Mom’s Turkey Meatloaf
SERVES 8 <br> Serving size: one 1-inch-thick slice
Excellent source of protein and vitamin C.
Good source of iron and vitamin A.
- 3/4 cup quick-cooking oats
- 1/2 cup nonfat milk
- 1 medium onion, peeled
- 2 pounds ground turkey breast
- 1/2 cup seeded and chopped red bell pepper (1/2 medium pepper)
- 2 large eggs, beaten
- 2 teaspoons Worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 can (8 ounces) no-salt-added tomato sauce
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.
Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion.
In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 x 13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 degrees F, about 1 hour.
Remove from the oven and let rest for 10 to 15 minutes before slicing.
Recipe reprinted by permission of The Taunton Press 2008. All rights reserved.
nutrition information per serving
205 calories; 4g total fat; 98mg cholesterol; 490mg sodium; 13g carbohydrates; 2g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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