Bio Body Cooked Turkey Meatloaf

Bio Body Cooked Turkey Meatloaf
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Bio Body Cooked Turkey Meatloaf calories by ingredient
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Introduction

I made up this recipe to use up meat taken from off the bone after making turkey stock I made up this recipe to use up meat taken from off the bone after making turkey stock
Number of Servings: 6

Ingredients

    1000 gms turkey (taken off turkey bones then ground)
    2 Free Run Eggs
    1 tsp freshly ground pepper
    1 medium white onion (Chopped finely)
    6 cloves of Garlic
    150 grams Crimini Button Mushrooms
    4 tbsp oat flour
    1/4 cup large oat flakes
    3/4 can Campbell's Low Sodium Tomato Soup
    2 Tbsp Heinz Ketchup

Tips

Great with grilled Brussel sprouts.


Directions

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 150C in a convection oven (325F in regular oven).

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HEALTHSMART4.

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