Rosemary Turkey Meatloaf
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 45 min | Yield: 1 slices |
Original recipe found on AllRecipes.com but I have modified it to reduce carbs, calories and sodium while increasing the fiber content.
Ingredients
- 1 1/2 lb Lean Ground Turkey Breast
- 4 slices Reduced Calorie Light Wheat
- 1 cup Onions, Diced
- 1/4 cup Egg Beaters
- 1/4 cup Balsamic Vinegar
- 1/2 cup Non-fat Milk
- 1 clove Garlic, Whole
- 1 tsp
- 1 tsp Pepper, Black
- 1 1/2 tbsp Rosemary, Fresh
- 1 cup Tomato Sauce
- 3/4 cup Sugars, Brown
- 1 tbsp Dijon Mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
To make the fresh bread crumbs grate the bread until you have crumbs. You can use a food processor if you have one and hate using your grater. Stale bread works best because it is already crumbly. You stale up fresh bread by barely toasting it so that it is firmer but not browned.
In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan.
Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.