Healthy Makeover Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp Olive Oil2 stalks celery ( finely chopped)1 small onion (finely chopped)1 cloves garlic grated2 lbs lean ground turkey3/4 C rolled oats ( not instant)1/3 nonfat milk1 tbls Worcestershire sauce2 lg egg whites1/2 C low sodium heinz ketchup1/2 tsp salt ( optional)1/4 tsp coarsely ground black pepper1 Tbls Dijon Mustard
1) Preheat oven to 350 degrees F. In a nontick skillet, in oil, cook celery and onion until tender, stirring occasionally. Add garlic and cook 1 miute. Transfer vegetables to large bowl; cool slightly.
2) To bowl with vegetables, add turkey,oats,molk, worcestershire sauce,egg whites,1/4 C ketchup, salt and ground pepper; mix with hands until well combines but not overmixed. In a cup, mix dijon mustard and remaining 1/4 C ketchup.
3) In a 13x9 " metal baking pan, shape meat micture into a 9" by 5" loaf. Spread ketchip mixture over the top of loaf.
4) Bake meatloaf 55 to 60 minutes.
5) Let meatloaf stand 10 minutes before removing from pan to set juices foreasier slicing. Transfer meatloaf to platter and cut into 8 slices to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNDRH.
2) To bowl with vegetables, add turkey,oats,molk, worcestershire sauce,egg whites,1/4 C ketchup, salt and ground pepper; mix with hands until well combines but not overmixed. In a cup, mix dijon mustard and remaining 1/4 C ketchup.
3) In a 13x9 " metal baking pan, shape meat micture into a 9" by 5" loaf. Spread ketchip mixture over the top of loaf.
4) Bake meatloaf 55 to 60 minutes.
5) Let meatloaf stand 10 minutes before removing from pan to set juices foreasier slicing. Transfer meatloaf to platter and cut into 8 slices to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNDRH.
Nutritional Info Amount Per Serving
- Calories: 234.6
- Total Fat: 10.3 g
- Cholesterol: 100.2 mg
- Sodium: 452.2 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.1 g
- Protein: 26.7 g
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