Ingredients: |
Ingredients: Cooking spray
1Tbsp Olive Oil
1/2 small onion, finely chopped
2 medium Carrots, coarsely shredded (or chopped)
1 (5 oz.) bag Fresh baby spinach
1 medium zucchini, coarsely shredded (or chopped)
3 medium cloves Garlic, minced
2 tsp fresh Rosemary, minced
1 large Egg
2Tbsp Dijon Mustard
2Tbsp Worcestershire sauce
1⁄2 tsp Table salt
1⁄4 tsp Black pepper
1pound Uncooked 99% fat-free ground turkey breast
1cup Uncooked quick oats or old-fashioned oats
Ketchup
1⁄2 cups Shredded part-skim mozzarella cheese
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Directions: |
Directions:Preheat oven to 375°F. Line large rimmed baking sheet with foil; spray foil with nonstick spray.
Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until onion begins to soften, about 3 minutes. Add carrots, spinach, zucchini, garlic, and rosemary. Cover and cook, stirring occasionally, until vegetables soften, about 3 minutes. Drain and transfer to large shallow dish to cool slightly.
Whisk together egg, mustard, Worcestershire sauce, salt, and pepper in large bowl. Add turkey, oats, and vegetable mixture and stir to mix well.
Transfer mixture to baking pan and form into 4 x 10-inch loaf. Cover with ketchup and bake until instant-read thermometer inserted into center of meat loaf registers 165°F, about 50 minutes. Sprinkle with mozzarella and let stand 5 minutes before cutting into 12 slices.
Serving size: 2 slices |
This recipe for Very Veggie Meatloaf is from