Turkey Meatloaf

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped (1 1/2 cups)
• 2 garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup fat-free, less-sodium chicken broth
• 3 tablespoons ketchup, divided
• 1 3/4 pounds ground turkey, 97% lean
• 3/4 cup dry breadcrumbs
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten

Preparation

1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.

2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)

3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Andrea's wine pick: A smooth, plump-fruited California Merlot will stand up to the homey meatiness and richness of meatloaf. Try HRM Rex Goliath Merlot ($8.99)--you can call it "Rex" for short.