Very veggie turkey meat loaf
½ small, finely chopped
2 medium, coarsely shredded
Fresh baby spinach
5 oz, (1 package)
1 medium, coarsely shredded
3 medium clove(s), minced
2 tsp, fresh, minced
1 large egg(s)
Uncooked 99% fat-free ground turkey breast
Uncooked quick oats
1 cup(s), or old-fashioned oats
Shredded part-skim mozzarella cheese
- Preheat oven to 375°F. Line large rimmed baking sheet with foil; spray foil with nonstick spray.
- Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until onion begins to soften, about 3 minutes. Add carrots, spinach, zucchini, garlic, and rosemary. Cover and cook, stirring occasionally, until vegetables soften, about 3 minutes. Drain and transfer to large shallow dish to cool slightly.
- Whisk together egg, mustard, Worcestershire sauce, salt, and pepper in large bowl. Add turkey, oats, and vegetable mixture and stir to mix well.
- Transfer mixture to baking pan and form into 4 x 10-inch loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 165°F, about 50 minutes. Sprinkle with mozzarella and let stand 5 minutes before cutting into 12 slices.
- Serving size: 2 slices