Beatloaf

I am a girl who enjoys a good meatloaf.

In fact, I crave meatloaf.

There is something homey and delightful and satisfying about it. So every few months when the craving hits, I declare Meatloaf Night is in session and toddle off to the supermarket in search of ground meat and fixins. This particular meatloaf met all of the requirements I set forth for it in my mind, it is healthy. It is exceptionally well seasoned. And I got to use the last of this apricot preservesI had in my fridge that I didn’t want to throw out but didn’t know what to do with.

Apricot and Soy Glazed Turkey Meatloaf
1.5 lb turkey
2 slices whole wheat bread, torn into small pieces
¼ cup skim milk
1 medium onion chopped finely
1 carrot chopped finely
1 celery stalk chopped finely
1 tbsp chile powder
½ tsp Lawry’s seasoned salt
¼ tsp ground pepper
2 cloves garlic, minced
¼ cup egg whites
1 tbsp Worcestershire sauce
2 tsp soy sauce, divided
4 tbsp sugar free apricot preserves
2 tbsp water
Cooking Spray

Combine the onion, carrot, celery and garlic in a pan with the cooking spray, chili powder, salt and pepper. Cook over medium heat until soft – 10 minutes.
Soak the bread pieces in the milk.

Combine turkey with soaked bread, cooked vegetables, egg whites, Worcestershire sauce, 1 tsp of soy sauce and 3 tbsp of the apricot preserves. Mix until just combined.



Form into oval shaped loaf in center of a larger pan (I just discovered this results in a much better textured meatloaf than using a loaf pan!).


I am sorry but there is just no appetizing way to take a photo of a raw meatloaf.

Mix the remaining soy sauce, preserves and water and baste onto the meat loaf. Cook about 1 hour, or until firm and internal temp is 165. Cover with foil and let rest for 10 mnutes before serving.

Et voila! Quite healthy. Easy to prepare. Extremely tasty – especially with a Magic Hat #9 - the apricot in the beer accents the apricot in the meatloaf beautifully!