Recipe by Tatsy
Delicious low fat alternative to traditional meat loaf. Good cold in sandwiches.
Top Review by Kay D.
Not too bad. I wanted to wait until I had reheated this as leftovers to share how it fared that way too. It reheats well, hardly any taste difference between the night cooked and the next evening reheated. I doubled this recipe to make two loaves, so the leftovers were intentional. (Cook once, eat twice- you've got to love that) I enjoyed the Italian flavors in this, without them, I believe it would have been way too bland.
- 1 lb ground turkey breast (regular ground turkey may be substituted if fat is not a concern)
- 1 slice pumpernickel bread (other dark bread may be substituted)
- 1 eggs or 2 egg whites
- 2 garlic cloves, minced
- 1 small onion, minced
- 4 tablespoons Italian parsley, minced
- 1 (8 ounce) can tomato sauce, divided
- 1 teaspoon oregano
- 3 tablespoons grated parmesan cheese, divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
Directions See How It's Made
- In food processor work bowl fitted with steel knife, mince garlic and onion, add parsley and bread, process again until finely minced and mixed well.
- In a mixing bowl, beat egg or egg whites, add turkey breast, contents of work bowl, salt, pepper, 1/4 cup tomato sauce and 1 TBLS parmesan cheese.
- Mix well.
- Shape into loaf.
- Spray baking pan with PAM, put loaf in pan, cover with plastic wrap and refrigerate until ready to bake.
- Easier to slice if loaf is made early in the day or rests over night.
- Preheat over to 350 degrees.
- Bake 30 minutes.
- Pour remainder of tomato sauce over top of loaf, sprinkle with oregano and remaining 2 TBLS parmesan cheese.
- Bake another 30 minutes.
- Let stand 10 minutes before slicing.