Turkey Meat Loaf Recipe - South Beach Diet Recipe (adapted)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 82.0
  • Total Fat: 0.7 g
  • Cholesterol: 11.3 mg
  • Sodium: 278.5 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.2 g

View full nutritional breakdown of Turkey Meat Loaf Recipe - South Beach Diet Recipe (adapted) calories by ingredient
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Number of Servings: 8

Ingredients

    1 can (6 ounces) no-salt-added tomato paste
    1/2 cup dry red wine
    1/2 cup water
    1 clove garlic, minced
    1/2 tsp dried basil leaves
    1/4 tsp dried oregano
    1/4 tsp salt
    1 pound extra lean ground turkey breast (or 1/2 ground turkey and half ground mushrooms, as described on Hungry Girl)
    1 cup oatmeal (nutrition information with 1.2 cup quaker multigrain hot cereal and 1/2 cup fiber one cereal, ground)
    1/4 cup liquid egg white substitute
    1/2 cup fresh spinach, torn

Directions

Preparation:

Preheat the oven to 350 degrees F.

Combine the tomato paste, red wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, and reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.

Combine the turkey, oatmeal, egg white substitute, spinach, and 1/2 cup of the tomato mixture in a large bowl. Mix well.

Shape into a meat loaf, and place in an ungreased 8- x 4-inch loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining tomato mixture over the top of the loaf. Bake for 15 minutes longer. Remove to a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.

Yield: 8 servings

ONE weight watcher point per serving

Number of Servings: 8

Recipe submitted by SparkPeople user AFRICAPARISH.

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Member Ratings For This Recipe

  • We found the percentage of oatmeal and ground turkey to be too high for our taste. So cutting the oatmeal in half is helpful. The shredded zucchini in this recipe is awesome! Can barely taste it, but it makes a world of difference in beefing up the veggie quotient. - 3/7/18

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