I found this recipe in another thread and thought more people would see it here. Ground turkey meatloaf usually makes people cringe because it just doesn't have much flavor, this one looks like it abounds with flavor!

Thanks for reminding us about "published recipes". I wasn't sure how to share my favorite that comes from this cookbook, "Recipes For Life After Weightloss Surgery" by Margaret Furtado.

Savory Ground Turkey Meatloaf

2T olive oil
1 med onion, diced
1/2 red pepper, cored, seeded, and diced
6-8 white mushrooms, cleaned and sliced very thin
1/4 c white wine
1 lb lean ground turkey
2/3 c Italian bread crumbs
1 egg, beaten
1/4 t black pepper
1/2 t seasoning salt
1 t garlic powder
1 T chopped fresh parsley
1 T ketchup plus 1 T additional for the top (I use low carb ketchup)
2 t yellow or brown mustard plus 1 t for the top (I don't use on top)

Preheat oven to 350 degrees. Spray a 7x9 inch baking dish with cooking spray.

In non-stick pan heat oil over medium-high heat. When th oil is hot, add onion, red pepper, and mushroom. Saute the vegetables for 4-6 minutes, until softened. Add the wine to deglaze the pan. Let the vegetables and wine simmer for 2-3 minutes to allow the alcohol to evaporate. Place the pan in the refrigerator and cool completely.

In a large mixing bowl, place the turkey, bread crumbs, egg, black papper, salt, garlic powder, parsley, 1T of ketchup, and 2 teaspoons of mustard along with the cooled saute mixture. With clean, jewelry free hands, mix thoroughly. When all ingredients are mixed together, form a rectangular loaf in the prepared baking dish. Combine the reserved ketchup and mustard and spread evenly over the turkey loaf to seal in juices and form a tasty crust. Bake for 45 minutes.

Cal. 220.4; Prot. 22.30; Carbs 14.38 gr; Total Fat 7.38g; Sat Fat 1.45g; Cholesteral: 76.8 mg; Sodium 373.71 mg; Suagrs 3.82g; Fiber 1.8 g

**Hint from me - Since I don't drink much I buy wine in the four small bottle packages called "Splits". They each contain about 1/2 cup. This way I don't waste wine or have to store large bottles.

Hope you can use this - its also great cold!!
There are lots of other good recipes in this book!!

Rosalie

oh---- I know this recipe and had all but forgotten it!!! Thanks for posting -- It's going on next week's menu!



We call these: TinyWine!!! LOL

Hope you'll enjoy it again Kaye!! I love it cold and its any easy "to go" meal in the car.

Love the "Tiny Wine" - that's what I'll be calling it too. My sophisticated NYC daughter will get a good laugh at me calling it that. She thinks Ohio is the boonies (even though she spent most of her childhood here!!)

Rosalie

Sounds great! Especially having it cold for lunches.
Thanks!

I made this today and I swear...it has got to be the best darned turkey meatloaf I've ever had! Thanks GrandmaRo!!!

Glad you like it!! I've gone so far as cutting 3 oz slices and wrapping them individually so I can pull them out of the freezer and have one in a couple of minutes.

Oh no...this time none of it is going into the freezer. I get crazy nuts when I like something and will eat it all week long. I've got it sliced and ready for breakfast. I'm going to have a slice with a piece of some toasted low carb flax bread that I bought at the Farmer's Market today. For dinner, I'll be having a slice with my balsamic roasted winter veggies! I used a little more ground turkey (it came in that weighted package), but I sliced 3.5 ounces (half inch slice) as a serving. What was your serving size? Also, I didn't have any catsup, so I used some of the tomato paste in a tube (put my tubes to use today!). For the topping, I mixed some of the paste with Dijon mustard, a half teaspoon of horseradish, a pinch of salt and a pinch of sugar. Really...quite good!