1 white onion, diced
1 package fresh mushrooms, sliced
3 cloves garlic, crushed
1 tablespoon butter
3/4 cup panko (Japanese breadcrumbs - I used 1/2 cup Panko and 1/4 cup Italian breadcrumbs.)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 1/2 lbs ground turkey breast
1 large egg
1/4 cup grated Parmesan cheese (I added)
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard (I omitted)
1/8 teaspoon ground nutmeg (I omitted)
Preheat oven to 350.
Melt butter in a skillet over medium heat. Add onions, mushrooms and garlic to pan. Cook for about 8 minutes. Remove from heat and let cool for 5 minutes.
Combing mushroom mixture, breadcrumbs, chicken broth, parsley, soy sauce, hot sauce, Worcestershire sauce, ground turkey, egg, pepper and cheese.
Spray Pam in a 9 x 5 pan. Shape turkey mixture into pan.
Combine ketchup and brown sugar. Spread evenly over top of meat loaf.
Bake for 40 minutes or until cooked through.
Let stand 10 minutes before serving.
Chad's rating: 9/10
Amy's rating: 9/10
Recipe adapted from Cooking Light October edition.