Veggies are added for flavor in this healthier version of meatloaf
1teaspoon olive oil
1small onion, finely chopped
1small carrot, finely chopped
1small celery stalk, finely chopped
2garlic cloves, peeled and finely chopped
¾teaspoon kosher salt, divided
½teaspoon freshly ground black pepper, divided
2ouncesbaby bella or crimini mushrooms, chopped
1½cups old fashioned oats, divided
½cup chicken broth, low sodium
2large eggs, lightly beaten
1tablespoon tomato paste
1⅓pound ground turkey
1tablespoon chopped fresh parsley
Nonstick cooking spray
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
1. Preheat oven to 350°F.
2.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
3. 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.
4.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.