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.
This recipe appears in: Turkey
|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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