10
Turkey Meatloaf
Veggies are 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 ground 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, carrot, 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 broth 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 remaining salt, pepper, remaining oats and
parsley.
3. Gently with hands or large 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. Preheat 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 internal temperature registers 165°F. Allow to rest
slightly before removing from pan and slicing.
Nutritional information per serving:
Calories 238 (48% from fat) • carb. 13g • pro. 18g • fat 13g • sat. fat 3g
• chol. 106mg • sod. 405mg • calc. 41mg • fiber 2g
