This is a nice spin on a classic that takes very little time to prepare, and it is always a hit for weeknights and family dinners. The leftovers also are great served atop dairy-free breads as open-face sandwiches with fresh greens, vegetables, and a little dijon mustard.
While I personally prefer the flavor of dark turkey meat for this recipe, light meat works as well.
Makes one 9" x 5" loaf
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
- 1/3 cup dark brown sugar, packed
- ½ cup ketchup
- 1 T. and 1 t. Worcestershire sauce, divided
- 1 ½ lbs. ground turkey
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 1 garlic clove, finely chopped
- 1 t. salt
- ¼ t. black pepper
- 3 large egg whites, lightly beaten
- ½ cup plain unsweetened soymilk or almond milk
- ¾ cup panko bread crumbs
1. Preheat the oven to 350 F. Lightly oil a 9” x 5” loaf pan.
2. Using your fingers, press the brown sugar evenly into the bottom of the prepared pan. Combine the ketchup with the 1 t. Worcestershire sauce and smooth over the top of the brown sugar. Set aside.
3. In a medium mixing bowl, mix together the ground turkey, onions, chopped celery, garlic salt and pepper until well combined. Add the remaining 1 T. Worcestershire sauce, egg whites, almond milk or soymilk and panko bread crumbs, and form the mixture into a loaf with your hands. Press into the prepared pan, and bake for 1 hour, or until cooked through. Turn out onto a serving platter and serve hot.