Yield: 6 servings
|1 teaspoon||Olive Oil|
|1 medium||Onion; sliced or chopped|
|1 \N||Red Bell Pepper; chopped|
|¼ pounds||Fresh Mushrooms; cleaned, then sliced|
|¼ cup||Fresh Basil; chopped|
|1 pounds||Ground Turkey|
|1 \N||Clove Garlic; minced|
|⅓ cup||Italian-style breadcrumbs|
|⅓ cup||Skim Milk|
|½ cup||Red sauce; (Recommend low-cal Marinara)|
|¼ cup||Cheddar Cheese; grated|
If your New Year's resolutions include an effort to eat better in 1999, you're going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are just over halfway through 31 days of Recipe-a-Day~Light.
Today, we're offering you a tasty main course that is bursting with flavor while counting only about 2.9 grams of saturated fat in each serving.
That's about 5 times less than your Mom's meatloaf, and your serving contains only about 220 calories. Show your Mom how to prepare it for dinner tonight! She'll thank you for it, later.
Preheat oven to 350-F degrees and lightly oil a loaf pan with non-stick cooking spray.
In a large skillet, warm the oil over medium heat. Add onions, bell pepper, mushrooms, and basil. Cook, stirring frequently to toss mixture until softened, about 10 minutes.
Meanwhile, combine turkey, garlic, breadcrumbs, milk, and salt in a large mixing bowl. Blend well with a wooden spoon or with freshly cleaned hands.
Transfer the sautéed mixture to the bowl with the turkey, and let cool. Add the red sauce and cheddar cheese and again mix with your hands to combine.
(Make sure the sautéed vegetables have cooled so they'll be comfortable to blend by hand.)
Place the mixture into the prepared loaf pan and smooth out the edges to evenly distribute the turkey mixture. Bake for 50 to 60 minutes until cooked through. Remove the meatloaf from the oven and let cool at least 5 minutes before slicing to serve.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 17, 1999, converted by MM_Buster v2.0l.