Wednesday, January 20, 2010

Turkey Meatloaf w/ Red WIne Sauce

I was a little skeptical of this 'diet friendly' recipe, but I was definitely proven wrong. It called for oatmeal as a binder which I had seen before. I thought the oatmeal would make it dry and chalky, but it  didn't! And you can't even tell it's in there. Even though this dish is super healthy and uses lean ground turkey, it doesn't lack in flavor. A mix of herbs and fresh garlic, plus a robust red wine tomato sauce gives this meatloaf a great taste. Shredded zucchini helps with the moistness and egg whites make for a light texture.

If you're looking for a healthy and tasty dish to make with lean ground turkey, try this meatloaf, I think you'll be pleasantly surprised.

Turkey Meatloaf with Red Wine Sauce
1 can (6 ounces) no-salt-added tomato paste
1/2 cup dry red wine
1/2 cup water
1 clove garlic, minced
1/2 tsp dried basil leaves
1/4 tsp dried oregano
1/4 tsp salt
1 pound ground turkey breast (98% Fat Free)
1 cup oatmeal
1/4 cup liquid egg substitute or 2 egg whites
1/2 cup shredded zucchini
Preheat the oven to 350 degrees F.

Combine the tomato paste, red wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, and reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.

Combine the turkey, oatmeal, egg substitute, zucchini, and 1/2 cup of the tomato mixture in a large bowl. Mix well.

Shape into a meat loaf, and place in an ungreased 8- x 4-inch loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining tomato mixture over the top of the loaf. Bake for 15 minutes longer. Remove to a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.

Yield: 8 servings

Recipe Source: South Beach Diet

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