This delicious meatloaf is extremely lean, low fat and nutritious!
Prep Time: About 20 minutes
Bake Time: Approx. 1 hour – Serves 8
Meatloaf
- 1 Large egg
- 2 pounds ground white turkey breast (97% lean)
- 1 cup of shiitake or baby portabella mushrooms, sliced thin
- 1 small red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/4 cup low fat milk
- 1/4 cup Fresh Harvest Tuscan Herb Olive Oil
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon chopped fresh Rosemary leaves
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Glaze
- 3 tablespoons light brown sugar
- 1 tablespoon chopped fresh Rosemary leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon Fresh Harvest Sicilian Lemon White Balsamic Vinegar
- 1 teaspoon Lemon zest
Preheat Oven to 350 degrees. Spray 9×5 inch loaf pan with nonstick cooking spray, or rub lightly with our Fresh Harvest Tuscan Herb Olive Oil (preferred method).
In a large bowl combine egg, milk and oil and beat lightly until well mixed. Add turkey, mix well. Then add the remaining ingredients and gently mix until combined. It is helpful to add the mushrooms at the very end and mix them lightly into the loaf mixture. Form into a loaf and place in pan, or use spatula to spread mixture evenly in pan. Bake 30 minutes.
In small bowl whisk together the glaze ingredients and spoon over the top of the meatloaf. Bake meatloaf 30-45 minutes longer until internal temperature reaches 155 degrees. Let stand at least 5 minutes before serving. Enjoy! This is a yummy red meat alternative!
