Servings and Ingredients
|1 ½ c. finely chopped onion|
|1 tbsp. minced garlic|
|1 tsp. Hy-Vee Select olive oil|
|1 medium carrot, peeled and diced|
|1 tsp. Hy-Vee salt, divided|
|½ tsp. Hy-Vee black pepper, divided|
|1 ½ tsp. Hy-Vee Worcestershire sauce|
|5 tbsp. Hy-Vee ketchup, divided|
|1 c. Hy-Vee plain bread crumbs|
|⅓ c. Hy-Vee 1% milk|
|1 whole large egg, lightly beaten|
|1 large egg white, lightly beaten|
|1 ¼ lbs. ground turkey|
- Preheat oven to 400 degrees.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over medium heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, 10 to 15 minutes. Stir in Worcestershire sauce and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetable mixture. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
- Form into a 9-by 5-inch oval loaf in a lightly oiled 9-by-13-by2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170 degrees, about 50 to 55 minutes. Let meatloaf stand 5 minutes before serving.
320 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 120mg
- Sodium: 1120mg
- Total Carbohydrates: 28g
- Protein: 29g
Vitamin A 45%
Vitamin C 8%
Hy-Vee weekly ad from the week of January 25, 2012.