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This meatloaf is lower in saturated fats and calories than when made with ground beef because I used lean, ground turkey. While turkey breast is lean, the dark meat isn’t, and most ground turkey contains both. A quarter pound of regular ground turkey contains 3g sat fat. Compare that to only 2.5g in the same amount of sirloin. Ground turkey breast, on the other hand, has just half a gram of sat fat, so the right cut of turkey is a significant fat-cutter.
For this recipe, I used lean ground turkey. Even had I used beef, I would not use ground sirloin as it’s too lean, and the finished product would be dry. And I don’t like dry meatloaf. Not at all. I want it to be moist. And flavorful. This turkey meatloaf is both.
So check your label and buy lean ground turkey, not too exceed 7% fat.
Serve this Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce. The sauce is delicious, giving it a full depth of flavor and it also makes an excellent spread for sandwiches made with the leftovers. And sandwiches made from the leftovers are YUMMY.
Place all the ingredients in a large bowl. Using your hands, mix together until well blended. Roll a small amount of the mixture into a ball; place in a small bowl and microwave for 45 seconds, or until cooked, taste adjust seasonings and add additional breadcrumbs if necessary. The ball should hold together when cut, but not be too dense. Once all the seasonings are correct, pat into a loaf shape in the center of a large baking dish, sprinkle the top with breadcrumbs and place into a 350 degree oven for 1 to 1 1/2 hours, or until cooked through. Allow to stand for 5 to 10 minutes before slicing.
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