Healthy Makeover Meatloaf

Mangoaddict

1 tablespoon(s) olive oil
2 stalk(s) celery, finely chopped
1 small onion, finely chopped
1 clove(s) garlic, crushed with press
2 pound(s) lean ground turkey
3/4 cup(s) (from 1 1/2 slices bread) fresh whole wheat bread crumbs
1/3 cup(s) fat-free milk
1 tablespoon(s) Worcestershire sauce
2 large egg whites
1/2 cup(s) ketchup
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) Dijon mustard
Directions

1. Preheat oven to 350 degrees F. In 12-inch nonstick skillet, in oil, cook celery and onion on medium 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Transfer vegetables to large bowl; cool slightly.
2. To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; mix with hands until well combined but not overmixed. In cup, mix Dijon and remaining 1/4 cup ketchup.
3. In 13" by 9" metal baking pan, shape meat mixture into 9" by 5" loaf. Spread ketchup mixture over top of loaf.
4. Bake meatloaf 55 to 60 minutes or until meat thermometer inserted in center reaches 160 degrees F. (Temperature will rise to 165 degrees F upon standing.)
5. Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Nutritional Information
(per serving)

Calories 230
Total Fat 11g
Saturated Fat 3g
Cholesterol 80mg
Sodium 500mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars --
Protein 25g
Calcium

Mangoaddict

1 tablespoon(s) olive oil
2 stalk(s) celery, finely chopped
1 small onion, finely chopped
1 clove(s) garlic, crushed with press
2 pound(s) lean ground turkey
3/4 cup(s) (from 1 1/2 slices bread) fresh whole wheat bread crumbs
1/3 cup(s) fat-free milk
1 tablespoon(s) Worcestershire sauce
2 large egg whites
1/2 cup(s) ketchup
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) Dijon mustard
Directions

1. Preheat oven to 350 degrees F. In 12-inch nonstick skillet, in oil, cook celery and onion on medium 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Transfer vegetables to large bowl; cool slightly.
2. To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; mix with hands until well combined but not overmixed. In cup, mix Dijon and remaining 1/4 cup ketchup.
3. In 13" by 9" metal baking pan, shape meat mixture into 9" by 5" loaf. Spread ketchup mixture over top of loaf.
4. Bake meatloaf 55 to 60 minutes or until meat thermometer inserted in center reaches 160 degrees F. (Temperature will rise to 165 degrees F upon standing.)
5. Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Nutritional Information
(per serving)

Calories 230
Total Fat 11g
Saturated Fat 3g
Cholesterol 80mg
Sodium 500mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars --
Protein 25g
Calcium

Nonibug

My step-son just informed me last night that hes tired of eating chicken all the time lol...and that he wants some of my "famous" chili. I wonder if I follow this to make it a bit healthier if he will notice?:laugh: Sounds delicious, thank you for sharing it:flowerforyou:

ranaelynn

I make chili all the time with the cold weather - the beans / fiber are actually great for you. Here are the things I do to try and keep it as low cal as I can. I either use ground turkey or ground beef that is at least 96%. I use splenda brown suger (don't know if you use brown suger but a couple table spoons is what goes in mine) Then read the labels for any of the canned tomotoe/paste/stewed or what ever else you put in, try and find the suger free ones if you can. If you like crakers or cheese with your chili there are plenty of low sodium low fat options out there. So by all means make that yummy comfort food - OH and my advise is dont tell the family what you changed and I bet they wont even know. If your worried they might with the turkey then go half and half, but if your chili is anything like mine the spices and the 'hot' is what the taste is all about and that more than covers any flavor change in meats. :happy: