The inspiration for this recipe was one of Rachael Ray’s 30 Minute Meals, in which she made spaghetti with turkey meatballs in a mushroom gravy, incorporating all the flavors of Thanksgiving turkey and dressing. Instead of spaghetti and meatballs, I made a version of meatloaf using lean ground turkey breast. My turkey-junkie husband declared it an absolute success.
Makes 6 Servings
1½ pounds lean ground turkey breast
2 cups seasoned stuffing mix ground into bread crumbs (yield: approx. 1 cup)
¼ cup egg substitute
¼ cup diced onion
¼ cup diced celery
1 Tbsp. poultry seasoning
1 regular size can condensed cream of chicken soup (reduced sodium and fat, if possible)
Preheat oven to 350°. Combine all ingredients except the soup in a large bowl until mixed well. Mold into an ungreased stainless steel loaf pan (approx. 9” X 4”). Pour ¾ of the contents of the can of soup over top of loaf (reserve the remaining soup for gravy*). Cover with aluminum foil, shiny side down, and place on the center shelf of the oven. Bake for 35 minutes. Remove foil and bake for an additional 10 minutes. (Times may vary for glass or stoneware loaf pans) After removing the turkey loaf from the oven, let it stand for 10 minutes before slicing. Divide the turkey loaf into six equal portions and slice.
*To make additional gravy, thin reserved ¼ cup of the cream of chicken soup with ½ cup of turkey or chicken stock. Whisk together in a small pan over low heat. Season as desired with poultry seasoning or other spices. Serve on the side with the turkey loaf.
Now you don’t have to wait for the holidays to enjoy the flavors of Thanksgiving turkey. This dish is figure-friendly, too. Enjoy!