Thursday, March 5, 2009

Turkey Meatloaf and Mashed Potatoes

Turkey Meatloaf with Mashed Potatoes
Courtesy of Real Simple
Yield: 6 servings

Spinach, whole-wheat bread crumbs, and lean turkey boost the fiber and reduce the fat in this hearty classic. Buttermilk in the potatoes lowers the saturated fat too.

1 1/2 pounds lean ground turkey
1 onion, chopped
1 bunch, fresh spinach - thick stems removed and leaves chopped (about 4 cups)
1 cup flat-leaf parsley, chopped
1/2 cup whole-wheat bread crumbs
2 tablespoons Dijon mustard
1 large egg white
kosher salt and black pepper
1/4 cup ketchup
2 pounds red potatoes, quartered
1 cup buttermilk
1 tablespoon olive oil

Heat oven to 400 degrees. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and 1/2 teaspoon each salt and pepper.

Transfer the mixture to a baking sheet and form it into a 10 inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.

Meanwhile, place the potatoes in a large pot of cold water. Simmer until tender 15 to 18 minutes. Drain the potatoes and mash in the pot with buttermilk, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Serve meatloaf with potatoes.
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