The maple glaze on this turkey loaf makes it deliciously different from other meat loaves. I can easily double it for company, or make an extra loaf and freeze it for a hectic night.
—KARI KELLEY PLAINS, MT
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 2 SERVINGS
1/3 cup coarsely chopped onion
1/3 cup chopped fresh mushrooms
1/3 cup chopped carrot
1/3 cup dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1. In a small skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender; cool slightly.
2. In a small bowl, combine vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. Shape into a 6x3-in. loaf.
3. Place in an 8-in.-square baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.
4. In a small bowl, combine syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 165°. Serve with remaining syrup mixture.
PER SERVING 1/2 meat loaf equals 292 cal., 11 g fat (3 g sat. fat), 90 mg chol., 629 mg sodium, 25 g carb., 2 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.