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Ingredients
- Nonstick aluminum foil
- 16 oz sliced fresh baby portabella mushrooms
- 1 teaspoon extra-virgin olive oil
- 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
- 1 tablespoon salt-free garlic-herb seasoning
- 1 cup old-fashioned oats
- 1 ½ cups pasta sauce, divided
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup egg substitute
- 2 tablespoons grated Parmesan cheese
- 1 lb lean ground turkey, 7% fat
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Spread mushrooms in single layer on baking sheet and bake 18–20 minutes until brown and dry; remove from oven and let stand to cool.
- Meanwhile, preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan and swirl to coat. Add trinity mix and seasoning; cook 3–4 minutes until tender. Stir in oats, ½ cup pasta sauce, salt, and pepper, then remove from heat and stir until blended and cool.
- Reduce oven to 350°F. Place mushrooms in food processor bowl; pulse 5–6 times until roughly chopped. Add oat mixture, egg substitute, and cheese; pulse 2–3 times until blended. Place mushroom-oat mixture and turkey in large bowl; stir until blended.
- Transfer mixture to baking sheet and form into meatloaf (wash hands). Spread remaining 1 cup pasta sauce on top of meatloaf; bake 35–40 minutes until 165°F. Let rest 3–5 minutes; slice and serve.
Amount per ⅙ recipe serving: Calories 240, Total Fat 9g, Sat Fat 2g, Trans Fat 0g, Chol 50mg, Sodium 390mg, Total Carb 21g, Fiber 5g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%