Entrees
Turkey Meatloaf
Makes about 10 servings
Turkey Meatloaf
Makes about 10 servings
Veggies are added for flavor in this healthier version of meatloaf
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
carb. 13g
pro. 18g
fat 13g
sat. fat 3g
chol. 106mg
sod. 405mg
calc. 41mg
fiber 2g
Ingredients
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small celery stalk, finely chopped
- 2 garlic cloves, peeled and finely chopped
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 ouncesbaby bella or crimini mushrooms, chopped
- 1 ½ cups old fashioned oats, divided
- ½ cup chicken broth, low sodium
- 2 large eggs, lightly beaten
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- 1 ⅓ pound ground turkey
- 1 tablespoon chopped fresh parsley
- Nonstick cooking spray
Preparation
- Preheat oven to 350°F.
- 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 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.
- Put 1 cup of oats with the chicken broth into the mixing bowl of the Cuisinart 5.5 quart Stand Mixer. Mix together on Speed 2.
- Add the eggs with ketchup and tomato paste and mix again together on Speed 2.
- Add the ground turkey with remaining salt, pepper, oats and parsley and mix once more until thoroughly combined.
- Coat the inside of a loaf pan with nonstick cooking spray and place meatloaf ingredients into pan.
- Bake in the middle of the oven until the internal temperature registers 165°F, about 75 minutes. Begin checking temperature 10 minutes before indicated time.
- Allow to rest slightly before removing from pan and slicing.
