Turkey Meatloaf with Tomato Relish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Meat Loaf20 oz lean ground turkey1 slice Sara Lee lite whole wheat bread2-3 TB skim milk2 cups crimini mushrooms1 red bell pepper2 cloves garlic5 scallions1 tsp Morton Lite Salt1/4 cup chopped flat-leaf parsleyTomato Relish1 can no-salt-added diced tomatoes1 tsp garlic2 TB apple cider vinegar1 tsp splendaMLS and pepper to taste
Preheat oven to 350.
In the bottom of a large bowl, break the bread into the smallest pieces you can, and cover with just enough skim milk to soak. Leave in place while you prep the other ingredients.
Process the garlic and parsley together in a food processor until chopped fine. Add the scallions, red pepper and mushrooms and pulse until well chopped. (You may have to do this in batches.)
With your hands, break up any remaining larger bits of bread. Put the ground turkey into the bowl. Salt, and add the chopped vegetables. Work together well until all is incorporated - but do not overwork or the finished product will be tough.
Form into a loaf and bake for approximately 1 hour - or until internal temperature reaches 160.
About 15 minutes before loaf is cooked, pour undrained canned tomatoes into a sauce pan on the stove top. Add garlic, vinegar, sweetner and salt and pepper to taste and bring to a simmer. Simmer for 10 minutes. If desired, you can hit this with a sitck blender at the last minute, or serve chunky style.
Remove the loaf from the oven and allow to rest 10 minutes under foil before serving.
Cut into 10 slices. Serve 2 slices with 1/5 of tomato sauce spooned over the top.
Makes 5 servings.
Freezes well. You can make a double batch. Freeze the 2nd loaf by lining a loaf pan with parchment paper. Fill with the meat mixture and cover tightly with plastic wrap. When it's firm, remove from the loaf pan and seal in foil or a zip-top bag with the air removed. Thaw in refrigerator for 24 hours before cooking.
Number of Servings: 10
Recipe submitted by SparkPeople user MYREALANA.
In the bottom of a large bowl, break the bread into the smallest pieces you can, and cover with just enough skim milk to soak. Leave in place while you prep the other ingredients.
Process the garlic and parsley together in a food processor until chopped fine. Add the scallions, red pepper and mushrooms and pulse until well chopped. (You may have to do this in batches.)
With your hands, break up any remaining larger bits of bread. Put the ground turkey into the bowl. Salt, and add the chopped vegetables. Work together well until all is incorporated - but do not overwork or the finished product will be tough.
Form into a loaf and bake for approximately 1 hour - or until internal temperature reaches 160.
About 15 minutes before loaf is cooked, pour undrained canned tomatoes into a sauce pan on the stove top. Add garlic, vinegar, sweetner and salt and pepper to taste and bring to a simmer. Simmer for 10 minutes. If desired, you can hit this with a sitck blender at the last minute, or serve chunky style.
Remove the loaf from the oven and allow to rest 10 minutes under foil before serving.
Cut into 10 slices. Serve 2 slices with 1/5 of tomato sauce spooned over the top.
Makes 5 servings.
Freezes well. You can make a double batch. Freeze the 2nd loaf by lining a loaf pan with parchment paper. Fill with the meat mixture and cover tightly with plastic wrap. When it's firm, remove from the loaf pan and seal in foil or a zip-top bag with the air removed. Thaw in refrigerator for 24 hours before cooking.
Number of Servings: 10
Recipe submitted by SparkPeople user MYREALANA.
Nutritional Info Amount Per Serving
- Calories: 171.5
- Total Fat: 5.0 g
- Cholesterol: 62.6 mg
- Sodium: 392.9 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.7 g
- Protein: 26.5 g