Lighter and healthier, with less fat and calories without feeling deprived! The addition of Flying Olive's Neapolitan Herb Balsamic in place of Worcestershire Sauce adds some extra herb-y flavor. Any leftovers are excellent for sandwiches! Barb L.
Yield: 8 servings (serving size: 1/8 of loaf)
1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice Suggestions: Garlic, Chipotle (for a little spiciness), Tuscan Herb, Herbs de Provence, or Mushroom and Sage, plus a little more for greasing the pan
1 large onion, chopped (1 1/2 cups)
2 garlic cloves, minced If using Garlic EVOO, you might want to reduce this by ½-1 clove)
3/4 tsp salt, divided
½ tsp pepper, divided
1 ½ Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar or Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth
3 Tbsp ketchup, divided
1 3/4 pounds ground turkey (I only use Jennie-O turkey burger after trying many)
3/4 cup dry breadcrumbs
1 large egg, lightly beaten, if desired
1 egg white, lightly beaten, if desired
Preheat oven to 375°. Heat Flying Olive Extra Virgin of Choice in a medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Neapolitan Herb Balsamic Vinegar or Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
Add turkey, breadcrumbs, egg and egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
Cover a baking sheet with aluminum foil, and coat lightly with Flying Olive EVOO. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.
Inspired by a recipe by Kathy Kingsley
Submitted by Barb L.