Turkey Breast Meat Loaf
the Editors of Publications International, Ltd.
Yield
Makes 8 servings
Ingredients
| 2 | pounds ground turkey breast |
| 1 | cup grated zucchini with skin |
| 3/4 | cup diced red bell pepper |
| 3/4 | cup diced green pepper |
| 1/2 | cup uncooked old-fashioned oats |
| 2 | eggs, beaten |
| 1 | tablespoon low-carb ketchup (see Note) |
| 1 | teaspoon Dijon-style mustard |
| 1 | teaspoon dried thyme |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon salt |
| Chopped parsley for garnish (optional) |
Preparation
- Preheat oven to 400°F. In a large bowl, combine all ingredients, stirring to mix well.
- Spray a 9X5X2-inch loaf pan with nonstick cooking spray. Line bottom with waxed paper or parchment paper cut to fit. Spray lightly. Add meat loaf mixture, pressing down with spoon or spatula to pack firmly and level top.
- Bake 1 hour or until cooked through (meat thermometer inserted into center of loaf registers 165°F). Remove from oven. Let rest 15 minutes. Run spatula around edges to loosen. To unmold meat loaf, place 10-inch plate on top of pan, invert. Remove waxed paper or parchment from bottom. Sprinkle with chopped parsley, if desired.
- Cut meat loaf into 8 (1-inch thick) slices before serving.
Note
Some brands of ketchup have more sugar than others, so check labels for ketchup with 4 grams or less of carbohydrate per 2 tablespoon serving.
Nutritional Information
| Serving Size: | 1 meat loaf slice |
| Calories | 179 |
| Calories from Fat | 13 % |
| Total Fat | 2 g |
| Saturated Fat | <1 g |
| Cholesterol | 123 mg |
| Carbohydrate | 7 g |
| Fiber | 1 g |
| Protein | 31 g |
| Sodium | 219 mg |
Dietary Exchange
| Starch | 1/2 |
| Meat | 3 |
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