Cook’s Corner: Turkey Meatloaf with Lemon Rosemary Glaze

 

 

 

Prep: 20 minutes plus standing

Bake: 1  Hour plus standing

 

Meatloaf Ingredients:

1. Nonstick cooking spray
2. 1 large egg
3. 2 pounds 93 % lean ground turkey
4. 4 ounces shitake mushrooms, stems removed and thinly sliced (about 1 cup)
5. 1 small red onion, finely chopped
6. 1/2 red bell pepper, finely chopped
7. 1/2 cup low fat milk
8. 1/2 cup old fashioned rolled oats
9. 1 Tablespoon chopped fresh rosemary leaves
10. 1 Tablespoon fresh lemon juice
11. 1 teaspoon lemon zest
12. 3/4 teaspoon salt
13. 1/3 teaspoon ground black pepper

 

GLAZE:

1. 3 Tablespoons light brown sugar
2. 1 Tablespoon chopped fresh rosemary leaves
3. 1 Tablespoon Dijon mustard
4. 1 Tablespoon fresh lemon juice
5. 1 teaspoon lemon zest

Method:

1. Preheat oven to 350 degrees.  Spray 9x5 inch loaf pan with nonstick cooking spray.  In large bowl, lightly beat egg.  Add remaining meatloaf ingredients and gently mix until just combined. with rubber spatula. evenly spread turkey mixture in prepare pan.  Bake 30 minutes.
2. In small bowl, whisk together glaze ingredients. Spoon glaze over top of meatloaf. Bake meatloaf 39 minutes longer or until internal temperature reaches 155 degrees.  Let stand 5 minutes before slicing.

 

Nutritional Values per Serving:

204 Calories 8g fat, 2g sat fat 90mg cholesterol 311 mg sodium 11g  carbohydrates 1g Fiber 22g Protein

Source: Med Shoppe Pharmacy