Meatloaf isn’t something you usually think of as a low-fat or healthy diet-type dish. Turns out it was just waiting for a makeover to emerge in a new light.
This herb-and-veggie turkey loaf is that “new, improved” version, and the recipe includes an herb-and-veggie meatloaf variant that’s only slightly higher in fat. Both are full of nutritious ingredients and are winners in taste.
Their origin is a feature in the June issue of Southern Living magazine. The feature by Joy E. Zacharia, a registered dietitian, promises healthy living – by way of several reworked recipes for “guilt-free comfort food.”
Serve the turkey loaf with mashed potatoes made with reduced-fat milk, and a salad of greens and red grapefruit.
Herb-and-Veggie Turkey Loaf
(Preparation 20 minutes, cook time 7 minutes, bake 1 hour, stand 10 minutes)
1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce
2 pounds lean ground turkey
10-ounce package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce, optional
Saute onion and garlic in hot oil in a large nonstick skillet over medium-high heat, 3 minutes. Add carrots, and saute 3 to 4 minutes, or until onion is tender; cool slightly.
Combine onion mixture, 1/2 cup pasta sauce, turkey, spinach, oats, seasonings and egg in a large bowl until blended. Shape into a 10-by-5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.
Bake at 350 F for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes, or until a thermometer inserted into thickest portion registers 155 F. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.
Makes 8 servings.
Variation:
For Herb-and-Veggie Meatloaf, instead of turkey use 1 1/2 pounds extra-lean ground beef and 8 ounces 50-percent-less-fat fresh pork sausage.
