Sour Cream Turkey Meatloaf {with Capers}

by Marla on November 13, 2009 · 2 comments

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SC ML w-typeWho knew so much could be happening in a loaf!

Meatloaf is one of those basic comfort foods that runs the gamut as far as clean, healthy eating goes. Yes, it is most often yummy (if you like meatloaf) but not always the lightest choice on the menu. In this recipe you will end up with a super moist meatloaf, filled with flavor, minimal on fat and unnecessary calories.

I say go large here. Grab a few pounds of ground meat at the market. The wonderful thing about making a larger loaf is…….leftovers and plenty of them. That means less craziness at meal time, less scrambling to put together a lunch or dinner because this baby is all ready waiting in the fridge. I like that idea, especially at the end of the day when I want a comforting homemade meal and my kids need the same.

In this recipe I used a combination of dark and light organic turkey meat (I know stepping into the wild side!) If I used just light meat, I would have thrown in a egg yolk as well. It is all about finding a balance and how heavy or light you want to make your loaf.

Sour Cream Turkey Meatloaf {with Capers}

(8-10 servings)

  • 2 Lbs Organic Ground Turkey (I used 1 lb light meat turkey and 1 lb dark meat, use what you wish)
  • 1/2 Cup Light Sour Cream
  • 1/2 Cup Panko Bread Crumbs
  • 1/2 Cup Organic Chicken or Vegetable Broth
  • 1 Medium Onion diced
  • 1 Cup Chopped Fresh Spinach, or 1/2 cup Frozen Spinach Thawed and Drained
  • 1 Cup Chopped Mushrooms (White or Crimini)
  • 1/3 cup Egg Whites (Whites from about 4 Eggs)
  • 1 tsp Garlic Powder
  • 1 Tbs Sweet Paprika
  • 1 Tbs Dried Rosemary
  • 1/4 Cup Non Pareil Capers, drained
  • Salt and Pepper to taste
  • Olive Oil Spray or a Splash for Saute Pan

METHOD:

  1. Pre heat oven to 375˚.
  2. Soak Panko bread crumbs in broth, let crumbs soak up the liquid.
  3. Spray a saute pan with some olive oil and saute the onions for a few minutes, then add the spinach and mushrooms. Saute all together until onions are translucent and all ingredients are softened. Let mixture cool a few minutes.
  4. In a large bowl combine the ground meat, bread crumb mixture, sour cream, sauteed veggies, spices, capers and egg whites.
  5. Put combined ingredients on to a glass baking dish (13×9) and shape into a loaf.
  6. Bake for about 1 hour or until your loaf is firm and cooked through.
  7. Let cool for a few minutes and slice away!!

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Fresh Variations

  • Protein Choice: Take your pick here. Ground Sirloin, Chicken or Bison all work well here. You can also use lean ground Lamb or Pork.
  • Healthy Fat Choice: If you are using all white meat, you might want to add more fat (for flavor and to keep you satisfied) with 2 whole organic eggs instead of just the whites.
  • This loaf gives you a bunch of leftovers! Enjoy them. This means you have some great lean, tasty protein on hand for future meals.

Make it a full meal with the following:

  • Plate over a mixed green salad
  • Served along side my Orzo with Basil and Zucchini.
  • Grill or steam veggies and serve alongside
  • Serve over my Kitchari recipe
  • Top a piece of whole wheat bBread with a slice of meatloaf and a piece of cheese. Broil in the toaster until the cheese is melted. This can be used as your Mini-Mealas well!

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{ 2 comments… read them below or add one }

1 Joanna November 16, 2009 at 6:53 pm

What a coincidence! I made a turkey meatloaf last week and said to myself, “I wonder how Marla would spice this up? It’s a little boring and I bet she’d love the challenge.” Too funny that you have this posted now! You didn’t let me down — it’s as inventive and yummy-sounding as I would expect from you!

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2 Jen November 24, 2013 at 9:25 am

meatloaf recipe

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