This recipe was modified from one I found in a cookbook published by "The Turkey Store". My family, and everyone I have ever served it too love it and can't believe that it is low fat, low cholesterol. And recently I started substituting oatmeal for bread crumbs since my husband's doctor put him on an even stricter diet than before. It is easy, there is no need to sauté the onions, bell pepper and garlic before mixing with the rest of the ingredients. It is also moist and very tasty. I usually serve with baked sweet potatoes and fresh green beans. It makes GREAT sandwiches the next day.
- 1 lb ground turkey breast
- 1⁄2 cup fat free egg substitute or 2 eggs
- 1⁄4 cup bell pepper, finely diced
- 1⁄2 cup onion, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons bottled minced garlic or 6 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce, divided
- 1 teaspoon dried basil
- 1 cup tomato sauce
- 3⁄4 cup rolled oats, not instant oatmeal
- cooking spray
- Spray 9 x 5 loaf pan with cooking spray.
- Combine all ingredients except tomato sauce and 1 tbsp Worcestershire in large bowl and mix well.
- Add more egg if too dry, or add more oatmeal crumbs if too wet.
- Press turkey mixture into pan.
- Bake at 375°F for 45 minutes.
- Mix tomato sauce and remaining 1 tablespoon Worcestershire together in small bowl.
- Remove meatloaf from oven and pour tomato sauce mixture over meatloaf.
- Return to oven for an additional 15- 20 minutes.
- If using 99% Fat Free ground turkey breast meat, there is no need to drain fat before pouring tomato sauce on and returning to oven.
- If you use the regular ground turkey, which is about 7% fat you might want to drain the fat off before pouring the tomato sauce on the loaf.
It was good, but I thought, rather bland. I'll probably make the basic recipe again, but play around with the spices and and other flavoring. A good base though.
We really enjoyed this turkey loaf. I am going to make it again, but add a little nutmeg to the topping to give it a little "zing". that is in the topping of my regular meatloaf and everyone raves about it.
I also think I will add a little extra of the Oregano and basil - otherwise excellent.
I am not a huge meatloaf fan, but this is a nice change to beef. I omitted the bell peppers, because I didn't want to make a trip to the store just for those, but I made the rest of the recipe as directed, using 2 eggs. I found that I basically used heaping 1/4 cup measures (three) of oats, because it was a bit wet with level measures. My husband and I thought the meatloaf was good, but needed a little something (like herbs or something - but we can't put our finger on it). I served this with Microwave Acorn Squash and Cheesy Smashed Potatoes & Cauliflower. It was good, and I would probably make it again. Thanks!