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Skinny Turkey Meatloaf

Rose McAvoy
This lighter take on meatloaf has a meaty texture and complex flavor without the fat and calories traditionally found in this staple of American cuisine.
5 from 1 vote
Print Recipe
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner
Cuisine American
Calories 151 kcal

Ingredients
  

Loaf

  • ¼ pounds zucchini grated
  • ¼ pounds red onion grated
  • 20 oz 93% lean ground turkey
  • 1 cup cooked millet see notes below
  • 2 egg yolk
  • 1 tablespoon no salt tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry Italian herb blend
  • ½ teaspoon Kosher salt
  • ¼ teaspoon coarsely ground pepper

Topping

  • 2 tablespoons no salt tomato paste divided
  • 2 teaspoons Worcestershire sauce

Instructions
 

  • Preheat oven to 350 degrees and have a loaf pan ready.
  • Sautée the zucchini and onion in a medium skillet until most of the moisture has evaporated and the onions begin to brown just a little. Let them cool until they can be handled with out danger of burning your fingers.
  • Place all the ingredients for loaf into a large bowl. Make sure your bowl has enough room to get your hands into the fun. Use clean hands to fold the ingredients together so everything is evenly combined. And form the meat into a loaf shaped lump and place the lump into the loaf pan.
  • In a small bowl mix together the tomato paste and Worcestershire for the topping. Spoon the topping over the meat and spread as needed to cover most of the top.
  • Bake in the preheated oven for 50-60 minutes or the internal temperature is 160 degrees.
  • Let the loaf sit for 5-10 minutes before slicing and serving.

Notes

This recipe assumes you will be using leftover prepared millet. To cook millet combine 1 cup of millet seeds with 2 cups of water, a teaspoon of a dried herb blend (like Italian), and ½ a teaspoon of Kosher salt. Bring the water to a boil then reduce heat to low and leave to simmer for 15-20 minutes. Let the cooked millet cool for 5 minutes before fluffing with a fork to serve or measure into this recipe. It should yield close to three cups of fluffed millet.

Nutrition

Serving: 1gCalories: 151kcalCarbohydrates: 8gProtein: 15.6gFat: 6.4gSodium: 217mgFiber: 2g
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