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| NOT MY MEATLOAF but it looks similar Meatloaf (Photo credit: Wikipedia) |
Meatloaf is one of my "go to" comfort foods. With this week's happenings and a rainy day I chose to make my turkey meatloaf. But, I am dieting in perpetuity and have figured out how to make a tasty but healthy meatloaf where a good sized serving won't put you out of your jeans. It is low in fat and calories and high in protein. The raw mushrooms keep the turkey moist. Use your favorite spices or spice mixtures.
Four servings
1 pound of ground white turkey meat
1 egg
2 onions, finely diced and sauteed in oil or cooking spray. (i keep the calories down by using spray and "sweating" the onions in a non stick saucepan. Reserve half in the pan and remove half to cool while you prep the other ingredients
12 large fresh white mushrooms
1/4 cup dry bread crumbs, mine are gluten free
1/2 tsp salt or to taste
1 small can of tomato paste--separate into 1/3 and 2/3 of the can
1/2 tsp barbecue rub--I used Pampered Chef's plus a bit more or to taste
1/2 c dry white wine or dry sherry (not cooking wine or sherry) or broth
Reserve
- 1/2 the mushrooms
- 1/2 the sauteed onions
- 2/3 can tomato paste, and
- the wine/sherry/broth
for the sauce, below.
Finely mince half the mushrooms.
In a large bowl combine all the ingredients except the reserved onions the reserved mushrooms, the 2/3 can of reserved tomato paste and the wine or sherry
Put in a sprayed or oiled and/or non-stick loaf pan.
Bake at 320 F in a convecting or 350 F regular oven for twenty minutes then spread sauce (below) on top.
Sauce
Rough-dice the reserved mushrooms and add to the onions in the sauce pan over a low to medium flame. Sprinkle them with some salt to get them to juice. Cook, stirring often until soften and reduced add wine or sherry as needed. Add the reserved tomato paste and roast it on the bottom of the pan a bit. This "takes the raw off." Add some of the bbq spice to the sauce. It should be thick. Spread on the meatloaf. It will seem a lot but will shrink down. Cook an additional 20 to 30 minutes until bubbling on the sides.
You could also stuff peppers with the mixture and top each with the sauce. but then you want to make sure it cooks long enough that the peppers are cooked through and browning.
Each serving of this, without added oil, has 4 Weight Watchers points according to my calculations. Tonight I served it with corn on the cob and a salad with a non-fat homemade buttermilk dressing.
