Yield: 2 servings
|\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||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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