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.

Yield: 6 servings (serving size: 2 slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 22%
  • Fat: 4.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.9g
  • Carbohydrate: 13.4g
  • Fiber: 2.1g
  • Cholesterol: 56mg
  • Iron: 2.4mg
  • Sodium: 888mg
  • Calcium: 49mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. Combine turkey, 1/2 cup tomato sauce, and remaining ingredients except cooking spray in a large bowl.
  3. 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.
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