| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post2 |
2 |
servings |
INGREDIENTS
|
|
Olive oil spray |
| 1 |
c |
Coarsely chopped onion |
| 1 |
c |
Coarsely chopped carrots |
| 1/2 |
c |
Chopped mushrooms |
| 1/2 |
c |
Plain bread crumbs |
| 3/4 |
lb |
Ground turkey breast |
| 1 |
|
Egg white |
| 12 |
|
Pitted Kalamata olives; sliced |
| 1/4 |
ts |
Hot pepper flakes |
| 1/4 |
c |
Diced low-fat ham |
| 1 |
c |
Canned crushed tomatoes |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 450 degrees. Line a baking sheet with foil. Coat a nonstick
skillet with olive oil spray; add onion and carrots. Saute 5 minutes over
medium heat. Remove half the vegetables; set aside. Add mushrooms to
skillet; saute 2 minutes. Pour vegetables from skillet into a large bowl.
Add bread crumbs, turkey and egg white. Shape mixture into 2 loaves, each
about 6 inches by 3 inches. Place on baking sheet; bake 15 minutes.
Meanwhile, spray skillet with olive oil spray; return reserved onion and
carrots to skillet. Add olives, pepper flakes, ham and tomatoes. Cover;
cook 5 minutes over medium heat. Remove from heat; add salt and pepper to
taste. When meatloaf is cooked through, remove from oven and top with
tomato mixture. Yield: 2 servings.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Linda Gassenheimer
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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