New American Plate Challenge

Vegetable Stuffed Turkey Loaf

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Weekly Recipe
Serves 8

Love comfort food? Consider this healthy spin on a classic dish.  Substituted with ground turkey, added vegetables, and tart berry jelly combined together to make a delicious meatloaf.


Ingredients

  • 1
    large carrot, shredded
  • 1
    medium red bell pepper, diced
  • 1
    medium green bell pepper, diced
  • 1 Cup
    chopped broccoli
  • 1
    large egg, beaten well
  • 1/2 Cup
    fine whole-wheat bread crumbs (any whole-grain bread crumbs can be substituted)
  • 1/2 Cup
    chopped onion
  • 1/4 Cup
    plain soy milk (low-fat regular milk can be substituted)
  • 1 Teaspoon
    Italian seasoning, crushed fine
  • 1/2 Teaspoon
    garlic powder
  • 3 Tablespoons
    grated Parmesan cheese
  • salt and freshly ground pepper to taste
  • 1 1/2 Pound
    ground turkey
  • 3 Tablespoons
    tart berry jelly (currant works well)
  • 1 Tablespoon
    water
  • Fresh parsley leaves, for garnish

Instructions

  1. Preheat oven to 350 degrees.

  2. In medium saucepan over medium-high heat steam carrot, peppers and broccoli with small amount of water until tender crisp, about 4-5 minutes. Drain and set aside.

  3. In large bowl mix egg, bread crumbs, onion, milk, Italian seasoning, garlic powder, cheese, salt and pepper. Whisk to combine well. Add turkey and mix well.

  4. Lay sheet of wax paper on clean counter. Place turkey mix on paper and pat into 7x11-inch rectangle. Arrange vegetables over turkey 1 inch from edge.

  5. Starting with short width, use wax paper to gently lift turkey mixture edge. Proceed to tightly roll turkey mixture into a loaf, peeling away the paper as you roll. Gently place loaf in greased baking dish.

  6. Bake for about 1┬╝ hours until internal temperature is 170 degrees. Carefully transfer loaf to serving platter.

  7. In small saucepan over medium heat combine jelly with 1 tablespoon water and warm until melted, mashing currants or berries. Brush top with melted jelly and garnish with parsley, laying leaves flat in 6 diagonal rows. Slice and serve.

Nutrition: Per serving: 249 calories, 12 g total fat (3 g saturated fat), 12 g carbohydrate, 24 g protein, 3 g dietary fiber, 183 mg sodium.

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