Low Fat Turkey Meatloaf recipe for Thanksgiving

thanksgiving_turkey_2004

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

potatoes

(substituting low fat buttermilk

or low fat milk for butter

and cream),

and your favorite veggies.

Prep Time: 20 minutes

Cook Time: 50 minutes

Ingredients:

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
.
.

Preparation:

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

mixture.

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

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