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Herb-and-Veggie Turkey Loaf

Prep time 20 mins
Cook time 7 mins
Bake time 1 hr
Stand time 10 mins
Yield Makes 8 servings
Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad With Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.

Ingredients

  • 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, divided
  • 2 pounds lean ground turkey
  • 1 (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)

Nutrition Information

  • calories 203
  • caloriesfromfat 25 %
  • fat 5.6 g
  • satfat 1.5 g
  • monofat 1 g
  • polyfat 0.6 g
  • protein 26 g
  • carbohydrate 12 g
  • fiber 3.3 g
  • cholesterol 82 mg
  • iron 2.4 mg
  • sodium 884 mg
  • calcium 83 mg

How to Make It

  1. Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.

  2. Combine onion mixture, 1/2 cup pasta sauce, turkey, and next 6 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.

  3. Bake at 350° 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°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.

  4. Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.