Veggie-Filled Meatloaf
Using ground turkey is an instant low-fat alternative to traditional meatloaf, but chopped spinach, carrots, and celery add flavor and nutrients.
Ingredients
1 lb ground turkey2 tablespoons olive oil
1 cup chopped onions
1 medium carrot, small dice
1 celery stalk, small dice
1 teaspoon salt
1 tablespoon garlic, finely chopped
2 teaspoons Italian seasoning (a packaged blend of dried oregano, basil, and other herbs)
½ cup spinach, finely chopped 1 1/3 pounds lean ground turkey (not extra-lean)
½ cup low-fat or fat-free chicken stock
½ cup shredded Parmesan
1 tablespoon ketchup
1 egg, beaten
15 low-sodium crackers, crushed
½ cup chopped leeks
½ cup chopped red bell peppers
1 14-ounce can diced tomatoes, drained
1 teaspoon sherry vinegar
1 teaspoon organic evaporated cane juice sugar
Nutrition Facts
Per serving: 304 calories, 15 g fat (4 g saturated), 16 g carbohydrates, 25 g protein, 2.4 g fiber, 790 mg sodium (33% Daily Value).Directions
-
Preheat oven to 400°F. Heat 1 tablespoon
oil in a medium skillet over medium heat.
Add onions, carrots, and celery, and cook
until soft, 5 to 7 minutes. Add ½ teaspoon
salt, garlic, Italian seasoning, and spinach;
stir to combine and sauté 5 more minutes,
then turn off heat.
- In large bowl, mix turkey, chicken stock, cheese, ketchup, egg, and vegetable mixture. Stir in crackers, then shape into rectangular loaf on oiled baking sheet. Bake for 30 minutes.
- While the loaf is in the oven, heat 1 tablespoon oil in a saucepan and add leeks and peppers, sauté 5 minutes, then add tomatoes, ½ teaspoon salt, sherry vinegar, and sugar. Cover and simmer over low heat for 10 minutes. Blend in a food processor until smooth.
- Remove loaf from oven and top with sauce. Place back in oven and cook about 10 minutes more. Remove from oven and let stand 10 minutes before serving.
