Pregnancy Friendly Garlic Herb Turkey Meatloaf with Lemon
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 2 lbs ground turkey (93% lean)
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 2 large eggs, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp worcestershire sauce
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ½ cup ketchup
- 1 tbsp fresh lemon juice
- 1 tsp brown sugar
- ½ tsp garlic powder
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the olive oil in a medium skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it doesn't brown. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the ketchup, 1 tbsp lemon juice, brown sugar, and garlic powder until smooth. Set aside.
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