agree; makes you feel at home without making you feel guilty.
I will say that, if you are making this for 2 or 3 people, I would half the recipe. Add this to your meal plan this week or next; it’s so amazing!
2 T olive oil
1/2 onion, chopped
1 stalk celery, chopped
½ red bell pepper, finely chopped
1 tsp. minced garlic plus 1 tsp
1 tsp of each, chopped: thyme, rosemary
1/3 cup chopped parsley
2 egg whites
1.5 tsp. Dijon mustard
¼ C ketchup
2 T Worcestershire sauce
¼ C soy milk or lowfat milk
2/3 C whole wheat breadcrumbs
2 lb. ground turkey meat
2 tsp. salt
2 tsp. black pepper
½ C canned tomatoes, crushed or chopped
Chopped parsley for garnish
Preheat oven to 350 degrees.
Heat oil and add onions, celery and bell pepper and cook until softened or caramelized (about 5 minutes). Add 2 teaspoons garlic and the herbs and cook for 2 minutes. Remove from heat and cool.
Cool the vegetable mixture and add the eggs, mustard, ketchup, Worcestershire sauce, and milk. Mix until combined. Add breadcrumbs, ground meat, salt and pepper, and mix only until incorporated.
Transfer to loaf pan and form. Pour tomato mixture over the top and bake for 45 minutes to an hour.
Season with salt and pepper, garnish with fresh parsley.
Note: Meatloaf is better when made a day before and reheated.
Make it Gluten-Free!
-Use corn tortilla crumbs or proper gluten free bread crumbs instead of regular bread crumbs.