| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
4star, Meatloaf, Turkey |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Carrot; finely chopped |
| 1 |
md |
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 |
tb |
Prepared horseradish; undrained |
| 10 |
oz |
Frozen chopped spinach; defrosted and squeezed almost dry |
| 1/4 |
ts |
Garlic salt |
| 1/2 |
ts |
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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