Today is the last day our daughter Marla and her boyfriend Alex will be here from Austin. They requested my Turkey-lentil meatloaf for lunch. Alex doesn’t care for onions, and I will omit them.
Low calorie and delicious TURKEY-LENTIL MEATLOAF
1 lb lean ground turkey
1 cup cooked black or green lentils (use from a can of your favorite lentil soup)
1 large carrot, diced
1 large onion, diced (omit if someone doesn’t like onion)
2 cloves garlic, minced (omit if you don’t like garlic)
2 cups mushrooms, chopped
1 1/2 tsp Worcestershire sauce
1/4 cup ketchup
1 tsp salt
1/2 T olive oil
1/4th tsp black pepper
3/4 cup panko breadcrumbs
1/3 cup milk
1 egg, slightly beaten
2 T ketchup
1 T pure maple syrup
1 T balsamic vinegar
Preheat oven to 400.
Heat the olive oil in a large skillet over medium high heat. Add the diced onions and saute for about six minutes, until soft and translucent. Add the carrot and garlic and cook for three minutes. Add the chopped mushroom and cook for another five minutes or so, until the mushroom has turned soft and all the veggies are nice and juicy.
Remove from heat and transfer to a large bowl. Add the cooked lentils, salt, pepper, Worcestershire sauce and ketchup and mix well.
In a small bowl, combine the milk and Panko bread crumbs. Let sit for three minutes so the breadcrumbs can absorb a little of the milk. Add to veggie mixture.
Add ground turkey and beaten egg and mix well. It’s easiest here to use your hands. Transfer to a greased loaf pan and press down to smooth top.
Combine the ingredients for the glaze and pour over top of meatloaf. Spread with a spoon to cover the top. Bake for 55 minutes or until a meat thermometer reads 165 degrees.