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Nutrition Facts
Serving Size 1 (144g) Recipe makes 8 servings
Calories 156
Calories from Fat 29		(18%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 953mg		39%
Potassium 407mg		11%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 1.6g	6%
	Sugars 2.6g
Protein 19.5g		38%
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Turkey & Leftover Veggie Meatloaf

Recipe #395135 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Melanie B.
Oct 16, 2009

This recipe came about last week when I wanted to make some healthy comfort food that we could have for dinner and take leftovers camping...using what I had in the refrigerator. I think it is my best meatloaf yet!

SERVES 8 -12 (change servings and units)

Ingredients

1 lb ground turkey breast
3/4 cup mild fresh salsa
1/2 cup sliced mushrooms
3/4 cup fresh spinach, washed and dried
1/2 cup white onion, diced
1/2 cup panko
1/4 cup romano cheese, fresh grated
1/4 cup egg substitute
1 tablespoon fresh thyme leave
2 tablespoons fresh parsley, chopped
2 teaspoons fresh oregano, minced
1 fresh garlic clove, minced
2 teaspoons salt
1 teaspoon pepper
1 tablespoon worcestershire sauce
1/4 cup panko, reserved for topping
2 roma tomatoes, thinly sliced for topping

Directions

1
Mix together all ingredients (except the last two) in a large bowl. Adjust seasoning to your taste if desired.
2
Place in small mini-bread tins. Top with the tomatoes and Panko Crumbs. Add an additional sprinkle of salt and cracked pepper if desired.
3
Bake in oven preheated to 350 degrees for about 30 minutes, or the internal temperature hits 180 degrees.
4
Enjoy with your favorite comfort side dishes - like scalloped potatoes or potato soup!