Turkey Veggie Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Your favorite oil spray1 to 1 1/2 lbs Extra Lean Ground Turkey (I used Shady Brook 93/7) 2 egg whites from jumbo brown eggs 1 clove Garlic, minced1 medium Onion, minced 1/4 cup grated Carrot2 med to large stalks Celery, minced 1 med to large Zucchini, grated with or without skin, and excess liquid drained3 T Ketchup (preferably natural, without HFCS)2/3 T kosher salt1 t Fresh Ground Black Pepper3 t Italian Seasoning3 T 4C Homestyle 100% Imported Parmesan-Romano Grated Cheese (or your favorite grated parmesan)1/2 t Smoked Paprika1 1/3 cups Hodgson Mill Multi Grain Hot Cereal with Flaxseed and Soy
Preheat oven to 350. Spray pan with oil.
Mix all ingredients in a large bowl with your hands until well incorporated. You may need more of the hot cereal (or bread crumbs) if the mixture is too wet. It will be a little more moist than traditional meatloaf, but you should still be able to form it into a loaf in your baking pan.
Bake for about 55 min, or until the internal temp reaches 170. Makes great sandwiches leftover, too!
10 Servings, 1/2" slices
Number of Servings: 10
Recipe submitted by SparkPeople user MS_GOLIGHTLY.
Mix all ingredients in a large bowl with your hands until well incorporated. You may need more of the hot cereal (or bread crumbs) if the mixture is too wet. It will be a little more moist than traditional meatloaf, but you should still be able to form it into a loaf in your baking pan.
Bake for about 55 min, or until the internal temp reaches 170. Makes great sandwiches leftover, too!
10 Servings, 1/2" slices
Number of Servings: 10
Recipe submitted by SparkPeople user MS_GOLIGHTLY.
Nutritional Info Amount Per Serving
- Calories: 179.4
- Total Fat: 1.8 g
- Cholesterol: 1.5 mg
- Sodium: 167.8 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.3 g
- Protein: 4.8 g
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