Turkey Meatloaf
When it comes to choosing an entree for dinner, the Pritikin Eating Plan advises skinless, white-meat turkey or chicken for two reasons. These sources of poultry are high in protein and at the same time, reasonably low in cholesterol and saturated fat. When it comes to making a rich and satisfying meatloaf dish that is healthy but still delectable, extra lean ground turkey is the way to go.
Yield: 4 people
Materials
- 1/2 pound turkey (extra lean) ground
- 1/3 cup onions minced
- 1/2 tablespoons garlic minced
- 1/3 cup green bell peppers diced
- 1/3 cup red bell peppers diced
- 1/3 cup carrots diced
- 1/3 cup celery diced
- 1/3 cup Italian parsley chopped
- 3/4 cups oatmeal uncooked
- 1/3 cup whole-wheat bread crumbs (low sodium)
- 2 tablespoons tomato paste no-salt-added
- 1 tablespoon Dijon mustard no-salt-added
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce, low sodium
- 1/2 tablespoon thyme (fresh) leaves picked
- 1/2 tablespoon black pepper freshly ground
- 1.5 egg whites whipped
- 1 dash Tabasco to taste
- 1/2 cup tomato sauce no-salt-added
Instructions
- Preheat oven to 375 degrees F.
- Use a food processor to grind the turkey.
- Once it's ground, add it to a large mixing bowl.
- One by one, add each ingredient.
- Thoroughly combine all ingredients together.
- Lightly spray a non-stick meatloaf pan.
- Pour the entire turkey mixture into the pan and spread it evenly.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and cook for another 25 minutes.
- Remove meatloaf from the oven and allow pan to cool for at least 20 minutes before serving.