Turkey Meatloaf with Sundried Tomatoes Serves: 4 Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chopped garlic
1 teaspoon dried oregano
1/2 cup sun-dried tomatoes, rehydrated
1 1/2 pounds ground turkey
1 cup dry TVP
1 egg
1/2 cup chopped parsley
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese Cooking Instructions
1. Preheat the oven to 425°F.
2. Heat the olive oil over medium heat in a skillet. Add the onion and cook
for 5 minutes. Add the garlic and oregano and cook 2 minutes more and set aside
to cool.
3. Drain the tomatoes and finely chop them.
4. Combine the tomatoes, turkey, breadcrumbs, egg, parsley, skim milk, salt,
pepper and the cooled onion mixture.
Toroughly mix together.
5. Divide the mixture into 4 equal portions.
Pack each portion into a 1
1/2-cup baking dishes, such as a souffle dish or a ramekin. Sprinkle the tops
with cheese and bake for 30 minutes. Let stand for 5 minutes before serving.

1 mini loaf Calories 281;Fat 6 g;Protein 35 g;Carbohydrate
20 g;Dietary Fiber 2 g;Sodium 565 mg WW Pts: 6

Cindy Sue

Ambition is that grit in the soul which creates disenchantment with the ordinary
and puts the dare into dreams.

To dream of the person you would like to be is to waste the person you are.~


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