Turkey, Brown Rice & Veggie Loaf
- Number of Servings: 8
Ingredients
16-20 oz Ground Turkey 93% Lean (1 package)2 Celery Hearts- about 4 sticks1.5 cups baby carrots1/2 cup Red Bell Peppers1/2 cup Yellow Bell Peppers1/4 cup egg substitute2 cups cooked brown rice (made with chicken stock)1.5T No Salt Seasoning
Oven at 375. Primarily I use about the 1:1 ratio of turkey to veggies- just clean out the fridge. Chop all veggies in food processor until they are the consistency you desire (I don't like a chunky loaf, I prefer the same texture throughout). Put the rest of the ingredients in a bowl, add veggies. Stir/Mash/Mix until completely combined. Makes just under 8 cups.
Test #1: Very Moist, measured out into mini loaf pans. 30 min
Test #2: Raised oven temp to 375 to brown more, added onion (too celery-ie), replaced seasoning with no salt seasoning, forgot egg (oops) but still held up quite well possibly even better than the first time since my veggies weren't as moist.
Number of Servings: 8
Recipe submitted by SparkPeople user WANT2INSPIRE.
Test #1: Very Moist, measured out into mini loaf pans. 30 min
Test #2: Raised oven temp to 375 to brown more, added onion (too celery-ie), replaced seasoning with no salt seasoning, forgot egg (oops) but still held up quite well possibly even better than the first time since my veggies weren't as moist.
Number of Servings: 8
Recipe submitted by SparkPeople user WANT2INSPIRE.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 5.5 g
- Cholesterol: 50.0 mg
- Sodium: 86.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.1 g
- Protein: 15.4 g
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