Recipe Source: Deliciously Healthy Family Meals
| Prep time |
Cook time |
Yields |
Serving Size |
| 10 minutes |
55 minutes |
4 servings |
2 slices meatloaf |
For meatloaf:
2 C assorted vegetables, chopped—such as mushrooms, zucchini, red bell peppers, or spinach (Leftover Friendly)
12 oz 99 percent lean ground turkey
½ C whole-wheat breadcrumbs (or substitute regular breadcrumbs)
¼ C fat-free evaporated milk*
¼ tsp ground black pepper
2 Tbsp ketchup
1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
Nonstick cooking spray
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For glaze:
1 Tbsp ketchup
1 Tbsp honey
1 Tbsp Dijon mustard
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Directions
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1
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Preheat oven to 350 ºF.
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-
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2
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Steam or lightly sauté the assortment of vegetables.
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3
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Combine vegetables and the rest of the meatloaf ingredients in a large bowl. Mix well. Spray a loaf pan with cooking spray, and spread meatloaf mixture evenly in the pan.
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4
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Combine all ingredients for glaze. Brush glaze on top of the meatloaf.
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5
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Bake meatloaf in the oven for 45–50 minutes (to a minimum internal temperature of 165 ºF).
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6
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Let stand for 5 minutes before cutting into eight even slices.
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7
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Serve two slices on each plate.
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Tip:
For picky eaters, try chopping vegetables in a food processer to make them smaller (and "hidden").
* Evaporated milk can be kept tightly sealed in the refrigerator for up to 3 days. Search the Keep the Beat™: Deliciously Healthy Eating Web site for other recipes using evaporated milk.
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