This recipe has been making the rounds between my friends and I for about 3 years now and it is tasty! Each of the ingredients has a low-sodium option for you to purchase, so it can be as healthy or as unhealthy as you would like. I will typically double the sauce recipe because Deandona is a huge fan of dipping the loaf because the red stuff is just that tasty 🙂 This is a very moist meatloaf, so you don’t need to worry too much about that, but you could use a bit of chicken stock in the loaf mix to add that little extra bit of moisture.
Ingredients-Meatloaf: 1 T. Butter 2 cups chopped onions 8 oz. slices mushrooms 3 cloves of minced garlic 3/4 cup panko breadcrumbs 3 T. parsley 1 T. soy sauce 1 T. Sirichi (hot chili sauce) 1 T. Worcestershire sauce 1/2 tsp. ground black pepper 1 1/2 lbs ground turkey 1 egg Sauce: 1/2 cup ketchup 1 T. brown sugar 1/8 tsp. dry mustard 1/8 tsp. ground nutmeg Instructions- 1. Preheat oven to 350 degrees F. 2. Melt the butter in a large non-stick skillet over a medium heat. Add the onion, mushroom, and garlic to the pan. Cook until tender (approximately 8 minutes), stirring occasionally. Remove from heat and cool for about 5 minutes. 3. Combine mushroom mixture, with the remaining meatloaf ingredients; mix well to combine. Shape the turkey mixture into a 9 by 5 inch loaf on a broiler pan coated with either cooking spray, parchment, or aluminum foil (whatever you’ve got). 4. Combine the ketchup, brown sugar, ground mustard, and nutmeg in a small bowl, stirring with a whisk or fork. Spread the ketchup mixture evenly over the top of the meatloaf. Bake at 350 degrees F for 40 minutes or until a thermometer registers 160 degrees F. Let stand for 10 minutes before serving. Yields approx. 8 servings