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Turkey, Vegetable, and Oat Mini-Meatloaves with Marinara Sauce

Turkey, Vegetable, and Oat Mini-Meatloaves with Marinara Sauce

Ingredients

  • Expeller-pressed canola oil spray
  • 1 8 ounce package crimini (baby bella) mushrooms (about 2 1/2 cups)
  • 1 small yellow onion, cut into eighths (1 cup, or 160 grams)
  • 4 cloves garlic (or 2 teaspoons [6 grams] minced)
  • 1 tablespoon extra-virgin olive oil
  • 1 cup dry rolled oats
  • 2 large eggs
  • 1 pound lean ground turkey (or beef or bison)
  • 1 3/4 cups pasta sauce, divided
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celcius, or gas mark 5). Coat a 9 x 13-inch (23 x 33 centimeters) baking pan or six mini loaf pans with spray. Pulse mushrooms in food processor until finely chopped and add them to large bowl. Repeat with onion and garlic.
  2. Place large frying pan over medium heat and add oil. When oil is shimmering, add vegetables and saute for 7 minutes or until water releases and evaporates completely, lowering the heat as necessary. Set aside.
  3. Process oats until they are of a fine consistency. Whisk eggs in bowl used for vegetables. Add processed oats, turkey, 3/4 cup (188 grams) of pasta sauce, cooked vegetables, vinegar, Italian seasoning, salt, and pepper and stir together with a fork until blended.
  4. Scoop mixture into 6 mounds on pan or into each mini-loaf pan, about cup (187 grams) each. Shape each mound into a 4 x 2-inch (10 x 5 cm) loaf. Spread remaining 1 cup (250 grams) of pasta sauce on top of loaves, distributing evenly. Bake on middle rack for 25 minutes, turning pan midway through cooking, until loaves are firm or a thermometer inserted in the middle reads at least 165 degrees Fahrenheit. Allow loaves to rest for 5 minutes before serving.

Note

  • Recipe from Michelle Dudash, chef and author of Clean Eating for Busy Families.

Nutrition Information

Per serving: 330 kcal cal., 12 g fat (3 g sat. fat), 32 g carb., 5 g fiber, 23 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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