Turkey Meatloaf with Steamed Brussels Sprouts Recipe
For this recipe I use one pound of 94% fat ground organic turkey, 1/2 cup of instant oatmeal and one cup of Pomi Strained Tomatoes. These are truly only 100% tomatoes from Italy with no additives and come in a BPA-free tetra pack. I place all of the ingredients in a mixing bowl and add 1 tablespoon of Mrs. Dash Onion & Herb seasoning, 1 teaspoon of parsley flakes and 1/2 teaspoon of salt.
I gently mix the ingredients together by hand with a large spoon until blended, and then turn the bowl sideways to gently scoop it onto a glass baking pan lightly greased with olive oil. With the big spoon I shape the mound into a rectangle so that when it's finished it will be easy to cut it into four generous slices.
Next, I place the turkey loaf into a pre-heated 350 degree oven and bake for one hour. When ready, I remove the pan and let the meatloaf cool for about ten minutes before slicing. While waiting for the meatloaf to cool I empty a bag of frozen Brussels sprouts into a pot of boiling water and cook them no longer than two minutes so that they are hot, tender and slightly crunchy.
After I cut the meatloaf I serve mine with 1/2 cup sliced stuffed olives on top for added flavor. I do not use ketchup! I have to confess that I used to be addicted to ketchup to the point that I had more ketchup than meat at times! It is, after all, full of corn syrup and/or refined sugar.
As always, you can adjust your portions for calorie control. Shown are two slices (half) of the meatloaf, 465 calories, with 1/4 cup of sliced stuffed olives, 80 calories, and 8 ounces of Brussels sprouts, 80 calories.