10
T urkey Meatloaf
Veggies ar
e added for flavor in this healthier version of meatloaf.
Makes about 10 servings
1
teaspoon olive oil
1
small onion, finely chopped
1
small carrot, finely chopped
1
small celery stalk, finely chopped
2
garlic cloves, finely chopped
¾
teaspoon kosher salt, divided
½
teaspoon freshly gr
ound black pepper, divided
8
baby bella (crimini) mushrooms, chopped
1½
cups old-fashioned oats, divided
½
cup chicken broth, low sodium
2
large eggs, lightly beaten
1
⁄
3
cup
ketchup
1
tablespoon tomato paste
1
1
⁄
3
pounds ground turkey
1
tablespoon chopped fresh parsley
nonstick cooking spray
1. Put the oil in a medium skillet over medium heat. Once the oil is hot and
shimmering across the pan add the onion, carr
ot, celery, garlic, ½ teaspoon
of the salt and ¼ teaspoon of the pepper. Sauté until fragrant and soft, about
8 to 10 minutes. Add the mushrooms and continue to sauté until soft, an
additional 5 to 10 minutes. Allow to cool slightly.
2. Put 1 cup of oats with the chicken br
oth into a large mixing bowl and mix to
coat the oats. Stir in the eggs, ketchup and tomato paste. Add the ground
turkey, cooked vegetables, with r
emaining salt, pepper, r
emaining oats and
parsley.
3. Gently with hands or lar
ge spoon blend together ingredients until completely
combined. Be careful not to overmix.
4.
Coat the inside of a loaf pan with nonstick cooking spray and place meatloaf
mixture into pan. Pr
eheat oven on Convection Bake at 350°F with the rack
in the lower position. Once preheated put the meatloaf in the oven and bake
for 50 minutes.
5. Meatloaf is done when inter
nal temperature r
egisters 165°F . Allow to r
est
slightly before r
emoving from pan and slicing.
Nutrit
ional
info
rmation
per ser
vin
g:
Ca
lo
rie
s 23
8 (4
8% fro
m f
at) • c
arb
. 13
g • pro
. 1
8g • f
at 1
3g • s
at.
fa
t 3g
• ch
ol. 1
06
mg • s
od
. 4
05
mg • c
alc
. 41
mg
• fib
er 2g
