Italian Meatloaf (With Carrot) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Created by Jessica Seinfeld From the book Deceptively Delicious A perfect place to use a food processor to save time. Finely chopped raw carrot will work as well as puree. Ingredients:
nonstick cooking spray |
1 cup italian seasoned breadcrumbs (seasoned) |
1/2 cup nonfat milk (skim) |
2 tablespoons olive oil |
1/2 onion, finely chopped |
2 celery ribs, finely chopped |
1 lb lean ground turkey |
1/2 cup parmesan cheese, grated |
1/2 cup carrot puree |
1/4 cup ketchup |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup tomato sauce |
4 slices turkey bacon |
Directions:
1. Preheat the oven to 350°. Coat a 9 x 5 loaf pan with cooking spray.
2. In a large bowl, soak the breadcrumbs in milk.
3. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil.
4. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer.
5. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.
6. Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top.
7. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.
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