YIELD Makes 10 servings
|2||pounds ground, skinless, dark and white turkey meat|
|1/2||medium onion, minced|
|3||tablespoons minced fresh parsley|
|1/4||cup low-fat (1%) milk|
|1||teaspoon dry mustard|
|1/4||teaspoon ground white pepper|
|2||slices white bread, lightly toasted and made into coarse crumbs|
- Preheat oven to 350°F.
- Mix together turkey, onion and parsley in large bowl. Set aside.
- Whisk egg until frothy in medium bowl. Add milk, mustard, salt, pepper and nutmeg and whisk to blend. Add bread crumbs and let stand for 5 minutes.
- Add egg mixture to meat mixture and blend well. Spread evenly in 9X5-inch loaf pan.
- Blend together ketchup and water in small bowl. Spread mixture on top of meat. Bake until meat is no longer pink, about 90 minutes. Cut into 10 slices before serving.
|Serving Size:||1 meat loaf slice|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||20 %|
|Meat||3 very lean|
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