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“I got this recipe online at www.epicurious.com. It does require a lot of prep time but is worth it. I also add some finely chopped red pepper. I've even used bbq sauce in place of ketchup for a change.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes.
  3. Add carrot and cook, stirring, until softened, about 3 minutes.
  4. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes.
  5. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
  6. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes.
  7. Stir in egg and egg white, then add to vegetables.
  8. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
  9. Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup.
  10. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
  11. Let meatloaf stand 10 minutes before serving.

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