Thanksgiving Meatloaf
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 179.2
- Total Fat: 5.6 g
- Cholesterol: 53.8 mg
- Sodium: 387.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.4 g
- Protein: 18.2 g
View full nutritional breakdown of Thanksgiving Meatloaf calories by ingredient
Introduction
This meatloaf has all the flavors of Thanksgiving. Serve it with baked sweet potato and green beans and you have the quickest Thanksgiving dinner ever! This meatloaf has all the flavors of Thanksgiving. Serve it with baked sweet potato and green beans and you have the quickest Thanksgiving dinner ever!Number of Servings: 6
Ingredients
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2 pieces low-calorie bread, toasted and cut into 1-inch squares
1/2 cup nonfat milk
1/4 c egg substitute
1 c celery, finely chopped
1 small onion, diced
1/4 cup dried cranberries* (13 calories)
3 teaspoons minced fresh rosemary, divided
1 pound lean ground turkey
1/2 cup whole-berry cranberry sauce* (~50 calories)
1/2 cup ketchup
1/8 teaspoon hot pepper sauce
Directions
In a large bowl, combine toast cubes and milk. Let stand for 10 minutes; break up bread cubes with a fork. Stir in the egg substitute, celery, onion, and cranberries. Add half the rosemary. Crumble turkey over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
Bake, uncovered, at 375° for 25 minutes; drain if necessary. Combine the cranberry sauce, ketchup, pepper sauce and remaining rosemary; spread over meat loaf. Bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.
*My dried cranberries are homemade, using Splenda. I used them in my cranberry sauce as well. If you use store-bought craisins, this will change the nutrition information for both the dried cranberries and the cranberry sauce. I included the calories for these ingredients next to them. That way you can subtract my numbers and enter your own if you use ingredients with more calories.
Yield: 6 servings.
This recipe is adapted from a Taste of Home recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user NALLIE01.
Bake, uncovered, at 375° for 25 minutes; drain if necessary. Combine the cranberry sauce, ketchup, pepper sauce and remaining rosemary; spread over meat loaf. Bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.
*My dried cranberries are homemade, using Splenda. I used them in my cranberry sauce as well. If you use store-bought craisins, this will change the nutrition information for both the dried cranberries and the cranberry sauce. I included the calories for these ingredients next to them. That way you can subtract my numbers and enter your own if you use ingredients with more calories.
Yield: 6 servings.
This recipe is adapted from a Taste of Home recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user NALLIE01.