Meatloaf – Turkey, Pork and Veal Recipe

This is a recipe for meatloaf that combines turkey, veal, pork and a variety of ingredients that add flavor, moisture and texture.  Instead of using the traditional ground beef, I use ground turkey breast, which is 99% fat free. Be sure to look for extra lean veal and pork.  My mixture rendered next to nothing in fat when baked.  In this meatloaf, I add water chestnuts and sun-dried tomatoes.  And for moisture (and additional flavor), I add plain fat-free Greek yogurt, canned stewed tomatoes, and canned diced green chilies.  You can prepare the ingredients in about 10-15 minutes with very little fuss.

I have always made my meatloaf with a cooking sauce made of tomato soup and mushroom soup.  For this recipe I now use healthier soups that are lower in sodium and fat.  I say the sauce is optional, but for my preference, I would not make it without it.  If you do, you might want to make a sauce out of canned unsalted diced tomatoes, tomato paste, little water and Worchester sauce.  I think it needs the added moisture of the sauce for the last stage of cooking.  And it adds an extra layer of flavor and moisture when served.

This is a great make ahead meal that can be prepared the day before.  Simply prepare and cook the meatloaf as instructed, and when done cool it slightly, cover it tightly and place the meatloaf in the refrigerator.  When ready to serve simply slice and heat in the microwave oven.

Enjoy!

Meatloaf – Turkey, Veal and Pork Recipe

Makes 6 – 8 servings (depending on how thick you slice the meatloaf)

 

½ Cup Old-fashioned oats

½ Cup Dry seasoned breadcrumbs, salt-free variety; plus extra if needed
1 ½ Tbls. Dehydrated minced onions (can be found in the spice isle)
½ Tsp. Garlic powder
½ Tsp. Onion powder
¼ Tsp. Kosher salt
¼ Tsp. Ground black pepper
1 Can (14.5-Oz.) Stewed tomatoes, no salt added variety (crush the tomatoes)
1 Can (4.25-Oz.) Green chilies, diced
1 Egg, slightly beaten
3 Oz. Plain Greek yogurt, 0%-fat
1 Tsp. Worchester Sauce
1 Cup Chopped water chestnuts; ¼ - ½ inch in size (use the sliced chestnuts and then chop them)
½ Cup Chopped sun-dried tomatoes, ¼ - ½ inch in size
1 Lb. Ground turkey breast, 99% fat-free
1/3 Lb. Ground pork, extra lean
1/3 Lb. Ground veal, extra lean
1 Tbls. Tomato paste
1 Tsp. Balsamic vinegar

Cooking Sauce ingredients and preparation: (this is optional, but I always make meatloaf with this sauce)

1 Can  (10-3/4-Oz.) Cream of Mushroom soup (Campbell’s Healthy Request condensed soup)
1 Can (10-3/4-Oz.) Tomato soup (Campbell’s Healthy Request condensed soup)
1-1/2 Can Water

In a mixing bowl, combine both soups and water; whisk into a smooth mixture.  Set aside for later use.
 

Meatloaf preparation:

Preheat the oven to 375 degrees.

Prepare a 2 ½ quart (with 2 inch sides) baking dish by lightly coating the bottom with canola oil. This will help prevent the meatloaf from sticking.  Set the dish aside.

In a large mixing bowl combine the first 7 ingredients; mix to combine.  To that, add the stewed tomatoes, chilies, egg, yogurt, Worchester sauce, chestnuts and dried tomatoes.  Mix all ingredients together until the mixture is completely combined.

To the mixture, add the turkey, pork and veal, and with a wooden spoon (or your hands) mix everything together until all ingredients are well incorporated.  With your hands, mold the mixture into the shape of a log.  If you find the mixture is not holding together, add additional breadcrumbs until it can hold the shape.  Transfer the meatloaf to the baking dish, and reshape as necessary.

In a small bowl, combine the tomato paste and vinegar and mix together.  Spread the mixture evenly over the entire top of the meatloaf.

Place the meatloaf into the preheated oven.  Bake for 40 minutes.

After 40 minutes, turn the oven temperature down to 350 degrees. 

It is now that you pour the sauce over and along the sides of the meatloaf.  Continue to bake for an additional 35 minutes and the sauce is nice and bubbly.  When done, remove from the oven and let it rest for 10 – 15 minutes.  Slice the meatloaf and serve it topped with the cooking sauce.

You can serve this with a side of mashed potatoes, rice; or for leftovers, serve it open-faced on a slice of bread.