This recipe was given to me by my friend, Julie. She is another great cook! Hmmmm. I see a trend. Like my friend who gave me the recipe for the Turkish Lentil Soup I posted a couple of days ago, many of my friends enjoy cooking nutritious food as much as I do. This particular entree originally included a layer of cheese in the middle, which I omitted as I don't tolerate the fat in cheese very well. It also used cracker crumbs rather than the oats that I used. The resulting product is so incredibly soft, yet tasty.
I tried substituting Egg Beaters for the eggs one time, but the taste was inferior and there was only 1 gram less of fat, so I decided to use the real eggs. Real is almost always better than artificial, and if a small amount is used in a large batch, it doesn't seem to have negative effects on my digestive system.
The sauce has just the right amount of tang to make this turkey meatloaf incredibly delicious! I had two pieces for my lunch today, along with some roasted sweet potatoes.
The way I roast sweet potatoes makes them soft enough to "squeeze through a tube of toothpaste for sure" which was my gastroenterologist's recommendation for me for over 4 years. My son, Sam, thought the sweet potatoes were "mushy" so he fried his on the stove top before he ate them, to dry them out a bit. Mushy works great for me, however. What was most astounding was that he washed the pan and put it away after he finished! Yes, I think living with other guys last year taught him about the importance of cleaning up after himself. Now that is true PZAZZ!
Ingredients:
- 2/3 cup quick-cook dry oats (or I have used crushed Sage dressing and then omitted the sage listed later) (oats is what I used for nutritional analysis)
3/4 cup low-fat milk
20 oz. ground lean turkey
2 eggs, slightly beaten
1/4 cup finely grated onion
1 tsp salt
1/8 tsp pepper
1/2 tsp ground sage
Sauce:
3 Tablespoons brown sugar
1/4 cup catsup
1/4 tsp nutmeg
1 tsp dry mustard
Preheat oven to 350 degrees. Combine oats, milk, turkey, eggs, onion and seasonings and mix well. Place in a 5 x 9 lightly oiled loaf pan. Combine sauce ingredients and spread on the turkey loaf. Bake for 1 hour.
Nutrition per serving:
Servings per recipe: 8 slices
Serving Size: 1 slice
Calories: 173
Total Fat: 7 g
Cholesterol: 92 mg
Sodium: 166 mg
Total Carbs: 10 g
Dietary Fiber: 1 g
Protein: 18 g
