FryBoy
New member
Ground turkey can be used to make a delicious meatloaf that's more healthful than one made with ground beef or a mixture of ground meats (beef, pork, lamb, etc.). Buy the leanest available -- the fattier stuff includes the skin and a lot of fat, which may add some flavor but is unnecessary in this recipe.
Turkey Meat Loaf
2 cups 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 (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 at 375 degrees Fahrenheit 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 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 (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 at 375 degrees Fahrenheit 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.
