Prep TIME: 15 minutes
TOTAL TIME: 1 hour, 5 minutes
2 large eggs
2 Tbsp brown mustard
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 cup ketchup, divided
2 lb lean ground turkey
3/4 cup Italian-style seasoned bread crumbs
1. Preheat oven to 400°F. Coat an 11 by 9-inch baking dish with cooking spray.
2. In a large bowl, lightly beat the eggs. Add the mustard, oregano, thyme, salt, pepper, and 1/2 cup ketchup; stir. Add the turkey and bread crumbs; mix until combined. (Don't overmix, or the meatloaf will turn out dry.)
3. Transfer the mixture to the baking dish, and form into a 10 by 5-inch loaf. Spread the remaining ketchup evenly over the top.
4. Bake until a meat thermometer inserted into the thickest part of the loaf registers 165°F, about 45 minutes. Let stand for 5 minutes before serving.
QUICKIE-SIDE SUGGESTIONS: Bake potatoes in the oven with the meatloaf: Scrub the potatoes and prick a few times with a fork; place directly on oven rack, and bake for about 50 minutes, turning once halfway through. Steam carrots until crisp-tender, and toss with a little butter and salt.
PER SERVING: 255 calories, 10 g fat (3 g saturated), 840 mg sodium, 133 mg cholesterol