This turkey meatloaf is even better the next day in sandwiches or crumbled on top of a salad. It freezes well for up to three weeks and keeps in the refrigerator for several days, so it’s easy to get more than one meal from it.
Targeted Side Effects: Fatigue, anemia, insomnia, muscle aches
A good source of vitamins C and A and iron
Calories: 160; Total Fat: 3 g; Saturated Fat: 0 g; Total Carbohydrates: 13 g; Fiber: 2 g; Protein: 21 g
1 pound ground turkey
1 egg (shell rinsed), beaten
1 small to medium carrot, shredded
⅓ cup oats or gluten-free bread crumbs
½ cup sliced, sautéed mushrooms (fresh preferred but canned, drained okay)
¼ teaspoon dried oregano
¼ teaspoon dried basil or 1 tablespoon chopped fresh basil
¼ cup chopped onion
Salt and pepper, to taste
½ cup marinara sauce
Preheat oven to 350°F
1. In a medium bowl, combine all ingredients except marinara sauce.
2. Pat into a 9 × 5-inch loaf pan.
3. Bake, covered, for 25 minutes.
4. Remove from oven and coat top of meatloaf with marinara sauce. Replace cover and bake for another 20 minutes or until the internal temperature rises to 165°F. The sauce should have thickened; If not, turn the oven to broil and broil, uncovered, for two to three minutes.
5. Be careful not to over bake or loaf will be dry.
Health Tip 101: Turkey is a good source of protein, iron, zinc, potassium, and phosphorus. It also contains the amino acid tryptophan, which is used by the body to produce the neurotransmitter serotonin. Boosting serotonin levels can improve mood.