CLASSIC TURKEY LOAF WITH PORTOBELLO SAUCE
Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf
Meatloaf is a homey food that became chic in recent years. You'll find it served in trendy gourmet restaurants, a witty addition to elaborate menus. This recipe is a dressed-up version that calls for ground turkey and is topped with fancy portobello mushrooms, those meaty giants you can find in the produce section of most supermarkets. Have this meatloaf for dinner and then in a sandwich the next day for lunch.
Preparation time: 25 minutes
Cooking time: 60 minutes
Yield: 4 servings
The meatloaf:
Nonstick cooking spray
1 medium onion, minced
1 stalk celery, minced
1 pound lean ground turkey
1/4 cup chopped parsley
1/4 cup fine bread crumbs
1/4 cup skim milk
1 egg white, lightly beaten
1 clove garlic, minced
1 teaspoon dried thyme leaves
1/4 teaspoon nutmeg
1/4 teaspoon pepper
The sauce:
2 teaspoons unsalted margarine (see the tip at the end of the recipe)
1 large portobello mushroom, cleaned and cut into small pieces (about 1 cup)
1 cup low-sodium chicken broth
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/8 teaspoon salt
1. Preheat the oven to 350 degrees.
2. For the meatloaf, coat a large skillet with cooking spray and place over medium heat until hot. Add the onion and celery. Saute, stirring often, until translucent, about 5 minutes.
3. Meanwhile, in a large bowl, combine the turkey, parsley, bread crumbs, milk, egg white, garlic, thyme, nutmeg, and pepper. Add the onion and celery and mix well.
4. Form into a loaf and place in a well-coated loaf pan. Bake 50 minutes or until the internal temperature is 165 degrees.
5. For the sauce, melt the margarine in a saucepan placed over medium heat. Add the mushrooms. Saute, stirring, until tender.
6. Remove from the heat. Add the chicken broth, nutmeg, pepper, and salt. Return to heat. Cook until fragrant and slightly thickened, 5 minutes.
7. When the meatloaf is cooked, unmold, slice, and place portions on warmed dinner plates.
8. Ladle mushroom sauce over sliced turkey loaf.
Tip: Look for brands of margarine that aren't made with hydrogenated oils, which contain trans fatty acids
Tip: Ground turkey is a great substitute for ground beef. Choose ground turkey without skin, for the greatest savings in the saturated fat department. Use ground turkey anywhere you'd use beef, such as pasta sauce, burgers, or casseroles.
Per serving: Kcalories 203 (From Fat 32); Fat 4g (Saturated 1g); Cholesterol 76mg; Sodium 243mg; Carbohydrate 11g (/Dietary Fiber 2g); Protein 31g.
Exchanges: 1/2 starch, 4 very lean meat, 1 vegetable
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