Garden-Style Turkey Loaf
Traditional comfort food couldn’t be easier than this flavor-packed turkey meat loaf.
Recipe courtesy of Quaker Oats
If you aren’t cooking for 8, make this whole recipe anyway. Leftover sliced turkey loaf makes a perfect sandwich for lunch. Or wrap individual slices of cooled turkey loaf in plastic and store in a zip bag for a quick heat-and-eat dinner another day. Make this a complete DASH meal with steamed green beans, oven-roasted potatoes and a glass of fat-free milk.
1 ½ pounds lean ground turkey breast
1 package (10 oz) frozen chopped spinach, thawed and drained
1 cup Quaker Oats (quick or old fashioned, uncooked)
½ cup finely chopped onions
½ cup shredded carrots
2 egg whites or 1 egg lightly beaten
1/3 cup fat free milk
1 ½ tsp Italian seasoning blend
1 tsp salt
¼ tsp black pepper
Preheat oven to 350 degrees.
In a large mixing bowl combine all of the ingredients, mixing lightly but thoroughly.
Form into a 9 x 5 inch loaf and place in a 13 x 9-inch baking pan or on rack of broiler pan.
Bake for about 1 hour or until a food thermometer registers 170 degrees and center is no longer pink.
Let stand 5 minutes before slicing.
Per serving: 150 calories, 2 g total fat, 0.5 g saturated fat, 24 g protein, 11 g carbohydrate, 3 g fiber, 105 mg sodium