Bio Body Cooked Turkey Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1000 gms turkey (taken off turkey bones then ground)2 Free Run Eggs1 tsp freshly ground pepper1 medium white onion (Chopped finely)6 cloves of Garlic150 grams Crimini Button Mushrooms4 tbsp oat flour1/4 cup large oat flakes3/4 can Campbell's Low Sodium Tomato Soup2 Tbsp Heinz Ketchup
Remove meat from turkey bones after making turkey stock. Process in food processor and weigh out 1000 grams. Put in bowl. Add to this the eggs, pepper, the tomato soup (- ~2 tbsp) and mix well.
Add 2 tbsp of Avocado Oil to a frying pan. Add finely chopped onion, mushrooms, and garlic. Place lid on pan. Cook until onions are translucent. Remove from heat and let stand for about 5 minutes to cool slightly. Add to turkey mixture and stir.
Add the large flake oats and the oat flour. Mix well. Put into meatloaf pan, spread tbsp tomato soup and 2 tbsp ketchup on top and cook for 50 minutes at 150°C in a convection oven (325°F in regular oven).
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHSMART4.
Add 2 tbsp of Avocado Oil to a frying pan. Add finely chopped onion, mushrooms, and garlic. Place lid on pan. Cook until onions are translucent. Remove from heat and let stand for about 5 minutes to cool slightly. Add to turkey mixture and stir.
Add the large flake oats and the oat flour. Mix well. Put into meatloaf pan, spread tbsp tomato soup and 2 tbsp ketchup on top and cook for 50 minutes at 150°C in a convection oven (325°F in regular oven).
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHSMART4.
Nutritional Info Amount Per Serving
- Calories: 511.8
- Total Fat: 24.6 g
- Cholesterol: 235.7 mg
- Sodium: 343.8 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.6 g
- Protein: 50.1 g
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