6
Servings
Prep Time
12 Min
Cook Time
54 Min
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 chipotle chiles in adobo sauce, seeds removed, finely chopped
  • 1 pound ground turkey
  • 3/4 cup panko breadcrumbs
  • 1/2 cup lowfat milk
  • 1 large egg, beaten
  • 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
  • WHERE TO BUY
  • 1/4 cup ketchup
  • 2 to 3 teaspoons canned adobo sauce
Step 1
Heat oil in a medium skillet over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, for 8 to 10 minutes or until onion is tender. Stir in chiles. Remove from heat.
Step 2
Place turkey, vegetable mixture, breadcrumbs, milk, egg and bouillon in a large bowl; stir well until ingredients are combined. Press mixture into 8 ½ x 4 ½-inch loaf pan sprayed with nonstick cooking spray.
Step 3
Combine ketchup and adobo sauce in a small bowl. Spread over meatloaf.
Step 4
Bake at 350° F for 45 to 50 minutes or until browned and meatloaf pulls away from sides of pan.
Step 5
Cool in pan for a few minutes; slice and serve.

Nutrition Information

241.76 Kcal

  • cholesterol

    88.57 Milligrams

  • calcium

    62.06 Milligrams

  • protein

    18.13 Grams

  • iron

    1.53 Milligrams

  • carbohydrates

    17.62 Grams

  • sugar

    5.24 Grams

  • fiber

    1.17 Grams

  • sodium

    576.49 Milligrams

  • fat

    11.25 Grams

  • saturedfat

    2.59 Grams