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Garlic Turkey Meatloaf with Tomato Glaze

Name: Garlic Turkey Meatloaf with Tomato Glaze
Total time: 65 min
Ingredients: 600 g raw lean ground turkey; 2 large eggs; 200 g onion, finely diced; 300 g tomatoes, pureed; 12 g garlic, minced; 80 g plain breadcrumbs; 120 ml low-fat milk; 15 ml olive oil; 5 g dried Italian herbs

65 min 451 kcal per serving Medium

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Ingredients

4 Servings

Raw lean ground turkey600 g
Large eggs2 large eggs
Onion, finely diced200 g
Tomatoes, pureed300 g
Garlic, minced12 g
Plain breadcrumbs80 g
Low-fat milk120 ml
Olive oil15 ml
Dried Italian herbs5 g

Instructions

1
Preheat the oven to 190°C (375°F). Lightly coat a loaf pan or rimmed baking tray with a small amount of the olive oil.
2
Heat the remaining olive oil in a skillet over medium heat. Add the finely diced onion and cook for 5–7 minutes, stirring occasionally, until softened.
3
Add the minced garlic and cook for 30–60 seconds, just until fragrant. Remove the skillet from the heat and allow the mixture to cool slightly.
4
Combine the breadcrumbs and low-fat milk in a large bowl. Let the mixture stand for 5 minutes so the breadcrumbs absorb the milk.
5
Add the ground turkey, eggs, cooked onion and garlic, dried Italian herbs, and 100 g of the pureed tomatoes to the breadcrumb mixture. Mix gently until evenly combined, taking care not to overwork the meat.
6
Transfer the mixture to the prepared loaf pan or shape it into a compact loaf on the baking tray.
7
Place the remaining 200 g of pureed tomatoes in a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until slightly thickened.
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