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Mediterranean Meatloaf

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Olive oil spray

  2. 1 cup 62g / 2 1/5oz Coarsely chopped onion

  3. 1 cup 110g / 3.9oz Coarsely chopped carrots

  4. 1/2 cup 73g / 2.6oz Chopped mushrooms

  5. 1/2 cup 73g / 2.6oz Plain bread crumbs

  6. 3/4 lb 340g / 11oz Ground turkey breast

  7. 1 Egg white

  8. 12 Pitted Kalamata olives - sliced

  9. 1/4 teaspoon 1 1/3ml Hot pepper flakes

  10. 1/4 cup 36g / 1 1/3oz Diced low-fat ham

  11. 1 cup 62g / 2 1/5oz Canned crushed tomatoes

  12. Salt

  13. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Line a baking sheet with foil.

  2. Coat a nonstick skillet with olive oil spray; add onion and carrots. Saute 5 minutes over medium heat. Remove half the vegetables; set aside. Add mushrooms to skillet; saute 2 minutes. Pour vegetables from skillet into a large bowl. Add bread crumbs, turkey and egg white. Shape mixture into 2 loaves, each about 6 inches by 3 inches. Place on baking sheet; bake 15 minutes.

  3. Meanwhile, spray skillet with olive oil spray; return reserved onion and carrots to skillet. Add olives, pepper flakes, ham and tomatoes. Cover; cook 5 minutes over medium heat. Remove from heat; add salt and pepper to taste. When meatloaf is cooked through, remove from oven and top with tomato mixture.

  4. Yield: 2 servings.

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