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@...
Converted by MM_Buster v2.0l.