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Vegetable-Stuffed Turkey Loaf
| Vegetable-Stuffed Turkey Loaf |
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| 1 lb |
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ground turkey |
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| 1 |
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Egg beaten |
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| 2/3 cup |
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quick cooking oats |
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| 1/4 cup |
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reduced-sodium chicken bouillon |
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| 3 Tbs |
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chili sauce |
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| 1 Tbs |
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dried minced onion |
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| 1 Tbs |
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dried parsley |
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| 1/2 tsp |
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Italian seasoning |
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| 1/4 tsp |
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garlic powder |
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| 1/8 tsp |
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pepper |
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| 1 |
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Package (10 ounces) frozen mixed vegetables thawed and well drained |
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| 2 |
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Slices (1 ounce each) reduced-fat, reduced-sodium American cheese |
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Additional chili sauce (optional) |
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| 1 Tbs |
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dried minced onion minced |
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| 1 |
In medium-size bowl combine turkey, egg, oats, bouillon, chili sauce, onion, parsley, Italian seasoning, garlic powder and pepper. Divide turkey mixture in half and set aside. |
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Coat an 8-X 4-X 2-3/8-inch loaf pan with non-stick cooking spray. Press one half of turkey mixture into loaf pan. Top turkey layer with vegetables. Top vegetable layer with cheese slices. Press remaining turkey mixture into loaf pan, sealing all edges. |
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Bake at 350 degrees F. 50 to 60 minutes or until turkey loaf is no longer pink in center. Allow to stand 5 minutes; unmold turkey loaf onto a plate. Garnish with additional chili sauce, if desired. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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211.00 |
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| Calories From Fat (39%) |
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81.78 |
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% Daily Value |
| Total Fat 9.00g |
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14% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 523.00mg |
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22% |
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| Carbohydrates 12.00g |
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4% |
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| Net Carbohydrates 12.00g |
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| Protein 20.00g |
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40% |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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Source: The National Turkey Federation
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