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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 196.5
  • Total Fat: 6.0 g
  • Cholesterol: 66.3 mg
  • Sodium: 209.9 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 30.5 g

View full nutritional breakdown of Eat-Clean Turkey Loaf calories by ingredient
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Eat-Clean Turkey Loaf

Submitted by: BZOOTY

Introduction

Adapted from the Eat-Clean Diet cookbook Adapted from the Eat-Clean Diet cookbook
Number of Servings: 10

Ingredients

    2T olive oil
    2 purple onions
    1/2 cup finely chopped celery
    Sea salt and fresh ground pepper
    6 cups baby spinach, washed
    6 cups baby arugula, washed
    1tsp water
    1 cup basil leaves
    1/4 cup minced cilantro
    4 egg whites
    1 egg yolk
    1T tomato paste, mixed with one Tbsp water
    3/4 cup low sodium chicken or veggie broth
    2.5 lbs lean ground turkey
    3/4 cup oat bran
    1/4 cup ground flax seeds

Directions

1. Preheat oven to 375, with rack in center of oven.
2. Heat olive oil and cook onions and celery until translucent, not brown. Season with salt/pepper and transfer to small bowl.
3. Add spinach and arugula to pan and one teaspoon of water. Cook until wilted. Remove from heat and let cool. Add basil and cilantro to wilted greens and mix.
4. In a large bowl add eggs, tomato paste mixture, and stock. Mix. Add turkey, oat bran and flax along with onions and celery. Mix well
5. Prepare 10" loaf pan with cooking spray. Place half of the turkey mixture in pan, spread evenly.
6. Transfer wilted greens and herbs to pan and distribute evenly.
7. Place remaining turkey mixture on top of greens. Make top smooth.
5. Bake loaf for 1.5 hours or until meat thermometer reads 160F.
6. Remove loaf and let cool for 15 minutes.
Makes ten, one inch thick slices.

Number of Servings: 10

Recipe submitted by SparkPeople user BZOOTY.






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Member Ratings For This Recipe

  • A lot of mise en place required, but not too bad flavor-wise. I added a bunch of garlic powder to the final serving for an extra kick of flavor. - 4/3/11

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