Cuisinart TOB-130, Инструкция и книга рецептов

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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