I made this meatloaf a couple months ago and it had tons of flavor and is extremely healthy! The mushrooms and white beans add another depth of flavor (since ground turkey is pretty plain) and the Dijon topping was such a good pairing.
Turkey Meatloaf with Mushrooms and White Beans
adapted from South Beach Diet Supercharged
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound mushrooms, chopped
4 large garlic cloves, minced
1 (15-ounce) can white beans (Great Northern beans or Cannellini beans), rinsed and drained
1 1/4 pounds ground turkey breast
2 large eggs
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
Heat the oven to 375 degrees. Lightly coat metal or glass loaf pan with cooking spray.
In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.
In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.
Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.
Bake meatloaf on the middle rack of the oven for 50 minutes.
Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170 ° F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.
Nutritional Information
205 calories
5 g fat (1 g saturated fat)
15 g carbohydrate
30 g protein
4 g fiber
549 mg sodium
