Here's Ellie's recipe for one quintessential comfort food: meatloaf. She uses ground turkey breast (all white meat) and traditional seasonings to create a meatloaf that has only 3.5 grams of fat/1" slice. Ellie calls it "Mom's Turkey Meatloaf" and writes: "First, it's made with lean ground turkey. Second, instead of bread crumbs, I use a secret ingredient that binds everything together and keeps the meatloaf wonderfully most: quick cooking oats, a healthy whole grain that blends in undetected. All that meaty goodness is covered in tomato sauce and crowned in onion rings that turn golden brown, making for a beautiful presentation." In addition to making a great meal, I love meatloaf sandwiches, as I went on and on about a few posts ago when writing about ketchup!
Forgive me for this minor interruption: just had to fit in today's photo of my grandsons, for no recipe-related reason (though Henry is checking out one of my cookbooks on cake design)!
|Peter (l) and Henry (r) hanging out at Grandmas!|
OK, back to business...Ellie's meatloaf recipe gets four stars on The Food Network Web site, and that is good enough for me, and I bet for you, too. Here's the recipe:
MOM'S TURKEY MEATLOAF
3/4 c. quick-cookingoats
1/2 c. nonfat milk
1 medium onion, peeled
2 lbs. ground turkey breast
1/2 c. seeded and chopped red bell pepper (1/2 medium pepper)
2 large eggs, beaten
2 teaspoons Worcestershire sauce
1/4 c. ketchup
1/2 tsp. salt
Freshly ground black pepper
One 8-ounce can no-salt-added tomato sauce
Preheat the oven to 350 degrees F
In a small bowl, stir together the oats and mil and allow to soak while you get the rest of the ingredients together, at least 3 minutes.
Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion. In a large bowl, combine the turkey, oatmeal mixture, c hopped onion, bell pepper, eggs, Worcestershire, ketchup, salt and a few grinds of pepper. Mix just until combined.
Transfer the mixture to a 9x13 baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until an instant-read meat thermomenter inserted into the thickets part registers 160 degrees F, about 1 hour.
Remove from oven and let rest for 10 to 15 minutes before slicing.
Photo credit: http://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe/index.html