Iberian Meat Loaf

Olives and paprika are common throughout the Iberian Peninsula, which is dominated by Spain. Use Spanish smoked paprika for more authentic flavor.


6 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 22 %
Fat 4.9 g
Satfat 1.3 g
Monofat 0.9 g
Polyfat 1.2 g
Protein 25.9 g
Carbohydrate 13.4 g
Fiber 2.1 g
Cholesterol 56 mg
Iron 2.4 mg
Sodium 888 mg
Calcium 49 mg


1 1/2 pounds ground turkey breast
1 (8-ounce) can tomato sauce, divided
1 cup chopped onion
1/2 cup dry breadcrumbs
1/2 cup chopped fresh parsley
1/3 cup sliced pitted manzanilla (or green) olives
1 1/2 teaspoons paprika
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 large egg whites
1 garlic clove, minced
Cooking spray


Preheat oven to 350°.

Combine turkey, 1/2 cup tomato sauce, and remaining ingredients except cooking spray in a large bowl.

Shape mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 1/2 cup tomato sauce evenly over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 165°. Let stand 10 minutes. Cut loaf into 12 slices.

David Bonom,

Cooking Light

March 2006
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