Mediterranean meatloaf

Yield: 2 servings

Measure Ingredient
\N \N Olive oil spray
1 cup Coarsely chopped onion
1 cup Coarsely chopped carrots
½ cup Chopped mushrooms
½ cup Plain bread crumbs
¾ pounds Ground turkey breast
1 \N Egg white
12 \N Pitted Kalamata olives; sliced
¼ teaspoon Hot pepper flakes
¼ cup Diced low-fat ham
1 cup Canned crushed tomatoes
\N \N Salt
\N \N Freshly ground black pepper

Preheat oven to 450 degrees. Line a baking sheet with foil. Coat a nonstick skillet with olive oil spray; add onion and carrots. Saute 5 minutes over medium heat. Remove half the vegetables; set aside. Add mushrooms to skillet; saute 2 minutes. Pour vegetables from skillet into a large bowl.

Add bread crumbs, turkey and egg white. Shape mixture into 2 loaves, each about 6 inches by 3 inches. Place on baking sheet; bake 15 minutes.

Meanwhile, spray skillet with olive oil spray; return reserved onion and carrots to skillet. Add olives, pepper flakes, ham and tomatoes. Cover; cook 5 minutes over medium heat. Remove from heat; add salt and pepper to taste. When meatloaf is cooked through, remove from oven and top with tomato mixture. Yield: 2 servings.

Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Linda Gassenheimer Formatted for MasterCook by Susan Wolfe - swolfe1@...

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