Wednesday, February 24, 2010

Turkey/Veggie Meatloaf

I modified this recipe that I found in the Mayo-Clinic Williams Sonoma Cookbook. A healthier option and filled with loads of great veggies that give it some great taste and texture.


1/2 lb (250g) white mushrooms, finely chopped
2 carrots, grated
1 small onion, finely chopped
1 lb (500g) lean, ground turkey
3/4 cup old-fashioned rolled oats
1 egg
1/2 Tbsp dried parsley
1 medium tomato, finely chopped
2 cloves garlic, minced
1 tsp Worcestershire sauce
salt and pepper


Preheat oven to 375 F /190 C. Coat a bread loaf pan with non-stick cooking spray. In a large bowl, combine the mushrooms, carrots, onion, turkey, oats, egg, parsley, tomato, garlic, and Worcestershire. Mix throughly.

Gently put mixture in bread loaf pan and mould into shape. Bake the loaf until it is browned on outside and center temperature is 180 F (82 C), about 45 minutes. To serve, cut into slices.

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