Thx Maggie--I can certainly use this recipe ! Did you use just a white meat ground turkey or the mixture of white & dark?

I used the mixture. I only just realized that they sell just ground breast meat. I will try it next time with the breast meat but am thinking will probably not get any drippings for the sauce so might season more. Enjoy - if I didn't make it myself I would never believe it was low-fat.

Maggie, I'm not a turkey fan either. But I do try to 'incorporate' it into our diet as a healthful alternative. Yours looks like an awesome recipe! I have a chinese meatloaf or dumpling filling that I use a turkey/chicken mix for it. Let me know if you want me to post it.

gag, turkey. Not my meat, but my family likes it. sigh.

Jessy,
I would love your Chinese meatloaf recipe if you get a chance. Thanks!

Here ya go. This is one of those recipes that have infinite variations, so I expect others to post! The original recipe calls for beef and pork, I use turkey and chicken. I make this both as a meatloaf and as won-ton filler, and of course they would make great meatballs.

Chinese Meatloaf

1 lb. Ground turkey
1 lb. Ground chicken
4 cups chopped Nappa cabbage
1/2 cup minced cilantro
1/4 cup minced ginger root
1/2 cup minced green onions
2 Tablespoons Asian chile sauce (I use the rooster sauce, or any hot sauce)
2 Tablespoons sesame oil (roasted is great!)
1/4 cup soy sauce
2 eggs, beaten

Hoisin sauce

Mix all ingredients except hoisin sauce.

Press mixture into three well oiled 2-cup loaf pans (I just use two regular loaf pans). Bake 350 degrees for about 1 hour or until done. Remove from oven and brush top and sides of loavs with hoisin.

Here is another low fat one. Sunset magazine first suggested making these to take camping, so the instructions are geared to travel. I just make 'em and eat 'em. I use very little oil because I hate frying...

Thai Turkey Sausage
From Sunset magazine

Perfect for campouts, you can cook up a big batch of patties at home and freeze. Heat them in camp for a great breakfast with eggs or hash-browns (Wilderness Cuisine author Carole Latimer uses sweet potatoes), tangerine juice, and papaya wedges. Notes: It's easiest to mince lemon grass in a food processor or minichopper. For best texture, mince the remaining ingredients with a knife.

1 pound ground turkey
1/4 pound green beans, ends and strings removed, minced
8 green onions, ends trimmed, minced
1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced
3 tablespoons minced fresh cilantro
2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced
2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 large egg
2 tablespoons cornstarch
1/4 teaspoon sugar
About 2 tablespoons olive oil

1. At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick.

2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan.

3. When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest.

4. In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once.