Healthy Turkey Meatloaf
Chelsea Handler's brother, Roy, is a professional chef in Los Angeles who often prepares meals for his younger sister. Here, Roy adapts Chelsea's favorite dish for SHAPE. Enjoy!
- Cooking spray
- 17" loaf (about 4 1/2 ounces) stale, crusty bread
- 2 cups lowfat milk
- 5 pounds ground turkey breast
- 3 cloves sliced garlic
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups ketchup
- 1/2 cup Dijon mustard
- 1/2 cup diced onion
- 1/4 cup chopped flat-leaf parsley
- Spray a baking sheet with cooking spray and preheat oven to 400 degrees F.
- Tear bread into small chunks and place in a large mixing bowl. Add the milk and make sure bread is immersed. Let sit 30 minutes, mixing the bread and milk every 10 minutes, until the bread is thoroughly moistened. Add all of the ingredients except 1/4 cup mustard and 1/2 cup ketchup. Mix well and season with salt and pepper.
- Form into 2 equal size cylindrical loaves and put on a prepared baking sheet. Mix the remaining mustard and ketchup and spread evenly over the loaves. Bake for an hour or until juices run clear. (The loaves should be firm to the touch.) Remove from oven and let rest for 10 minutes before slicing.
- Recipe courtesy of Roy Handler.
- Serving size based on 2 slices
Per serving: 230 kcal cal., 2 g fat (1 g sat. fat), 625 mg sodium, 1 g fiber, 36 g pro., 75 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet