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Low Fat Turkey Meatloaf/Meatballs and Spaghetti recipes for Thanksgiving!





Low Fat
turkey Meatloaf

by Fiona Haynes

This is one of my favorite
meatloaf recipes.
Using lean ground turkey,
breadcrumbs soaked in milk,
and shredded vegetables
makes for a flavorful, tender,
moist meatloaf.

In fact, the recipe yields two
turkey meatloaves.
Enjoy with skinny mashed
(substituting low fat buttermilk
or low fat milk for butter
and cream),
and your favorite veggies.

Prep Time: 20 minutes

Cook Time: 50 minutes


  • 1 1/2 cups plain breadcrumbs
  • 1/3 cup nonfat milk
  • 1 medium onion, cut into
  • large pieces
  • 1 medium carrot, cut into
  • fourths
  • 1 8 ounce pack sliced
  • mushrooms, finely chopped
  • 2 cloves garlic
  • 1 1/4 pounds 93 percent
  • lean ground turkey
  • 1/2 cup egg substitute
  • 1 tbsp Worcestershire
  • Sauce
  • 1/4 cup tomato ketchup


Preheat oven to 400 degrees.

Line a large rimmed baking
sheet with parchment paper
or foil wrap.

Place breadcrumbs and milk

in a small bowl,

and allow to soak for a

few minutes.

Place onion, carrots, and

garlic cloves in a food processor

with a grater attachment,

or grate by hand.

Transfer grated vegetables

to a large bowl; add mushrooms.

Crumble ground turkey

in with the grated vegetables.

Add breadcrumb/milk mixture

to the vegetable and turkey


Stir well with a fork.

Add egg substitute,

Worcestershire sauce

and ketchup.

Mix well with light fingers.

Divide mixture into two and

form two loaves on the

baking sheet,

each about 7 x 4 inches.

Bake for 50 minutes to

an hour.

Remove from oven and

check the internal temperature

has reached 160 degrees F.

Allow meatloaves to rest for

10 minutes before slicing.

Each loaf makes about 8 slices.

Per slice:

Calories 108,

Calories from Fat 32,

Total Fat 3.7g (sat 1g),

Cholesterol 28mg,

Sodium 193mg,

Carbohydrate 10g,

Fiber 0.8g,

Protein 8.9g






Low Fat Turkey
And Spaghetti

By Fiona Haynes
If you enjoy spaghetti and
meatballs, try this low fat
which uses 99% fat-free
ground turkey instead of beef.


  • 1 pound 99% fat free
  • ground turkey
  • 1 slice wholewheat bread,
  • made into crumbs
  • 1/4 cup fat freemilk
  • 1 egg white
  • 1/4 cup parmesan cheese
  • 1/2 tsp dried oregano
  • ground black pepper
  • 2 tsp olive oil
  • 1 28-ounce can crushed
  • tomatoes
  • 8 ounces whole wheat
  • spaghetti



Place ground turkey in a

bowl with bread crumbs,

milk, egg white, cheese,

oregano and pepper.

Combine thoroughly.

Without handling the

meat too roughly,

shape the mixture into 12

evenly sized meatballs.

Heat oil in a large

nonstick skillet.

Add meatballs and cook

over a medium heat until

meat is no longer pink,

about 5-7 minutes.

Add tomatoes;

cover and simmer for

15 minutes.

Cook spaghetti according

to instructions on package.

While the spaghetti

is cooking,

uncover the skillet with

the meatballs and tomatoes,

and continue to simmer

until the pot of spaghetti

is ready.

Serves 4.

Per Serving:

Calories 259

Calories from Fat 52,

Total Fat 5.7g (sat 1.8),

Cholesterol 16mg,

Sodium 455mg,

Carbohydrate 33.8g,

Sodium 6.9g,

Protein 18g





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