Well Aaron is out of town again, which usually means salads for dinner, as I don’t feel the need to cook. But that changed for me today when my sister said she had made up some Body-For-Life Meatloaf and invited us over to share it. Since this one is a long time favorite of ours, I couldn’t refuse. When she and I lived together we made a LOT of recipes from that book (and a lot of kettle corn too, which may have been counter productive, but hey it was good!)
Since it’s such a favorite, I felt I had to share it:
HomeStyle Turkey Meatloaf
1 1/2 lbs. lean ground turkey
1 medium onion, chopped
4 egg whites
1 cup salsa
3/4 cup old-fashioned oats, uncooked
1 pkgs. Knorr Vegetable Soup Mix
1/4 tsp. ground black pepper
1/2 cup ketchup
1) Preheat oven to 350Â°F
2) In a large mixing bowl combine ground turkey, onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9 x 5 loaf pan and spread ketchup over top. Bake in a preheated oven until meatloaf is no longer pink in the center and juice is clear – about 60 minutes.
3) Remove meatloaf from oven and let sit for 5 minutes before slicing.
4) Makes 6 portions – may be frozen after cooked if necessary for up to 2 months.
NUTRITION: Calories 237 / Fat 7.2 g / Carbs 20.7g / Protein 21.7 g / Fiber 2.7 g
Then when I realized that somehow this is the first recipe that I have shared using ground turkey< feel the need to share another while I am on a roll. Ground turkey is often my meat of choice when I don’t feel like dealing with nasty raw chicken. Anyone else share my aversion? It’s almost enough to make me go vegan with my dad, but really not quite!
So the picture above is for my other favorite meatloaf recipe, an Italian meatloaf from cooking light…so yummy!!
Italian Meat Loaf with Fresh Basil and Provolone
- 1 cup boiling water
- 1/2 cup sun-dried tomatoes, packed without oil
- 1/2 cup ketchup (can substitute tomato or marinara sauce to healthify a bit)
- 1 cup seasoned breadcrumbs
- 3/4 cup finely chopped onion
- 3/4 cup chopped fresh basil
- 1/2 cup (2 ounces) shredded sharp provolone cheese (feel free to leave this out if you’re counting calories!)
- 2 large egg whites
- 2 garlic cloves, minced
- 1 pound ground round (or turkey, of course)
- Cooking spray
- 1/3 cup ketchup
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Preheat oven to 350°.
Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.