Mike’s Turkey Meatloaf
1 pound lean (not extra lean) ground turkey
two slices crumpled bread (or handful of panko Japanese breadcrumbs)
a good amount of natural ketchup
a little mustard (regular and/or spicy)
1-2 tsp horseradish
1 diced onion
1 small can finely diced water chestnuts (for texture)
Optional: 1 egg + splash of milk (optional)
Combine all ingredients and bake at 400 degrees for one hour. For optional topping, use a mixture of brown sugar, ketchup, and mustard. Mix it up and pour over the top for the last 10-15 minutes of baking time.
When it’s done baking, it should be a little “too greasy looking” in the pan. Says Mike:
“I once used a turkey baster to remove it since it seemed too wet and unhealthy. Don’t do that—it ruined it. You should take it out and let it sit for a while. It will be easier to serve and taste better that way.”
Yields 8 slices. Each slice is 167 calories, 6G fat, 16G carbs, 12G protein.