This is the main content.
Recipes
Savory Turkey Meatloaf with Berry Salad and Oat-Almond Crumble
6 servings
1 hour, 30 minutes total (Active 30 minutes)
  • Prepare meatloaf recipe through step 2 (30 minutes)
  • Prepare salad through step 1 (10 minutes)
  • Complete meatloaf, then complete salad while meatloaf bakes; serve (50 minutes)
Savory Turkey Meatloaf
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
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Note: To make 6 individual meatloaves, divide mixture in step 4, then bake 12–15 minutes until 165°F.
Berry Salad and Oat-Almond Crumble
Ingredients
  • Nonstick aluminum foil
  • 1 cup old-fashioned oats
  • ¼ cup sliced almonds
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon agave nectar
  • 8 oz fresh strawberries
  • 1 (5 oz) package spring mix salad blend
  • ¼ cup lite balsamic vinaigrette
Steps
    1. Preheat oven to 350°F. Line baking sheet with foil. Combine oats, almonds, salt, pepper, and agave nectar; toss until blended. Spread mixture evenly on baking sheet; bake 4–5 minutes until golden and crisp. Let stand 5 minutes to cool.
    2. Slice strawberries (about 2 cups). Place greens, strawberries, and vinaigrette in salad bowl and toss to coat. Sprinkle with oat-almond topping; serve.
Serving Suggestions
  • Complete your meal with steamed green beans, sprouted whole grain bread, and fresh-cut fruit for dessert.
  • Make a double batch of the oat-almond crumble and store the extra in an airtight container up to 30 days to enjoy as a light snack .
Savory Turkey Meatloaf

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%

Berry Salad and Oat-Almond Crumble

Amount per ⅙ recipe serving: Calories 120, Total Fat 4.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 190mg, Total Carb 19g, Fiber 3g, Total Sugar 7g, (Incl. 3g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 4%