Recipes Developed by Karen Barnaby
Photography by Douglas Bradshaw
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
First published in Wish Winter 2005
food
Turkey Pesto Meat Loaf
Spinach, rolled oats and sour cream add juiciness to this meat loaf. Leftovers are great cold, served with a side salad or in a sandwich.
Ingredients (Makes 10 servings)
| 2 | pounds lean ground turkey |
| 1 | 300-g package frozen chopped spinach, thawed and squeezed dry |
| 1 | cup finely chopped red pepper |
| 1/2 | cup rolled oats |
| 1/2 | cup low-fat sour cream |
| 2 | eggs |
| 1/4 | cup pesto, store-bought or homemade |
Instructions
- Preheat oven to 350 F.
- Mix turkey, spinach and red pepper in a large bowl.
- Place rolled oats in a food processor and pulse until finely ground. Add sour cream, eggs and pesto, and season with salt and pepper. Pulse until combined.
- Add into turkey mixture, and combine.
- Pack into an 11" x 3" loaf-shaped terrine* (alternatively you can use an 8" x 4" non-stick loaf pan) and smooth top of loaf.
- Cover tightly with lid or aluminum foil and bake for 1 hour and 15 minutes. Let sit uncovered for 10 minutes before removing from pan to serve.
Nutritional information
Nutrients per serving: 223 calories, 13 g fat, 20 g protein, 8 g carbohydrates, 2 g fibre, 198 mg sodium. Excellent source of vitamins A, B6, B12, C and D, and folate.
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Shar writes:
I made this with ground chicken. It was pretty tastey but I think i'll try it with beef next time and take the tinfoil off the top for the last 15 minutes or so.
—posted January 30, 2007 at 7:11 p.m.
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