Old-fashioned Meat Loaf

Preparation 1. Preheat the oven to 375°F. Line a rimmed baking sheet with foil. 2. To make the meat loaf: In a large bowl, combine the turkey, bread crumbs, onions, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Mound the meat loaf mixture onto the prepared baking sheet, patting it into a loaf shape with your hands. 3. To make the topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the topping over the meat loaf, using the back of the spoon to spread it evenly. 4. Bake the meat loaf for about 45 minutes, or until the meat is no longer pink on the inside and is cooked through (165°F on an instant-read thermometer). Let it sit for 5 minutes, then slice and serve. Hands OnMy Mama always says that the best kitchen tools you have are the ones God gave you, and they're right on the ends of your arms! When you really need to get in there and get a good vigorous mix going, use a nice clean pair of hands. That's my advice for mixing up this meat loaf. It's faster and more efficient, not to mention kind of fun.2 g fat, 216 calories, 32 g protein, 15 g carbohydrate, 2 g fiber, 775 mg sodium Nutritional analysis provided by Other Reprinted with permission from From Mama's Table to Mine by Bobby Deen, © 2013 by Bobby Deen Enterprises, LLC Born in Georgia BOBBY DEEN is the son of famous Food Network host and bestselling cookbook author Paula Deen, as well as the host of his own show, the Cooking Channel's Not My Mama's Meals. Bobby, along with his brother, Jamie, got his start in the food business in 1989 delivering sandwiches as part of his mother's business, The Bag Lady. The three Deens then joined forces to open a restaurant, The lady & Sons, in Savannah. Bobby is a regular guest on Today, Good Morning America, Rachel Ray, and The Dr. Oz Show. He is a frequent guest on many Food Network Shows, including Paula's Home Cooking. Writer MELISSA CLARK's work appears in The New York Times, Food & Wine, Martha Stewart, and Real Simple. She has also collaborated on more than twenty cookbooks, one of which received both a James Beard Award and the Julia Child Cookbook Award in 2000.