Turkey Meatloaf Help

There shouldn't be much fat at all with the ground turkey. Whenever I make turkey meatloaf, there is no liquid afterwards. What all are you putting in it?

I copied this for you. I have tried it and it is very good !


1 tablespoon olive oil 1 large onion, chopped (1 1/2 cups) 2 garlic cloves, minced 3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 1/2 tablespoons Worcestershire sauce 1/3 cup fat-free, less-sodium chicken broth 3 tablespoons ketchup

1 3/4 pounds ground turkey, 97% lean 3/4 cup dry breadcrumbs 1 large egg, lightly beaten 1 large egg white, lightly beaten

Preparation
1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving

I sit my meatloaf on a baking rack sprayed with no stick cooking spray (but if your recipe is saying to make it in a loaf pan you can't do that).

I learned this trick from my mil: instead of using a loaf pan for meatloaf use a pie plate or other larger dish. Build your meatloaf on the outside of the pan and place a small glass cup or bowl in the middle of the pan. Bake as normal and remove from over to allow to cool. As everything cools you should find bubbles escaping from the cup/bowl, continue to allow to cool without touching the cup/bowl, this is the expanded hot air escaping. Once the air inside the cup/bowl starts to cool this creates a vaccum and should start sucking the fats/juices under the cup/bowl. If you find that the air has stopped escaping but the fats/juices are not being sucked up slide just the tip of a sharp knife under the cup/bowl very quickly to get things going. once the process is over, remove all the meat from the pan before lifting off the cup/bowl. This works great, but in order to keep your meatloaf moist you then need to use a glaze, otherwise you've just sucked all the juices out of your meat along with the fats and the whole thing is pretty dry. I like to use a turkey and beef combination, and Alton Brown has a meatloaf on the food network that incorporates pureed veggies which seems to help with moistness. Look at the two recipes and see if you can incorporate some of the veggies from his recipe into the BL recipe if you find you're meat is dry.

I think if you browned it first, it would not stay together as a "loaf."

you could drain it periodically while you're cooking, but it sounds super lean anyway so I wouldn't be too concerned

I'm in love with skinnytaste.com

Gina walks you through all of her delicious and nutritious recipes with beautiful pictures and helpful suggestions. She has all of the nutrition information listed for her recipes as well.

Last week I made "skinny meatloaf cupcakes with mashed potato frosting" for the first time. It was SO EASY and SO DELICIOUS. The meatloaf is a turkey meatloaf which is why I'm replying to you!

http://www.skinnytaste.com/2011/08/skinny-meatloaf-cupcakes-with-mashed.html

Try it, you will love it!

i just drain it all out of the tin at the end, and tip the loaf out onto a rack - covered over the top with tin foil to keep warm - and let it drain some more while i plate up. never tried a turkey loaf (but i will now!) but this works with other meatloves i've made before.

I LOVE LOVE LOVE turkey meat loaf. If you want to give it a kick, top it off with salsa before you bake it. Its amazing. I also take
a pc of bread and wet it. Then squeeze the water out. Its like glue to hold it together. Not low carb, but really good

My basic recipe - lots of substitutions can be made

2 lb meat (turkey, beef, combo, pinto or kidney beans can be substituted for part)
1/2 c rolled oats, whole wheat bread crumbs, left over cooked rice, cracker crumbs, whatever is handy
1/2 c chopped veggies (celery, carrots, gr pepper, kale, mushrooms)
1/2 c liquid (catsup, bbq sauce, milk, combo)
1 egg (whole, eggbeater, egg white)
2T dried onion flakes
Seasonings to taste, (garlic powde, salt, italian seasonings, chili powder, bbq, all depends)


Mix all together, divide into 12 portions. Roll each portion into a ball and place in a muffin tin. Bake at 235 for 30 to 45 minutes. Using the recipe builder and the muffin tins, it makes it really easy to get a calorie count per actual serving.

Thanks all! I think I will look into a small rack for the bottom of the pan. Here is the recipe that I was using..


Turkey - Ground Turkey Lean 93/7 , 16 oz.
Eggs - Whole, raw, 1 large
Lipton - Recipe Secrets - Onion Soup, Mix, Dry, 0.5 container
Sargento 80 Cal - Low Fat Shredded Cheddar Cheese, 1/8 cup
Ketchup, 4 tbsp

Basically mix it all together and toss it in a loaf pan. Cover with marinara sauce the last few minutes of baking and serve.

Allabtim - Your MIL is very creative. Cool trick.

U dont have a filler like breadcrumbs or oats to absorb excess "juice" when i dont use a filler it gets watery like u had described!

Line your baking dish with a few slices of bread. They'll soak up any grease/moisture while the meatloaf is cooking, and you just throw them away when you take your meatloaf out.

It's not fat, well there's a tiny amount of fat, it's just the cooking juices - if you leave the meatloaf in the tin to rest (10 minutes covered with kitchen foil or a tea towel) the loaf will soak up the juices and you will be left with a delivious, moist meat loaf - perfect accompanied with salad or assorted cooked veggies and leftovers for delicious sandwiches!

Let me start by saying, I am not a cook. I don't even play one on T.V. , but I am trying. I tried following a Biggest Loser recipe for low carb meatloaf made with Jennie-O ground turkey (93/7), but after it cooked the pan was swimming with watery fat. So here's the question...can the turkey be browned, even a bit, in a pan to drain off some fat before adding other ingredients and turning it into a loaf? Or, can I keep pulling it out of the oven to drain it off while it's baking?

Told ya, I know ZERO about cooking

Are you sure it isn't some water coming from the marinara at the bottom, you are already using very lean lean I don't see how it would leave fat in the bottom

You can get a meatloaf pan that will drain all that out. Or in a pinch I have lined the bottom of the pan with a thick bread. That soaks up the fat then I just remove that part and eat the meatloaf. I usually do that when I'm making it in the crockpot as the pan won't fit in that. If it is a dense bread it works better to soak up the fat without falling apart.

You can get a rack to put over your pan or what ever dish your cooking it in so the meatloaf doesn't sit in the drippings. That's what I do.