FryBoy
New member
Turkey meatloaf can be very healthful, but unlike most versions, this one is full of flavor. In fact, it's delicious.
TURKEY MEAT LOAF
2 cups finely chopped mushrooms
1½ cups finely chopped broccoli florets
1 cup finely diced green pepper
1 cup finely diced carrots
½ cup finely diced onion
1 teaspoon minced garlic
1 teaspoon oil
½ teaspoon celery seed
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1 pound lean ground turkey (made without skin)
⅓ cup catsup
3 tablespoons soy sauce
1 dash Worcestershire Sauce
2 tablespoons Dijon mustard
3 large egg whites (or Egg Beaters to equal)
1 cup dried bread crumbs
salt and pepper to taste
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Preheat oven to 375 degrees Fahrenheit.
In a 12-inch saute pan over medium-high heat, cook first eight ingredients (mushrooms through celery seed) until carrots are tender-crisp, about 8 to 10 minutes. Set aside and allow to cool a bit.
In a large bowl, combine all remaining ingredients and add cooked vegetables. Mix with hands until well blended.
Lightly pat into a 4-inch by 8-inch loaf pan, or a 6-cup to 8-cup terrine, gently rounding the top.
Bake in the middle of the oven until firm to the touch, about 45 minutes. For a browner top, finish by broiling about 3 inches from heat for a few minutes. Allow meatloaf to stand for 10 minutes before slicing.
Makes 6 to 7 servings, 216 calories each, 17 grams protein, 6.6 grams fat, 21 grams carbohydrates, 725 mg sodium, 47 mg cholesterol.
TURKEY MEAT LOAF
2 cups finely chopped mushrooms
1½ cups finely chopped broccoli florets
1 cup finely diced green pepper
1 cup finely diced carrots
½ cup finely diced onion
1 teaspoon minced garlic
1 teaspoon oil
½ teaspoon celery seed
________________________
1 pound lean ground turkey (made without skin)
⅓ cup catsup
3 tablespoons soy sauce
1 dash Worcestershire Sauce
2 tablespoons Dijon mustard
3 large egg whites (or Egg Beaters to equal)
1 cup dried bread crumbs
salt and pepper to taste
________________________
Preheat oven to 375 degrees Fahrenheit.
In a 12-inch saute pan over medium-high heat, cook first eight ingredients (mushrooms through celery seed) until carrots are tender-crisp, about 8 to 10 minutes. Set aside and allow to cool a bit.
In a large bowl, combine all remaining ingredients and add cooked vegetables. Mix with hands until well blended.
Lightly pat into a 4-inch by 8-inch loaf pan, or a 6-cup to 8-cup terrine, gently rounding the top.
Bake in the middle of the oven until firm to the touch, about 45 minutes. For a browner top, finish by broiling about 3 inches from heat for a few minutes. Allow meatloaf to stand for 10 minutes before slicing.
Makes 6 to 7 servings, 216 calories each, 17 grams protein, 6.6 grams fat, 21 grams carbohydrates, 725 mg sodium, 47 mg cholesterol.