| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
4star, Meatloaf, Turkey |
8 |
Servings |
INGREDIENTS
| 1 |
|
Carrot, finely chopped |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Rib celery, finely chopped |
| 2 1/2 |
lb |
Skinless turkey light meat |
|
|
ground |
| 2 |
c |
Herb stuffing mix seasoned |
|
|
crushed |
| 1 |
T |
Prepared horseradish |
|
|
undrained |
| 10 |
oz |
Frozen chopped spinach |
|
|
defrosted and squeezed |
|
|
almost dry |
| 1/4 |
t |
Garlic salt |
| 1/2 |
t |
Fresh ground black pepper |
| 1/4 |
c |
Chunky salsa |
|
|
Ketchup, low sodium |
INSTRUCTIONS
Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with
no-stick cooking spray. In a large mixing bowl, thoroughly mix all the
ingredients. Bake in the center of the oven for 50 to 60 minutes or
until the temperature of the loaf reaches 160 degrees. Let cool in the
pan for 10 minutes, then transfer to a serving platter. Let cool
another 5 minutes before slicing. Serve with extra salsa or ketchup.
PER SERVING: 295 cals, 3.5 g fat, 10.8% Review: From Salli's Kitchen.
An instant winner! Chunk the leftovers and add to canned or homemade
clearer broth soups. >From PatH's Kitchen. Excellent! Thanks Salli.
11/97 redux. Recipe by: Gardner's Market- Miami (4-18-96) Posted to
MC-Recipe Digest V1 #888 by KitPATh <phannema@wizard.ucr.edu> on Nov
07, 1997
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