Ingredients
1
1/2 cups finely chopped onion
1
medium carrot, cut into 1/8-inch dice
3/4
lb cremini mushrooms, trimmed and very finely chopped in a food processor
1
1/2 tsp Worcestershire sauce
1/3
cup finely chopped fresh parsley
1/4
cup plus 1 tbsp ketchup
1
cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1
whole large egg, lightly beaten
1
large egg white, lightly beaten
1
1/4 lb ground turkey (mix of dark and light meat)
Accompaniment: roasted red pepper tomato sauce or ketchup
Special equipment: a meat thermometer or an instant-read thermometer
Directions
1.
Preheat oven to 400°F.
2.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
3.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
4.
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
5.
Let meatloaf stand 5 minutes before serving.
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