I first made this different meat loaf when my husband and I had to start watching our diet. Since then every time I serve it to family and friends, I'm asked for the recipe. The turkey is a nice change.—Ruby Rath, New Haven, Indiana
- 2 pounds ground turkey breast
- 1 cup quick-cooking oats
- 1 medium onion, chopped
- 1/2 cup shredded carrot
- 1/2 cup fat-free milk
- 1/4 cup egg substitute
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup ketchup
- 1/4 cup quick-cooking oats
- In a large bowl, combine the first nine ingredients; mix well. Press into a 9x5-in. loaf pan that has been coated with cooking spray. Combine topping ingredients; spread over loaf. Bake, uncovered, at 350° for 65 minutes or until juices run clear. Yield: 10 servings.
Originally published as Turkey Meat Loaf in Taste of Home February/March 1997, p8
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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