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Low Sodium Turkey Meatloaf

Turkey Meatloaf

Our family recipe (now further adapted) uses steel-cut oatmeal as a way to lighten up the traditional heaviness of the turkey meatloaf, and it also helps to retain moisture in during baking.  Light, moist, and warm — comfort food at its finest.

Course Entree
Cuisine German
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Yield 8 servings
Calories 304 kcal
Author Johanna Chong

Ingredients

Meatloaf Base

  • 3 tablespoons olive oil
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped cnion
  • 2 pounds ground turkey breast
  • 2/3 cup steel cut oatmeal dry, uncooked
  • 2 egg whites
  • 1 1/2 cup low-sodium chicken stock
  • 1/2 teaspoon grated lemon zest
  • 1/2 tablespoon crushed garlic
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground chili powder
  • parsley for garnish

Mushroom Sauce

  • 4 tablespoons flour
  • 4 tablespoons olive oil
  • 2 1/2 cups low-sodium chicken stock
  • 4 chopped shallots
  • 1 tablespoon puréed garlic
  • 12 ounce sliced mushrooms

Instructions

Meatloaf base

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a frying pan, heat the olive oil. Once the oil is hot, add carrots, celery, and onions and sauté until the onions become roughly translucent. Remove from heat and set aside.

  3. In a large bowl, combine the remaining ingredients (including the carrot, celery, and onion mixture, above) and mix evenly. Lightly press the mixture into a baking pan, such as an 8" square pan.
  4. Bake at 350F for approximately one hour, or until the center is no longer pink. You will notice that the “liquid” has mostly cooked off from the top of the loaf.
  5. Once the meatloaf goes in the oven, start making the sauce.

Mushroom Sauce

  1. In a separate mixing bowl, make a butter- and lump-free “roux” by mixing the white flour and cooking oil together. Set aside.
  2. Sauté over medium heat: 6 Tbs chicken stock, chopped shallots, pureed garlic, and sliced mushrooms. If necessary, keep adding chicken stock, a little at a time, until the mushrooms become tender.
  3. Add the flour/oil “roux.” Cook for about a minute, stirring quickly.
  4. Slowly add the remaining chicken stock, until the sauce thickens. Remove from heat, and serve over the turkey meatloaf. Garnish with parsley.