Smothered Turkey Meatloaf with Roasted Vegetables

For Meatloaf:
1.3 pound package ground turkey, 93% lean
1 medium onion, grated
1/3 cup low fat milk
1 egg, beaten (or 2 egg whites)
1 tablespoon Worcestershire Sauce
1 tablespoon steak sauce, such as A1
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried bread crumbs

For Roasted Vegetables:
2 cups brussel sprouts, trimmed and cut in half
1/2 cup baby carrots
1/2 cup quartered red creamer potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For Smothered Onions:
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 cup water

Heat oven to 375F. In large bowl, combine turkey, grated onion, milk, egg, Worcester sauce, steak sauce, salt and pepper. Mix with spoon or impeccably clean hands, as Julia would say.  Add breadcrumbs, 1/4 cup at time. If mixture seems too stiff, like cookie dough, loosen with a bit more milk. It should just be able to hold it's shape.  Place in a loaf pan or on shape onto a cookie sheet.  Place in oven and bake until done, and no longer pink, about 45 minutes.  When done, a quick read thermometer should reach 160F.

Meanwhile, place brussel sprouts, carrots and red potatoes in a bowl, toss with olive oil, salt and pepper.  Spread on baking sheet. Roast in oven until soft and browned about 25 minutes.  You can put it on the lower rack with the meatloaf after the first 20 minutes.

Finally, in a medium sized skillet, heat olive oil.  Add onions, let brown, stirring occasionally to avoid burning. Once onions are browned, add 1/4 water.  Stir, let cook off.  Repeat if onions are not completely soft and caramelized.

When ready to eat, slice meatloaf, top with onions and serve with roasted vegetables, white rice and a glass of Merlot. Leftovers make rocking sandwiches. 

Comments

[chip]

this sounds delicious. but can i make this with beef? do i need to change the cook time?