TURKEY MEATLOAF

Makes 6 servings

Balance, variety, and moderation are the keys to a healthful diet. You don’t have to sacrifice good taste for good health. Modifying recipes by substituting low-fat foods for higher-fat ones is the best way to skim the fat. Here we turn traditional meatloaf into a more healthful entrée by switching from ground beef to ground turkey.

Adding mushrooms to the mix adds flavor and texture without adding fat. Cremini mushrooms are simply baby portobello mushrooms. They are dark brown and slightly firmer and more full-flavored than white button mushrooms. Look for mushrooms with no bruises, closed gills, and a rounded cap that ranges from one-half to two inches in diameter. If you cannot find cremini, plain white button mushrooms may be substituted.

2 tablespoons olive oil, plus more for pan

1 large onion, finely chopped

1 medium carrot, finely diced

12 ounces cremini mushrooms, finely diced

Coarse salt and freshly ground black pepper

2 garlic cloves, finely chopped

2 teaspoons Worcestershire sauce

½ cup chopped fresh parsley

¼ cup ketchup

1 cup fresh white breadcrumbs

1 cup milk

2 large eggs, lightly beaten

1¼ pounds ground turkey meat (mix of dark and light)

• Preheat the oven to 400°F. Oil a 13 x 9 x 2-inch loaf pan.

• Heat the oil in a large sauté pan over medium heat. Add the onion and cook, stirring, just until softened, about 2 minutes. Add the carrot and cook, stirring, until softened, about 3 minutes. Add the mushrooms, season with salt and pepper to taste, and cook, stirring occasionally, until the liquid mushrooms give off is evaporated, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat and add Worcestershire sauce, parsley, and ketchup. Transfer the vegetables to a large bowl to cool.

• In a small bowl combine the breadcrumbs and milk, and let stand 5 minutes. Add the eggs and stir to combine. Add the breadcrumb mixture to the cooled vegetables. Add the turkey, season with salt and pepper, and mix well with your hands. Mixture will be very moist.

• Form into a 9 x 5-inch oval loaf and place in the prepared pan. Transfer to the oven, and bake until an instant-read thermometer inserted into the center registers 170°F, about 50 minutes. Remove to a rack to cool and tent loosely with foil. Let the meatloaf stand 5 minutes before serving.