It is adapted from Bobby Deen’s cookbook From Mama’s Table to Mine.  He is a talented chef and has become an expert at reducing the calories in Southern comfort food, without reducing the flavor.

One great way he reduced calories in this recipe is by using ground turkey.  However, he doesn’t stop there.  Besides including lots of delicious seasonings in the meatloaf,  he makes an outstanding topping too.

The recipe below serves four.  However, I think you’ll want to double this recipe.  It is so good that you’ll want to make enough for another meal.  Perhaps you’ll have enough for meatloaf sandwiches the next day.

This meat loaf would go great with a side of mashed potatoes.  However, if you’re looking for something equally delicious but lighter, consider substituting at least half of the mashed potatoes with mashed cauliflower.  It is lighter and it might just surprise you at how good it is.

Whatever you decide, treat yourself, your family and friends to this delicious dish soon!

Bobby Deen’s Old-Fashioned Meat Loaf

Makes 4 servings

PointsPlus® value: 6


Meat Loaf

1 lb ground turkey
3/4 cup fresh bread crumbs (from 2 slices light whole-wheat bread)
1/2 cup finely chopped Vidalia or other sweet onions
1/3 cup grated carrot
1/4 cup lowfat milk
1/4 cup tomato sauce
1 large egg, lightly beaten
1 garlic clove, finely chopped
1 Tbsp Worcestershire sauce
3/4 tsp salt
1/4 tsp freshly ground black pepper


2 Tbsp ketchup
2 tsp light brown sugar
1 tsp yellow mustard


Preheat oven to 375°F. Line a rimmed baking sheet with foil.

To make meat loaf: In a large bowl, combine turkey, bread crumbs, onions, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt and pepper. Mix gently but thoroughly. Mound meat loaf mixture onto prepared baking sheet, patting it into a loaf shape with your hands.

To make topping: In a small bowl, combine ketchup, brown sugar and mustard. Spoon topping over meat loaf, using back of spoon to spread it evenly.

Bake meat loaf for about 45 minutes, or until meat is no longer pink inside and is cooked through (165°F on an instant-read thermometer). Let it sit for 5 minutes, then slice and serve.
Serving size: 1/4 meat loaf.

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