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Nutrition
Facts:
(per serving) |
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Calories: 208
Total Protein: 19g
Soy Protein: 2g
Carbohydrate: 16g
Fat: 8g
Sodium: 556mg
Cholesterol: 75mg
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This recipe is: |
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Low
Cholesterol |
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Recipes - Main
Dish
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Rolled
Turkey Meatloaf
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| Serves: 10 |
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| Deliciously
different from your mom's meat loaf, unless
your heritage is Italian-American, this colorfully
stuffed roll has its roots in the comforting
cooking of southern Italy.
Pretty enough to serve at a party, this
colorful loaf combines bold, sausage-flavored
soymeat with lean ground turkey breast and
fresh spinach. A great choice when you need
a hearty dish for meat lovers, it uses Lightlife's
Gimme Lean in place of bulk sausage. Blended
with the other ingredients, this fat-free,
cholesterol-free soymeat disappears so completely
that no one will guess it is the source
of the big taste in this attractive dish.
Serve sliced, either hot and accompanied
by your favorite light tomato sauce (or
a good store-bought marinara), or cold in
a hearty sandwich. This meat loaf full of
greens, currants or raisins, and cheese
keeps for up to 3 days, so you can make
it well ahead. It also freezes well.
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| Measures
Translation Table |
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| Ingredients: |
1 1/3
pounds gound turkey breast (1% fat)
7 ozs. (1/2 pkg.) Lightlife
Gimme Lean™ Sausage Meat
1 large egg, beaten
1 tsp. salt
1/4 tsp. feshly ground pepper
4 slices soft white bread, crusts removed,
torn in pieces
1/2 cup skim milk
Filling
1 Tbsp. plus 1/2 tsp. extra virgin olive oil
2/3 cup finely chopped onion
1 large garlic clove, finely chopped
1 1/2 pounds fresh spinach, stemmed, washed
and coarsely chopped
1/2 cup dried currants or raisins
freshly ground pepper
1/3 cup freshly grated romano cheese (3/4
oz.) |
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| Instructions: |
- Preheat the oven to 350°F. Cover
a 15-inch x 12-inch jellyroll pan with
aluminum foil and coat the foil with cooking
spray.
- Place the turkey, soy sausage meat,
egg, salt and pepper in a large bowl.
In another bowl, mash the bread with the
milk. Squeeze the bread to eliminate excess
milk. Add it to the meat mixture. Vigorously
combine the mixture with a fork until
it is evenly blended. Spread the mixture
in the prepared pan, using the back of
the fork, then a rubber spatula to make
an even layer. Cover the meat with plastic
wrap. Refrigerate it while making the
filling.
- Heat 1 tablespoon of the oil in a medium
non-stick skillet over medium-high heat.
Saute the onion and garlic until soft,
4 minutes. Mix in the spinach. Cook, stirring
occasionally, until the spinach is soft
and dry, about 6 minutes. Mix in the currants,
and pepper.
- Remove the plastic and spread the spinach
filling over the meat with a rubber spatula,
leaving a 1-inch margin all around. Sprinkle
the cheese over the filling. Lifting the
foil along the side facing you, roll the
meat loaf like a jelly roll, pushing it
forward a bit at a time and lifting the
foil, until you have a long log. Pat the
loaf gently to compact it. Brush the remaining
oil over the meat.
- Bake until a thermometer inserted in
the center of the meatloaf reads 160°
F. Let the meat loaf sit 15 minutes. Slice
it and serve hot. Or cool it completely,
wrap in plastic wrap and refrigerate.
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